Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis
1999
Hernandez-Herrero, M.M. | Roig-Sagues, A.X. | Lopez-Sabater, E.I. | Rodriguez-Jerez, J.J. | Mora-Ventura, M.T.
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.
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