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Preparation and Use of Inexpensive Crude Pepsin for Enzyme Hydrolysis of Fish
Author(s) -
LIU LING,
PIGOTT GEORGE M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04223.x
Subject(s) - pepsin , hydrolysate , hydrolysis , chromatography , chemistry , fish <actinopterygii> , enzyme , enzymatic hydrolysis , food science , biochemistry , fishery , biology
A high quality white, fluffy, water‐soluble fish protein hydrolysate (FPH) powder can be prepared by pepsin hydrolysis of fish flesh. However, the use of this process is limited by the high cost of pepsin which must be purchased as pharmaceutical grade. A practical method was developed for producing crude pepsin preparations of sufficient purity to allow efficient operation of the FPH process. Samples of crude enzyme prepared by autodigestion of hog stomach mucosa, especially at pH 1.0, gave high pepsin activity. A detailed procedure is presented for preparing this high activity, low cost crude pepsin for the FPH process.