Head and viscera of horse marckerel (Trachurus lathami): a potential source of enzymes and its compatibility with commercial detergents

DANIELA LAMAS; AGUEDA MASSA

International Journal of Agricultural Sciences and Veterinary Medicine

World Researchers Associations

Año: 2020 vol. 8 p. 28 - 37

Page No: 28-37Fish by-products are rich sources of various enzymes that can be valorized for utilization in several industries. The present work is a potential application of isolated and purified enzymes from viscera and heads of surel (Trachurus lathami). The crude extract was precipitated with ammonium sulphate and purified by a two-step of filtration. Then it was subjected to centrifugation at 10,000g during 30 min at 4°C in ultrafilters membrane with a 100 kDa cut off. This purification protocol showed excellent performance for proteases and lipases. The proteolytic activity was assayed using azocaseín as a substrate at pH 8.0 and 40°C while lipolytic activity was carried out by p-nitrophenol production thorough the reaction at pH 7 and 37°C. The trypsin activity was analyzed against the specific substrate benzoyl-arginine-p-nitroanilide (BApNA). The enzyme extract collected from the ultrafilters membrane with a 100 kDa cut off filter showed a band in SDS-PAGE (22kDa).The enzymes showed compatibility with some commercial detergents. Additionally, proteolytic and lipolytic activities were tested on soybean oil and spirulina stains and demonstrated powerful capabilities of their removal from cotton fabrics. Considering its promising properties, the purified enzymes from the viscera of the horse mackerel may be considered as a potential candidate for its use in the detergents industry