Product description

Proteolytic Enzymes or proteases catalyze the degradation of peptide bounds of the proteins. Lipases are the enzymes that catalyze the hydrolysis of ester bonds in substrates, such as triacylglycerols. Proteases derived from fish can be divided into two main classes:

• Pepsins, very resistant to autolysis at low pH and heat sensitive.
• Trypsin, stable in alkaline media and very unstable in acidic conditions (trypsin from mammals are most stable in acidic media).

Fish enzymes have cold-adapted properties thereby making them suitable for applications in food processing at low temperatures.

Product application

There is a wider range of actual and potential applications of lipases, ranging from cleaning products to modified foods, flavor development (i.e. cheese rippening), biodiesel production, pharmaceutical processes and synthesis of structured lipids. They can be used in the purification of PUFAs from fish oil. Proteases play a key role in a wide variety of industrial processes: in cheese making, protein hydrolysates production, in detergents, textile & leather processing, biofuel processing, Pepsin from cold-water species such as Atlantic cod and orange roughy have been used for hydrolyzing collagen and release caviar from the roe of the same species. Cod pepsin was tested for deskinning of herring and used to descale hake and haddock.

Raw materials

By-products from fish processing industries, especially digestive organs, are the potential sources of numerous enzymes, such as lipases and proteases.
Proteases can be obtained from fish digestive organs and viscera.
Pepsin can be obtained from the stomach of the fish.
Lipases can be obtained from fish liver and intestines.

Feasibility

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Competing Companies

Simplified process Scheme