Influence of the hydrolysis process on the biological activities of protein hydrolysates from cod (Gadus morhua) muscle

Abstract

Upgrading of fish protein through limited proteolysis of by-products and surplus of the food industry generates peptides of interest to food formulation, the animal feed industry and aquaculture. The hydrolysis process has been studied in order to investigate the role of the limiting parameters. Hydrolysates obtained under varying conditions of temperature, pH, time and enzyme concentration were tested on fibroblastic cell cultures and in gastrin radioimmunoassays. Several fractions were shown to contain biologically active peptides such as growth factors or secretagogues (gastrin and cholecystokinin). Under optimum conditions we obtained 160% stimulation of cell growth with only 25 µg ml −1 hydrolysates, and about 0.25 pg gastrin-like peptides mg−1 sample. The process of hydrolysis plays a key factor by extending the time of protein degradation in generating these molecules. © 2000 Society of Chemical Industry