Ingénierie enzymatique
Libre accès
ISSN: 2329-6674
ISSN: 2329-6674
Ramakrishnan V, Ghaly AE, Brooks MS and Budge SM
The enzymatic extraction of amino acids from dried fish protein was carried out using the enzymes Alcalase and Neutrase (individually and in combination), and the effect of reaction time (24 and 48 h) on the hydrolysis process was evaluated. The profiling of amino acids was carried out using gas chromatography. During protein hydrolysis, the enzyme Alcalase (being a serine endopeptidase) and the enzyme Neutrase (being a neutral metallo endoprotease) act upon the peptide bonds to release amino acids into the system. The highest amount of amino acids were obtained from the samples hydrolyzed, using a combination of enzymes (Alcalase+Neutrase) for 48 h. Fourteen amino acids were identified. These were: Alanine (7.59%), Glycine (5.82%), Histidine (3.59%), Isoleucine (5.30%), Leucine (9%), Lysine (7.34%), Methionine (2.2%), Phenylalanine (4.2%), Serine (4.3%), Threonine (5.40%), Tyrosine (3.17%), Valine (7.2%), Glutamic acid (9.85%) and Proline (0.98%). Two amino acids (arginine and aspartic acid) could not be quantified, as the enzymes were not able to cleave them. All the amino acids, suitable for the jadomycin production, can be obtained from enzymatic hydrolysis of fish proteins. All the amino acids were above the minimum concentration of 0.45% for the jadomycin production.Tryptophan, which is suitable of producing jadomycin, was not present in the fish protein. The feasibility of jadomycin production from Glutamic acid and Proline should be investigated. Currently, jadomycins are produced individually using only one amino acid in the medium, and as such the amino acids extracted from fish protein have to be separated and purified before use for production of individual jadomyicns. The possibility of multiple production of jadomycins in the same medium, containing the mixture of amino acids, has to be investigated.