Valuation of the protein hydrolyzate by neutrase from products and by-products of sardine (Sardina pilchardus)

To optimize the conditions, temperature and pH, of neutrase 0.5 L, an enzyme produced by Bacillus subtilis, and enhance the byproducts of the sardine (Sardina pilchardus) by this enzyme, a comparative study between requirements mentioned in the literature review and the conditions proposed by the business profile of the enzyme was performed. The results showed that the temperature 50 ° C and pH 7 can be considered as suitable conditions for the enzyme, and DH and NR in the by-products in these conditions are slightly higher than the net full of fish which allows considering the byproducts can be used as a source of nitrogen is not negligible. The amount of protein was decreased gradually as the hydrolysis progresses. The electrophoretic followed acrylamide gel showed that there is an increase in peptides and amino acids during hydrolysis.Keywords: