Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames

Sinthusamran, Sittichoke; Idowu, Anthony Temitope; Benjakul, Soottawat; Prodpran, Thummanoon; Yeşi̇lsu, Ahmet Faruk; Kishimura, Hideki

doi:10.1007/s13197-019-04075-z

Cited by 48 publications

(28 citation statements)

References 34 publications

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“…Nevertheless, alcohol can be used to remove bitterness in FPH. Sinthusamran, Idowu, et al () studied the effect of proteases (alcalase and flavourzyme) and alcohols (Isopropanol and 2‐butanol) on debittering, characteristics and antioxidative activity of PH from salmon frame. It was observed that FPH produced from flavourzyme was less bitter than those from alcalase.…”

Section: General Methods For Debittering Of Phmentioning

confidence: 99%

Bitterness of fish protein hydrolysate and its debittering prospects

Idowu

Benjakul

2019

J Food Biochem

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Fish processing by‐products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities. However, bitterness in FPH, associated with hydrophobicity, degree of hydrolysis, molecular weight, proline residues, type of enzymes, and amino acid sequences has limited its uses in foods. Thus, FPH is used in foods at low levels. Numerous procedures such as extraction with alcohol, activated carbon treatment, Maillard reaction, cyclodextrin, chromatographic separation, and enzymatic hydrolysis with exopeptidase and plastein reaction have been explored to remove the bitterness of FPH. These methods can lower bitterness and improve its taste. However, changes in structure and loss of some peptides may occur. FPH with less or no bitterness can therefore be used at higher levels to alleviate nutrition deficiencies in foods. Practical applications Fish protein hydrolysate (FPH) is a nutritive ingredient, which can be produced from fish processing by‐products. However, bitterness in FPH has limited its potential use as a nutritive ingredient. As a result, it is incorporated into foods at low levels. Nevertheless, application of several reported debittering processes could assist to solve the problem of bitterness in FPH. The debittering can improve sensory property of FPH, thus widening its utilization.

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Section: General Methods For Debittering Of Phmentioning

confidence: 99%

Bitterness of fish protein hydrolysate and its debittering prospects

Idowu

Benjakul

2019

J Food Biochem

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“…Preparation of SF hydrolysate Hydrolysis of SF using Alcalase (3 g/100 g) at 60°C (pH: 8) for 3 h was performed as the method given by Sinthusamran et al (2020). The resulting hydrolysate (SFH) was lyophilised using a freeze-dryer (CoolSafe 55, ScanLaf A/S, Lynge, Denmark), and the obtained powder was stored in a low-density polyethylene ziplock bag at À20°C.…”

Section: Preparation Of Debittered Salmon Frame Hydrolysate (Dsfh)mentioning

confidence: 99%

“…During its processing, by-products such as frames, trimmings, heads and viscera generated could serve as proteinaceous sources for production of protein hydrolysates (See et al, 2011;Idowu et al, 2019b). FPH has been known to possess wide range of nutritional and functional properties as well as bioactivities such as antioxidant, antibacterial and anticancer activities (Singh & Benjakul, 2019;Sinthusamran et al, 2020). Nevertheless, bitter taste of FPH limits its application as a nutritive food ingredient (Maehashi & Huang, 2009;Sinthusamran et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…FPH has been known to possess wide range of nutritional and functional properties as well as bioactivities such as antioxidant, antibacterial and anticancer activities (Singh & Benjakul, 2019;Sinthusamran et al, 2020). Nevertheless, bitter taste of FPH limits its application as a nutritive food ingredient (Maehashi & Huang, 2009;Sinthusamran et al, 2020). Therefore, various methods such as selective extraction with alcohol, plastein reaction, cyclodextrin, chromatographic separation and activated carbon have been employed to solve this problem.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, various methods such as selective extraction with alcohol, plastein reaction, cyclodextrin, chromatographic separation and activated carbon have been employed to solve this problem. Recently, Sinthusamran et al (2020) investigated the effect of 2-butanol or isopropanol (ratio 1:4, w/v) on the debittering of salmon frame protein hydrolysate and reported that both alcohols, especially 2-butanol, were able to lower the bitterness intensity to some extent, but the obtained hydrolysate was still unacceptable owing to the detectable bitterness. In our previous study, bitterness of the salmon frame hydrolysates was completely removed using 2-butanol in combination with b-cyclodextrin (b-CD) (Singh et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Singh

Benjakul

Huda

2020

Int J of Food Sci Tech

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Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/ 100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.

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The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it

Varedesara

Ariaii

Hesari

2021

Food Science & Nutrition

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In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p < .05). Also, increasing the hydrolysis time had a positive effect on these properties (p < .05). The DH, free radical scavenging DPPH, and ferric reducing power for GPH by alcalase at 30 min was 21.51%, 88.68%, and 0.33 μmol ferrous/ g, respectively. Therefore, this treatment was used for further experiments. In the next part, the mentioned GPH was added to the stirred yogurt with three concentrations (0.5, 1.5, and 1.5%) and physicochemical properties and viability of Lactobacillus casei and sensory properties were measured during 15 days of storage. The results showed that the GPH treatment had higher pH, viscosity, and texture firmness and less acidity and syneresis compared with the control sample (p < .05). Also, in these samples, the decreasing trend of L. casei viability was slower than the control treatment during the storage period (p < .05). In most parameters, better results were observed with increasing the concentration GPH and all the treatments were acceptable in terms of sensory properties. Therefore, by producing yogurt containing GPH, a new functional food can be provided for consumers of dairy products, which in addition to the desired taste, good nutritional properties can be also achieved from its consumption.

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Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames

Cited by 48 publications

References 34 publications

Bitterness of fish protein hydrolysate and its debittering prospects

Bitterness of fish protein hydrolysate and its debittering prospects

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it

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