Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis

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Abstract

The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/ TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases-dominate.

Original languageEnglish
Pages (from-to)3319-3324
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number8
DOIs
Publication statusPublished - 1 Aug 1999

Keywords

  • Anchovy
  • Proteinase activity
  • Proteolysis
  • Ripening
  • TNBS

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