Table 1.
Proteases used to produce fish muscle protein hydrolysates.
| Source | Ref. | Protease | Enzymolysis Condition | DH | Functional and Biological Properties |
|---|---|---|---|---|---|
| Monkfish | [47] | Trypsin | Enzymolysis time 4 h, E/P 2%, Temp. 40 °C and pH 8.0 | 19.83% ± 0.82% | Hydroxyl radical scavenger |
| Red lionfish | [20] | Alcalase | Enzymolysis time 30, 60, and 90 min, E/P 0.3 AU/g protein, Temp. 50 °C and pH 8 | 30.78% ± 1.57%, 27.14% ± 1.20%, and 30.08% ± 0.25% (30, 60, and 90 min) | Antioxidant, chelator, angiotensin-converting enzyme inhibitor |
| Cobia (Rachycentron canadum) | [42] | Alcalase, Flavorase, Protamex |
Alcalase (pH 8.0, 50 °C, E/P 99.75 U/g), Flavourzyme (pH 7.0, 50 °C, E/P 2.07 U/g) and Protamex (pH 7.0, 40 °C, E/P 8.41 U/g), Enzymolysis time 560 min |
12.5%, 11.7%, 33.1% |
- |
| Catfish (Pangasius hypothalamus) | [40] | Neutrase, Papain, Bromelain |
Neutrase (50 °C, pH 6.5), Papain (55 °C, pH 7.5), Bromelain (55 °C, pH 6.5), Enzymolysis time 180 min |
13.30%, 31.16%, 29.36% |
- |
| Leatherjacket fish (Meuchenia sp.) | [45] | Bromelain, Papain, Flavourzyme |
Bromelain, Papain (0.5% for water soluble protein and 1.5% for insoluble protein), Flavourzyme (0.25 % for water-soluble protein and 0.75% for insoluble protein), 50 °C, without any pH adjustment, 2 to 10 h |
- | ACE inhibitor |
| Skipjack tuna (Katsuwonus pelamis) | [44] | Alcalase, Protamex, Flavorase, Neutrase |
Alcalase (55 °C, pH 8), Protamex (50 °C, pH 7), Flavorase (55 °C, pH 7), Neutrase (50 °C, pH 7), Enzymolysis time 5 h, solid/liquid ratio 1:2 |
2.43%, 78.33%, 33.80%, and 56.72% |
Solubilizer, emulsifier |
| Bighead croaker (Collichthys niveatus) | [41] | Alcalase, Neutrase | Alcalase (pH 8.0, 60 °C), Neutrase (pH 7.0, 50 °C), Enzymolysis time 4 h | 17.03%, 15.04% | - |
| Pacific whiting (Merluccius productus) | [50] | Alcalase | pH 8.0, 50 °C, up to 2 h | 10%, 15% and 20% (pH 4.0, 7.0 and 10, respectively) | Solubilizer, emulsifier, foaming capacity, foam stability |
| Ornate threadfin bream (Nemipterus hexodon) | [51] | Pepsin from skipjack tuna | pH 8.0, 50 °C, E/P 0.11 to 0.52 %, 1 h of hydrolysis | 10%, 20% and 30% by adding skipjack tuna pepsin (140–650 μL) | ABTS and DPPH radical scavenger, chelator |
| Brownstripe red snapper (Lutjanus vitta) |
[43] | Alcalase or Flavourzyme, as the first step and Pyloric caeca protease (PCP) | Alcalase (50 °C, pH 8.0), Flavourzyme (50 °C, pH 7.0), PCP (60 °C, pH 8.5), Enzymolysis time 10 min |
40% | Antioxidant and ACE inhibitor |
| Cuttle fish (Sepia officinalis) |
[52] | A21 proteases, Cuttlefish proteases |
A21 proteases (pH 10.0; 50 °C), Cuttlefish hepatopancreas (pH 8.0; 50 °C), E/P 3:1 U/mg |
16%, 8% |
ACE inhibitor |
| Salmon (Salmon salar) |
[53] | Human and Porcine gastrointestinal enzymes | - | - | ACE inhibitor |
| Sardinelle (Sardina pilchardus) |
[54] | A26 proteases | pH 8.0; 45 °C, E/P 3:1 U/mg, Enzymolysis time 300 min |
10% | Antibacterial, antioxidant and antihypertensive |
| Thornback ray fish (Raja clavate) | [55] | A26 proteases | pH 8.0; 40 °C, E/P 3:1 U/mg, Enzymolysis time 390 min |
18% | ACE inhibitor |
| Pipefish (Syngnathus schlegeli) |
[46] | Papain, Alcalase, Neutrase, Pronase, Pepsin and Trypsin |
E/P 1%, Enzymolysis time 8 h | - | ACE inhibitor |
| Flounder (Daralichthys olivaceus) |
[49] | Pepsin, Papain, Trypsin, Kojizyme | E/P 1:500 | - | ACE inhibitor |
E/P: enzyme/protein; ACE: angiotensin-converting enzyme; ABTS: 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid); DPPH: 2,2-diphenyl-1-picryl-hydrazyl-hydrate.