Hydrolysis of Salmon Muscle Proteins by an Enzyme Mixture Extracted From Atlantic Salmon (Salmo Salar) Pyloric Caeca

Abstract

An expact of serine proteasespom the pyloric caeca of Atlantic salmon (Salmo salar) was recovered by (NHJJO, and stabilized in 20% glycerol. Proteolytic activity was determined using Azocoll and hydrolytic eficiency evaluated on salmon muscle mince. Activity assays identijied chymotrypsin as the most active serine protease component, followed by trypsin and elastase. The caeca extract more eficiently hydrolyzed a salmon muscle mince substrate at 40C compared to 21.5C, and was very eficient compared to four commercial protease preparations in terms of degrees of hydrolysis (OH) achieved ajier a 180 min reaction. Salmon protein hydrolysates made from the enzymatic hydrolysis with the pyloric caeca enzymes had digerent peptide profiles at the same DH when the reaction took place at 21.5C compared to 40C, suggesting that relative activities of these serine proteases may be different at dgferent reaction temperatures.Commercially available enzymes fiom a variety of sources have been used to make 'Present address:

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