Abstract:

This experiment aimed to evaluate and study hydrolysis capacities of different commercial proteases on two kinds of low-valuable fish and activities of the resultant protease-digested productions. The results showed that the hydrolysis capacities of the tested proteases increased rapidly within first 20 min, and then began to a flatten curve out or declining in 2 hours. The complex protease dialogue showed the higher hydrolysis capacity on silver carp, and also with the biggest 15.92% hydrolysis degree of commercial hydrolysis protease on Red Tilapia. Hydrolysis products of subtilisin BPN on silver carp showed strongest antioxidant activity in all the enzyme-digested products, up to 87.11% ability to clear the DPPH. We concluded that the activities of the hydrolysis products were very different in different commercial proteases on two kinds of fish proteins.