Investigating the efficiency of an enzyme extracted from Bacillus salsus as an alternative to alcalase in the hydrolysis of shrimp waste protein

Document Type : scientific research article

Authors

1 PhD Student., Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood,

2 Department of Chemical Engineering, Shahrood Branch, Islamic Azad University, Shahrood, Iran

Abstract

Hydrolyzed proteins obtained from fishery by-products have numerous physiological functions due to their bioactive peptides and can improve human health and prevent chronic diseases due to their antioxidant and antimicrobial properties. In the present study, shrimp waste protein was hydrolyzed by alcalase enzyme and protease extracted from Bacillus salsus, and the results obtained indicated that alcalase was less able to hydrolyze protein than the enzyme obtained from Bacillus salsus. The results showed that the degree of hydrolysis increased with the passage of hydrolysis time, and the highest degree of protein hydrolysis (43.80%) was obtained from the sample hydrolyzed with the bacterial enzyme at 3 hours and the highest value (39.67%) by the alcalase enzyme at 5 hours. It was also found that the samples hydrolyzed with the bacterial enzyme had more foam formation over time than the samples hydrolyzed by alcalase. The highest foaming rate was observed in samples hydrolyzed with Bacillus enzyme and 2% protein concentration. The stability of the foam produced decreased over time in both treatments and the trend of stability decrease was slower in the treatment hydrolyzed with alcalase. It was also found that the samples obtained with both enzymes at a concentration of 0.5% showed the highest emulsion stability. A recent study shows that the enzyme extracted from Bacillus salsus can be used as a new, economical and efficient replacement for the alcalase enzyme.

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Journal of Utilization and Cultivation of Aquatics
Volume 14, Issue 4
February 2026
Pages 39-58

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