Extraction of actinidine enzyme from kiwi fruit and evaluation of its hydrolysis effect on the waste products of Rainbow trout (Oncorhynchous mykiss)

Despite a high levels of global fishing and the related processing industrie, little efforts have been made to recycle waste products of these factories. If these biological compounds be properly processed, they can reduce the environmental pollution resulted due to such a wastes, and their valuable protein content can be recycled. Therefore the present study was conducted to obtain an economically valuable enzyme i.e. acinidine enzyme from Kiwi fruit. In addition, Rainbow trout waste was considered as a potential source of hydrolysable protein. Based on the results, the specific enzyme activity of the 1 kg of kiwi fruit was estimated as 36.8 mg/u. As a result of protein source hydrolysis by applying the actinidine enzyme, the rate of nitrogen recovery and the degree of rainbow trout hydrolysis were recorded as 31.77 and 21%, respectively. Furtheremoe, the results showed that the percentage of crude protein and ash content increas, however, the crude fat percentage decreases. Based on the results of the amino acid profile analysis, these hydrolysates can be provide the proteins of human and Rainbow trout. The results indicated that the actinidine enzyme can be used as a protease enzyme to extract protein from Rainbow trout wastes in the food industry.