Considerable oil and pigment are present in salmon cannery waste. 

 It is believed that it vrould be necessary to at least remove the greater 

 proportion of the fat content before suitable hydrolysates could be prepared. 

 If color of the finished product were of any concern then it would also 

 be necessary to destroy or remove the naturally occuring colored pigments 

 present in the salmon cannery waste. 



Possibility of Preparing Protein Hydrolysates from Salmon Cannery Waste 



The utilization of salmon cannery waste for the preparation of pro- 

 tein hydrolysates appears to be entirely possible. As far as is known at 

 present, the salmon proteins do not possess any unique advantages over 

 other animal proteins such as casein or lactalbumin. It is possible that 

 fish proteins are more easily hydrolyzed than sane other proteins so that 

 loss of tryptophane would be somewhat minimized but this advantage would 

 not appear to be of great importance. That salmon cannery trimmings can 

 be used to produce hydrolysates with excellent nutritional value has been 

 demonstrated by Deas and Tarr iU) who reported in 1946 on the food value of 

 protein hydrolysates prepared from waste materials from salmon cannery and 

 fish liver plant operations. The hydrolysates were produced by using 

 the pyloric ceca enzymes of salmon. There is little question that satis- 

 factory hydrolysates can be prepared from various parts of salmon waste. 

 The greatest difficulties are to be encountered in marketing, especially if 

 the highly competitive market of human medicinal products is to be entered. 

 In developing a protein hydrolysate for use in medicine, it is first 

 necessary to carry out extensive and costly laboratory and clinical investi- 

 gations. Marketing and promotional campaigns consume a large amount of time 

 and money. Before any large pharmaceutical house would commit itself to the 

 manufacture of a protein hydrolysate from salmon cannery waste, it would 

 have to be assured of a constant and uniform supply of the raw rraterial. 

 Since the protein hydrolysate market appears to be already overcrowded with 

 different preparations, it seems doubtful whether still another one pre- 

 pared from salmon proteins could be successfully marketed unless further in- 

 vestigations demonstrate that it possesses some unique advantage over 

 those now available. 



Amino Acids 



Chemical nature 



Amino acids are commonly called the "building stones" of the protein 

 molecule. Protein molecules are composed of hundreds and, in some cases, 

 thousands of amino acids combined with each other. There are 22 or more 

 recognized amino acids. All the amino acids thus far isolated from natural 

 proteins are alpha amino acids, that is they have an amino (NH2) group at- 

 tached to the same carbon atom that holds the acid (COOH) group. Amino 

 acids are the end products resulting from the hydrolysis of proteins. They 

 can be prepared from natural proteins or they can be synthesized chemically. 

 It is interesting and very important that the naturally occurring amino 



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