Table 2 Enzymatic hydrolysis of salmon protein
From: Salmon processing discards: a potential source of bioactive peptides – a review
Enzymes | Salmon Part | pH | Time (min) | Temperature (°C) | Enzyme Concentration | Protein Yield (%) | Reference |
|---|---|---|---|---|---|---|---|
Alcalase | Muscle | 7.5 | 180 | 40 | 7.5% | 86.92–88.39 | Kristinsson and Rasco (2000b) |
Flavourzyme | 78.95–84.26 | ||||||
Corolase PN-L | 72.88–79.32 | ||||||
Corolase 7089 | 82.41–86.48 | ||||||
Endogenous | 71.67–79.12 | ||||||
Alcalase | Head | 8 | 120 | 55 | 5.5% | 71.00 | Gbogouri et al. (2004) |
Alcalase | Skin | 8.39 | 120 | 55 | 2.5% | 77.03 | See et al. (2011) |
Neutrase Alcalase Flavourzyme and Protamex | Skin | 6.7–8.0 | 240 | 53 | 10,000 U/g | 45.11 | Zhang et al. (2022) |
Endogenous | Viscera | N/A | 60 and 120 | 52 | 0.1% | 77.40 | Opheim et al. (2015) |
Protamex + Endogenous | Viscera, head and frame | 82.80 | |||||
Papain + Bromelain + Endogenous | Viscera, head and frame | 0.05 + 0.05% | 86.0 | ||||
Protamex + Endogenous | Viscera | 0.1% | 75.50 | ||||
Papain plus Bromelain + Endogenous | Viscera | 76.60 | |||||
Papain plus Bromelain | Viscera | 69.90 | |||||
Corolase PP | Backbone | N/A | 120 | 50 | 0.1% | 11.50 | Slizyte et al. (2016) |
Corolase 7089 | 0.1% | 9.30 | |||||
Protamex | 0.1% | 9.40 | |||||
Bromelain 400 GDU/g + Papain 100TU/mg | 0.05 + 0.05% | 11.60 | |||||
Protex 6L | 0.1% | 8.50 | |||||
Seabzyme L200 | 0.1% | 9.90 | |||||
Trypsin | 0.1% | 12.10 | |||||
Alcalase | Head and backbone | 6.5 | 120 | 50 | 5.5—88 U/g | 64.70 | Aspevik et al. (2016a) |
Promod 671L | 66.00 | ||||||
Protex 7L | 62.20 | ||||||
Protamex | Frame | 6.5 | 60 | 50–56 | 10–90 AU/kg | 43.00–61.00 | Liaset et al. (2002) |
Alcalase | Head, trimming, and frame | 8.98 | 180 | 64.2 | 0.2% | 84 | Vázquez et al. (2019) |
Alcalase and papain | Frame | 8.0 | 240 | 85 | 1–3% | 79.2–82.01 | Idowu et al. (2018) |
Bromelain BR1200 and FoodPro PNL | Backbone and head | N/A | 60 | 50 | 10 U/g | 89.3–92.1 | Aspevik et al. (2021) |