Premium
RECOVERY OF FISH BONE FROM HOKI (JOHNIUS BELENGERI) FRAME USING A PROTEOLYTIC ENZYME ISOLATED FROM MACKEREL INTESTINE
Author(s) -
KIM SEKWON,
PARK PYOJAM,
BYUN HEEGUK,
JE JAEYOUNG,
MOON SUNGHOON,
KIM SOOHYUN
Publication year - 2003
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2003.tb00280.x
Subject(s) - papain , protease , trypsin , chemistry , chymotrypsin , chromatography , proteolysis , lipase , bromelain , enzyme , hydrolysis , yield (engineering) , biochemistry , substrate (aquarium) , proteolytic enzymes , food science , biology , ecology , materials science , metallurgy
A new enzymatic treatment procedure was devised to recover and further utilize fish bones from processing which are normally discarded. This procedure includes the use of an enzyme preparation isolated from raw mackerel intestine by acetone precipitation. The caseinolytic activity of mackerel intestine crude enzyme (MICE) was approximately 0.58 U/mg protein, which was comparable to those of trypsin and α‐chymotrypsin, or even higher than those of papain and Aspergillus saitoi protease. The optimum pH, temperature and enzyme/substrate ratio of MICE for hydrolysis of protein with hoki (Johnius belengeri) frames were determined to be pH 9.0, 40C and 1:100 (w/w). When the hoki frame was treated by MICE for 6 h under the optimum reaction conditions, the yield of bone recovery was approximately 90%. Compared to Alcalase, trypsin, α‐chymotrypsin and Neutrase, the yield of bone recovery using MICE was higher. These results suggest that MICE may be utilized for bone recovery from fish frame.