Enzymic solubilisation of proteins of sardine (sardina pilchardus) by commercial proteases

Abstract

Abstract Enzymic hydrolysis represents a valid method for recovering proteins from by‐products and surplus of the food industry, by protein solubilisation. In view of the economic interest in the recovering of protein from poorly utilised species of fish, screening of some commercially available proteolytic enzymes: alcalase, papain and neutrase, was undertaken in order to test the most suitable one for the substrate employed. From the results, it can be concluded that alcalase and papain, at optimum pH and temperature conditions have significant effects on the nitrogen recovery from sardines, giving hydrolysates of high nutritional value and characterised by high solubility.