Bio‐functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases

Vieira, Emília; Pinho, Olı́via; Ferreira, Isabel M. P. L. V. O.

doi:10.1002/jsfa.8432

Cited by 26 publications

(17 citation statements)

References 39 publications

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“…Due to the beneficial composition of brewery spent yeast, various microorganisms cultivated on this by-product may grow noticeably faster than other yeast types, as reported by Ferreira et al [232]. As a result, the spent yeast may be applied as a very efficient source of multiple enzymes, including proteinases [233], proteases [234,235], or pectinases [236,237]. Moreover, brewery spent yeast can be applied as nutrients during ethanol or lactic acid fermentation [238,239].…”

Section: Current Applications and Potential In Polymer Technologymentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

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Beer is the most popular alcoholic beverage in the world, and its popularity is continuously growing. Currently, global beer production is estimated at around 2 billion hectoliters. Nevertheless, the increasing production capacity implicates the rising issue of generated by-products—brewers’ spent grain, spent hops, spent yeast, and wastewater. They are generated in massive amounts, so having in mind the current pro-ecological trends, it is crucial to look for their utilization methods. Among the possibilities, particular attention should be drawn to polymer technology. This sector can efficiently use different lignocellulosic materials, which could be applied as fillers for polymer composites or sources of particular chemical compounds. Moreover, due to their chemical composition, brewing industry by-products may be used as functional fillers and additives. They could be introduced to enhance the materials’ resistance to oxidation, microbes, or fungi. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the composition and potential applications of the brewing industry by-products in polymer technology. Moreover, potential directions of research based on the possibilities offered by the brewing industry by-products are presented.

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Section: Current Applications and Potential In Polymer Technologymentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

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“…The high pressure gave hydrolysates with higher contents of total soluble solids, total water-soluble nitrogen and trichloroacetic acid-soluble nitrogen [713]. Brewer's spent yeast proteases, Neutrase and Alcalase [714] were used to hydrolyze muscle and viscera proteins from canned sardine by-products in order to obtain products with biological and functional properties. All the treatments produced improved biological and functional properties [714].…”

Section: Comparison Of Alcalase With Other Proteasesmentioning

confidence: 99%

“…Brewer's spent yeast proteases, Neutrase and Alcalase [714] were used to hydrolyze muscle and viscera proteins from canned sardine by-products in order to obtain products with biological and functional properties. All the treatments produced improved biological and functional properties [714].…”

Section: Comparison Of Alcalase With Other Proteasesmentioning

confidence: 99%

Use of Alcalase in the production of bioactive peptides: A review

Tacias-Pascacio

Morellon‐Sterling

Siar

et al. 2020

International Journal of Biological Macromolecules

227

114

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…Enzyme selection also plays an important role in the emulsifying properties of FPH as it strongly influences the molecular size and hydrophobicity of the resulting peptides. Vieira et al (2017) found that sardine protein hydrolysates with alcalase yield large molecular weight peptides with excellent emulsifying stability and activity, while protease produced smaller peptides and yielded hydrolysates with very poor emulsification properties. Therefore, a low DH and a careful choice of enzymes are a key issue if enhanced emulsifying properties are desired.…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

Enzymatic fish protein hydrolysates in finfish aquaculture: a review

Siddik

Howieson

Fotedar

et al. 2020

Reviews in Aquaculture

134

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In intensive farming systems, fish are held at high densities, which may increase stress, leading to susceptibility to diseases that result in economic losses. Therefore, effective feeding practices incorporating health-promoting compounds such as proteins, hydrolysates and bioactive peptides that can stimulate the defence mechanisms of fish and achieve better growth are some of the priorities for sustainable aquaculture development. Globally, the fish processing industries generate and discard a large volume of waste every year, estimated at up to 60% of the harvested biomass. This waste can be converted to value-added products such as fish protein hydrolysate (FPH) with the addition of various proteolytic enzymes. FPH from fish processing waste including skin, heads, muscle, viscera, liver and bones is a good source of protein, amino acids, peptides and antioxidants and has been found to possess desirable functional and bioactive peptides. A moderate inclusion of FPH in aquafeeds has the potential to improve growth, feed utilization, immune functions and disease resistance of fish. Production of FPH, targeted to more precise molecular weight ranges, has superior functionalities that are in high demand. With interest in FPH as an aquafeed supplement, this review aimed to summarize the source, production processes and functional properties of FPH and the reported impact of FPH in aquafeed supplement on fish growth, survival, feed utilization, immune response and disease resistance. Possible limitations of using FPH and future research potential as an opportunity for the use of processing fish waste are also discussed.

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Bio‐functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases

Abstract: Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry.

Cited by 26 publications

References 39 publications

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Use of Alcalase in the production of bioactive peptides: A review

Enzymatic fish protein hydrolysates in finfish aquaculture: a review

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