Functional properties of enzymatically modified protein from fish waste

Fish flour from dried waste consisting of head, tail, fins and entrails was enzimatically hydrolysed using various proteases and the hydrolysate was spray dried. The functional properties such as water-fat absorption ratio, foaming and solubility index of the hydrolysates and fish flour revealed that some of the products might find significant uses in the food and/or cosmetics industry. Electrophoretic separation of the proteins from the fish flour and of the hydrolysates indicated that almost all the flour proteins are susceptible to proteolytic cleavage with the exception of one or two. The extent of degree of hydrolysis from 43-70.3% with a simultaneous decrease in unpleasant smell suggest an economical tool for minimizing odour pollution due to fish industry waste deterioration.