ABSTRACT
Underutilized fish species such as male and spent capelin (Mallotus villosus) were used to prepare functional protein hydrolysates by various enzymatic treatments. Three commercial proteases namely Alcalase, Neutrase and Papain were employed for the preparation of fish protein hydrolysates. Autolysis of fish proteins by gastric and fish tissue enzymes was investigated and compared to other accelerated enzymatic hydrolysis. All methods of preparation afforded products containing approximately 70–80% proteins after dehydration. Alcalase was most efficient in solubilization of proteins and gave the highest protein recovery. A similar protein recovery was noticed for cod pepsin at room temperature which also exhibited little substrate specificity. A model for process conditions of Alcalase hydrolysis was developed. Nutritional values and some functional properties of capelin protein hydrolysates were also evaluated.
