Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction. (15th December 2018)

• Record Type: Journal Article
• Authors: Acevedo Gomez, Antonella Valeria; Gomez, Gabriela; Chamorro, Ester; Bustillo, Soledad; Leiva, Laura Cristina
• Is Part Of: Food chemistry. Volume 269(2018)
• Page Start: 610
• Page End: 617
• Publication Date: 2018-12-15
• Subjects: Acidic protease -- Stomach -- Collagen -- Sábalo (Prochilodus lineatus); Acetic acid (PubChem CID: 176) -- Butyl alcohol (PubChem CID: 263) -- Hydrochloric acid (PubChem CID: 313) -- Glycine (PubChem CID: 750) -- Methanol (PubChem CID: 887) -- Phenylmethylsulfonyl fluoride (PubChem CID: 4784) -- Sodium chloride (PubChem CID: 5234) -- Ethylenediaminetetraacetic acid (PubChem CID: 6049) -- Sodium hydroxide (PubChem CID: 14798) -- Sodium dodecyl sulfate (PubChem CID: 3423265); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.043
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sábalo aspartic proteases were recovered (45.1%) and characterized. Fish stomach acid proteases are pepsin-like with optimal temperature of 45 °C. Enzyme extract retained more than 70% of its activity at pH 7.0 (incubation: 2 h). Fish enzyme extract demonstrated high efficiency to extract skin collagen. Acid proteases and collagen could be extracted from sábalo waste as by-products. Abstract: Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2 h. Fish extract was unstable at temperatures greater than 45 °C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl2 and MgCl2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.