Characterisation and partial purification of proteolytic enzymes from sardine by-products to obtain concentrated hydrolysates

A procedure to recover proteases and lipases from the by-products of Monterey sardine (Sardinops sagax caerulea) has been developed, comprising 2 steps: a centrifugation at low temperature to eliminate more than 90% of the initial fat content, and an acetone precipitation step. After this treatment, enzymatic activity increased by 33.8% for lipase, 15.5% for trypsin, 14.8% for chymotrypsin, 93.4% for aminopeptidase, and 19.7% for pepsin. The extents of hydrolysis of fish by-product proteins by endogenous enzyme by-product extract, viscera concentrate extract, and commercial Alcalase® were 62%, 85%, and 28%, respectively. The two extract preparations from sardine by-product (viscera and by-product concentrate extracts) produced 3-fold greater hydrolysis than with the commercial enzyme. The recovery of enzyme concentrates from sardine waste has both ecological and economical advantages for the fish industry.

► Partial characterisation of proteolytic enzymes from sardine by-product was performed.
► Enzymatic concentrates were prepared and used for obtaining protein hydrolysates.
► Proteolytic enzymes activity increased after using our protein recovery process.
► Enzymatic concentrates yielded higher degree of hydrolysis than commercial enzyme.
► An ecological and economical process for giving additional value to fish by-product.