ScienceAsia 51S (2023): 1-12 |doi:
10.2306/scienceasia1513-1874.2023.s003
Sustainable exploitation of fish visceral proteases: Molecular
characteristics and diverse applications
Umesh Patila, Mallikarjun Chanchi Prashanthkumara, Soottawat Benjakula,b,*,?
ABSTRACT: Proteases, a class of hydrolases, are widely used in several industries. Fish proteolytic enzymes can be
a potential alternative since they are mainly from viscera, the leftover from fish/shellfish processing industry. As a
consequence, the viscera can be utilized more effectively, instead of being used as animal feed, fertilizer, or being
discarded. These viscera contribute to environmental problems due to the rapid autolysis associated with microbial
spoilage. Pepsin and trypsin, the primary digestive enzymes found in fish viscera, exhibit high hydrolytic activity
toward various proteins under their optimal condition. Additionally, several fish enzymes have a cold-adapted nature,
distinct from those of other origins. Their high catalytic activity at low temperature makes them well-suited for diverse
applications in food processing aid, meat tenderization, etc., without compromising the quality and acceptability.
However, partial purification is required to concentrate the proteases and remove the undesirable impurities, especially
fat or offensive odorous compounds. This review describes the molecular characteristics of visceral proteases with
the focus on trypsin and pepsin, the predominant proteases in the digestive organs of fish and shellfish. Various
applications of fish visceral proteases include (1) assisting the extraction of pepsin soluble collagen from fish skin or
scale and carotenoids from shrimp leftover, (2) production of protein hydrolysates or active peptides with bioactivities,
(3) manufacturing of virgin coconut oil, and (4) other applications such as cheese making, fish silage production,
extraction of carotenoprotein, and meat tenderization. Their use as a digestive aid for patients suffering from
maldigestion was also revisited.
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| a |
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla
University, Songkhla 90110 Thailand |
| b |
Department of Food and Nutrition, Kyung Hee University, Seoul 02447 Korea |
* Corresponding author, E-mail: soottawat.b@psu.ac.th
Received 16 Oct 2024, Accepted 12 Feb 2025
|
