Golden Grey Mullet (Liza aurata) Alkaline Proteases: Biochemical Characterization, Application in the Shrimp Wastes Deproteinization, Laundry Commercial Detergents, and Preparation of Antioxidant Protein Hydrolysate

Abstract

Digestive alkaline proteinases from golden grey mullet (Liza aurata) were extracted and characterized. The crude alkaline protease showed optimum activity at pH 8.0 and 60 • C, and it was highly stable over a wide range of pH from 4.0 to 10.0, retaining more than 80% activity after incubation for 1 h at 4 • C. The alkaline proteases showed extreme stability toward nonionic and anionic surfactants after preincubation for 1 h at 25 • C and relative stability toward oxidizing agents. Additionally, the crude enzyme showed excellent stability and compatibility with various solid and liquid detergents. Further, proteases from golden grey mullet viscera were found to be effective in the deproteinization of shrimp wastes. The protein removal after 3 h at 45 • C with an enzyme/substrate (E/S) ratio of 10 U/mg protein was about 76%. The golden grey mullet proteases were also shown to be efficient in the production of antioxidant protein hydrolysate.

Digestive proteinases from the marine fish processing wastes of the South‐West Atlantic Ocean: Their partial characterization and comparison

“…Fish thermostable proteases are widely used in food, pharmaceutical, laundry industries, leather treatment and bioremediation processes (Bougatef, 2013). Alkaline proteinases from different species such as Sardinella longiceps (Ramkumar et al, 2018), Raja Clavata (Lassoued et al, 2015), Liza aurata (Bkhairia et al, 2015), Salaria basilisca (Ktari et al, 2012) and…”

Shrimp Waste Upcycling: Unveiling the Potential of Polysaccharides, Proteins, Carotenoids, and Fatty Acids with Emphasis on Extraction Techniques and Bioactive Properties

“…For instance, digestive alkaline proteinases from golden grey mullet (Liza aurata) have optimal activity at pH 8.0 and 60 • C. The crude proteases proved effective in the deproteinization of shrimp wastes, with protein recovery reaching about 76% after 3 h at 45 • C with an enzyme/substrate (E/S) ratio of 10 U/mg protein [197]. Fermentation emerges as an eco-friendly and cost-effective alternative process for deproteinization [204].…”

“…Protein hydrolysates from various shrimp species have demonstrated antioxidant activity against lipid peroxidation and reactive oxygen and nitrogen species [117,118,197,199] as well as anti-inflammatory activity [211]. Additionally, Ambigaipalan and Shahidi [212] indicated the ability of shrimp protein hydrolysates to potentially regulate blood pressure by inhibiting the angiotensin I-converting enzyme.…”