Valorisation Of Industrial Fish Waste By Isolating Trypsin: A Review
Keywords: Trypsin, fish waste, chromatography, valorisation.
AbstractThe waste disposal and its judicious recycling has been a challenge since ages. The fish waste has been generated at huge scale due to annual enhancement in fish production. A large quantity of fish waste is generated from seafood processing industry and from fish market. The volume of waste produced by processing plants is calculated to be about 50% of the total processed fish. Fish waste includes fish head, fins, viscera, skin, bones, blood etc. This waste is usually dumped back which lowers the dissolved oxygen level by generating toxic by-products. It also contains a high load of spoilage bacteria, which acts as an attractive breeding ground for pathogens thereby poses environmental and health threat. The presence of nutritious contents in fish waste makes easier the valorisation into fishmeal, silage, fertilizer, hydrolysate, gelatin/collagen, fish oil, and enzymes. Though fish waste finds number of applications but valorisation of this waste to recover fish proteolytic enzyme will be more economical. The most important among these is enzyme trypsin which high catalytic activity at a wide range of pH and temperature even at low concentration. Its specificity and stability, makes it a valuable enzyme for industries. This review describes different fish trypsin extraction methods, different purification methods, fish trypsin properties, and variety of industrial applications.
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