Digestive Enzymes from Marine Sources

Juan Antonio Noriega Rodríguez*, Ramiro Baeza Jiménez, Hugo Sergio García

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations


A marine enzyme may be a unique protein molecule not found in any terrestrial organism, or it may be a known enzyme from a terrestrial source but with novel properties. Major sources of marine enzymes are byproducts produced as a result of fish and shellfish processing, such as the viscera, heads, skin, bones, exoskeletons and shells. This chapter first talks about biodiversity and availability of the marine sources as well as properties of marine catalysts such as salt and pH tolerance, barophilicity, and cold adaptivity. Next, it presents some useful enzymes have already been isolated and applied in the food industry, including digestive proteolytic enzymes such as gastric, serine and cysteine and extremophilic enzymes such as thiol proteases, lipases, polyphenol oxidases (PPOs), chitinolytic enzymes, muscle proteases, transglutaminase. Finally, the chapter lists some food-industry applications of marine enzymes.

Original languageEnglish
Title of host publicationMarine Proteins and Peptides
Subtitle of host publicationBiological Activities and Applications
PublisherJohn Wiley and Sons
Number of pages21
ISBN (Print)9781118375068
StatePublished - 27 Mar 2013


  • Biodiversity
  • Digestive enzymes
  • Digestive proteases
  • Fish
  • Food industry
  • Lipases
  • Marine biocatalysts
  • Marine sources
  • Shellfish


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