Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products

Liu, Yongle; Li, Xianghong; Chen, Zhijun; Yu, Jiangnan; Wang, Faxiang; Wang, Jianhui

doi:10.1016/j.foodchem.2013.11.089

Cited by 127 publications

(84 citation statements)

References 26 publications

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“…For FL, S o steadily declined with an increase in DH (ρ = −1.000, p = .0833, n = 4). Based on the results presented here and in previous studies (Liu et al, ; Mohan et al, ), it is evident that change in S o during hydrolysis depends on the nature of the protein substrate, chain length of peptides generated, intermolecular peptide interactions, and cleavage properties of the protease. However, the chemistry underlying the higher S o values seen in FA‐hydrolysates as compared to LA‐hydrolysate remains unclear.…”

Section: Resultssupporting

confidence: 76%

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

Rajendran

Mohan

Khiari

et al. 2018

J Food Process Preserv

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This study compares a cost‐effective microbial method, involving lactic acid (LA) fermentation, with the conventional formic acid (FA) treatment and Flavourzyme (FL) enzymatic hydrolysis for valorizing Atlantic salmon processing waste (Viscera). LA and FA processing approaches relied on production (LA) or addition (FA) of organic acids to lower the pH and activate the inherent proteases in these tissues, whereas FL processing was carried out at the optimum conditions for Flavourzyme (37 °C, pH 7.0). Highest protein hydrolysate fraction recovery (∼57%) was seen in LA fermentation, while FA processing resulted in the highest protein levels (∼87%) in the recovered hydrolysate fraction and lowest residual fraction (∼4%). In general, FL processing demonstrated higher Fe(II) chelation (73%) and ferric reducing capacity (27 mM glutathione equivalent) whereas LA‐hydrolysates showed enhanced sacrificial antioxidant properties. Findings from this study would have implications on the application and production of salmon‐based protein hydrolysates, especially, from the perspective of their functionality. Practical applications Peptides derived from natural sources such as fish products have been extensively reported to exert antioxidant activity that mitigates oxidative stress and providing beneficial effects to human health as well as food storage. Several sources of proteins are being explored for the production of biologically active peptides. Utilizing by‐product streams such as fish processing waste is especially attractive as these are cheaper and rich sources of protein. Therefore, utilizing marine bioprocessing waste for the production food‐grade protein hydrolysates is promising, especially in Atlantic Canada.

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Section: Resultssupporting

confidence: 76%

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

Rajendran

Mohan

Khiari

et al. 2018

J Food Process Preserv

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“…The functional properties of bioactive peptides are highly influenced by the molecular structure, molecular mass, as well as processing conditions (Bougatef et al 2009;Balti et al 2010). Enzymatic hydrolysis has become a widely used biotechnological process to identify and modify the bioactivity and functionality of dietary proteins (Liu et al 2014;Elavarasan et al 2014;Ahn et al 2014;Klomklao et al 2013;Pires et al 2013). Accordingly, smooth hound protein by-products were separately hydrolysed by gastrointestinal proteases from the same species and porcine pancreatin.…”

Section: Production Of Shphs Using Gastrointestinal Proteasesmentioning

confidence: 99%

Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides

Sayari

Sila

Haddar

et al. 2015

Environ Sci Pollut Res

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Concerns over the environmental and waste disposal problems created by the large amounts of by-products generated from fish processing industries are increasing worldwide. The bioconversion of those marine waste by-products through the enzymatic hydrolysis of their protein content offers the possibility for the development of bioactive peptides for use in various biotechnological applications. The present study aimed to investigate and evaluate the biological and functional properties of smooth hound (Mustelus mustelus) protein hydrolysates (SHPHs) obtained by treatment with intestinal and gastric enzyme preparations from M. mustelus viscera and porcine pancreatin. The results revealed that the SHPHs exhibited different degrees of hydrolysis and antioxidant activity. The hydrolysate produced by the intestinal crude extract presented the highest rate of antioxidative activity, showing an IC50 value of 1.47 ± 0.07 mg/mL in 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assays. The alkaline protease extract from the intestine of M. mustelus produced hydrolysate with the highest angiotensin I-converting enzyme (ACE) inhibitory activity (82 ± 1.52% at 2 mg/mL). All the protein hydrolysates showed excellent solubility and interfacial properties that were governed by pH. The major amino acids detected in SHPHs were glutamic acid/glutamine, aspartic acid/asparagine, histidine and arginine, followed by methionine, phenylalanine, serine, valine and leucine. Overall, the results indicated that smooth hound by-products can be used to generate high value-added products, thus offering a valuable source of bioactive peptides for application in wide range of biotechnological and functional food applications.

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“…It is also a function of the peptides’ structure, type, and the sequence of amino acids (Liu et al . ; Sai‐Ut et al . ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Meshginfar

Mahoonak

Ghorbani

et al. 2016

Journal of Food Processing and Preservation

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Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured in all samples to evaluate antioxidant effects of the SVPH. SVPH (700 ppm) showed higher antioxidant effect (P < 0.05) in SBO as compared with Butylated hydroxytoluene BHT at concentrations lower than 550 ppm. Also, inclusion of SVPH in the chicken sausages resulted in a significant decrease (P < 0.05) in oxidation rate especially at 1,250 ppm, possibly due to free radical‐scavenging ability of SVPH. Also the relatively low molecular weight peptides ranging from 316.80 to 12571.00 Da are mainly associated with their high antioxidant activity. Therefore, SVPH can be used in oils or lipid‐containing products like sausage as an enriching additive and as a natural antioxidant. Practical Applications Nowadays, different protein sources have been used to produce protein hydrolysate containing bioactive peptides which are considered as inhibitor for oxidative progress in lipids and provide essential amino acids for human body. Therefore, slaughterhouse byproducts such as skin, blood and viscera are potential resources to produce these bioactive compounds throughout the world. It can be suitable to use these compounds in two systems including edible oil (model system) and food matrix for better evaluating their antioxidant effect.

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Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products

Cited by 127 publications

References 26 publications

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

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