Production of protein hydrolysates from fish byproduct prepared by enzymatic hydrolysis

The objective of this research was to study the production of fish protein hydrolysate (FPH) from fish by-product prepared by enzymatichydrolysis. Fish by-product were prepared using Alcalase and Flavourzyme enzyme and properties of FPH were analyzed. The resultsshowed that FPH prepared using Alcalase enzyme had greater amount of protein (82.66%) than FPH prepared using Flavourzyme enzyme(73.51%). Solubility, emulsifying and foaming properties of FPH prepared using Alcalase were also better than those prepared usingFlavourzyme enzyme. The FPH derived from fish by-product using enzyme may potentially serve as a good source of protein. It could be usedas an emulsifier and as a foaming agent.