Fish Amylolytic Enzymes: Biochemical Characterization and Application for Oligosaccharides Production

In order to utilize some fish by-products, which are normally discarded as industrial waste in the process of fish manufacture, digestive amylases of barbel (Barbus callensis), grey triggerfish (Balistes capriscus) and sardinelle (Sardinella aurita) were extracted, characterized and used for specific oligosaccharides generation. Starch zymography study shows that the crude amylase extract of Sardinelle contained at least two clear zones, however grey triggerfish and barbel extracts contained at least one amylolytic activity. The α-amylase activities of viscera extract of barbel and grey triggerfish were highly active between pH 5.0 and 9.0 with an optimum around pH 8.0. However, the activity of sardinelle fish viscera shows two optima pH at 6.0 and 8.0. The optimum temperature for amylolytic activity was 40 °C for sardinelle and grey triggerfish viscera amylase and 50 °C for barbel viscera amylase. The main hydrolysis products of potato starch by the studied amylases were maltose and glucose. Therefore, these enzymes could be considered as a potential candidate for use in the production of syrups rich with glucose and maltose.