Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

Abstract

Composition, functional properties and in vitro antioxidative activities of protein hydrolysates prepared from muscle of sardinelle (Sardinella aurita) were investigated. Sardinelle protein hydrolysates (SPH) were obtained by treatment with crude enzyme preparations from Bacillus pumilus A1 (SPHA1), Bacillus mojavensis A21 (SPHA21) and crude enzyme extract from sardinelle (Sardinella aurita) viscera (SPHEE). The protein hydrolysates SPHA1, SPHA21 and SPHEE contained high protein content 79.1%, 78.25% and 74.37%, respectively. The protein hydrolysates had an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of protein hydrolysates at different concentrations were evaluated using various in vitro antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power assay, chelating activity, β-carotene bleaching and DNA nicking assay. All protein hydrolysates showed varying degrees of antioxidant activity. SPHA21 had the highest DPPH radical scavenging activity (89% at 6 mg/ml) and higher ability to prevent bleaching of β-carotene than SPHA1 and SPHEE (p<0.05). However, SPHEE exhibited the highest metal chelating activity (89% at 1 mg/ml) and the strongest protection against hydroxyl radical induced DNA breakage (p<0.05).

Zebra blenny (Salaria basilisca) viscera as a source of solvent-stable proteases: characteristics, potential application in the deproteinization of shrimp wastes and evaluation in liquid laundry commercial detergents

“…They have diverse applications in a wide variety of industries such as detergent, food, pharmaceutical, leather, peptide synthesis, and for the recovery of silver from used X-ray films (Cowan 1996;Kumar and Takagi 1999). Recent advances in biotechnology have also demonstrated the capacity of proteases to produce fish protein hydrolysates (Ben Khaled et al 2011;Ktari et al 2012).…”

Antiproliferative, ACE-inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases

“…Production of high-solubility protein hydrolysates is essential for many food applications (Thiansilakul et al 2007;Ben Khaled et al 2014). Figure 3 shows protein solubility profiles for rohu roe proteins and hydrolysates.…”

“…Emulsifying activity index (EAI) and emulsion stability index (ESI) are two methods commonly used to measure the ability of protein hydrolysates to form and stabilize emulsions (Klompong et al 2007;Ben Khaled et al 2014). Figure 6a, b shows the EAI and ESI of rohu roe hydrolysates at different pH values of 2-10.…”

&lt;i&gt;Arthrobacter arilaitensis&lt;/i&gt; Re117 as a Source of Solvent-Stable Proteases: Production, Characteristics, Potential Application in the Deproteinization of Shrimp Wastes and Evaluation in Liquid Laundry Commercial Detergents

“…They have diverse applications in a wide variety of industries such as detergent, food, pharmaceutical, leather, peptide synthesis, and for the recovery of silver from used X-ray films [2] [3]. Recent advances in biotechnology have also demonstrated the capacity of proteases to produce fish protein hydrolysates [4] [5]. The detergent industry has now emerged as a major consumer of several hydrolytic enzymes acting at alkaline pH.…”