Abstract
Background: Fishing is an industry that provides livelihood to millions who live along the coast and delicious delicacies for the rest. Hence, improving the profitability of the trade has been of utmost importance and has been the research focus of major fishery industries around the globe. Exploring the potential commercialization of wastes produced by the industry is one way to achieve this goal. In this context, the waste may point towards discarded fishes, fish parts, etc. In this research, we are going to study the possibility to efficiently extract Fish Protein Hydrolysate (FPH) which has a huge commercial value from discarded by-catch fishes. Trawling is a fishing method which when employed often results in the capture of a huge quantity and diversity of non-target species due to lack of selectivity of the trawl net. These non-targeted species often termed as by-catch, are often disposed of. These under-valued species are targeted in this work for producing Fish Protein Hydrolysates (FPHs) using commercially available enzymes such as Papain (FPH1), Proteinase K (FPH2), and their functional characteristics such as solubility, foaming and emulsifying properties, oil and water-binding capacity are compared. The experimental design is as shown in the graphical abstract below.Results: Among the two, Fish Protein Hydrolysates (FPHs), prepared FPH1 has comparatively slightly improved functional properties. Conclusion: It offers the potential to be used for various applications in the food industries.
Enhancement of ACE and prolyl oligopeptidase inhibitory potency of protein hydrolysates from sardine and tuna by-products by simulated gastrointestinal digestion
