Enzymatic Modification of Fish Frame Protein Isolate

Montecalvo, J.; Constantinides, Spiros M.; Yang, Chunhui

doi:10.1111/j.1365-2621.1984.tb14975.x

Cited by 12 publications

(4 citation statements)

References 10 publications

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“…Animal and plant derived enzymes were initially used almost exclusively. Most commonly these were: papain [15,[21][22][23][24], bromelain [21,24,25], ficin [21,23,26], pepsin [13,21,27], trypsin [21,28,29] and pancreatin [30][31][32].…”

Section: Introductionmentioning

confidence: 99%

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

Himonides¹,

Taylor²,

Morris³

2011

FNS

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A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of hydrolysis being continually monitored via both the pH-stat and TNBS method. The two methods were compared and evaluated. The rate of protein solubilisation was plotted against the degree of hydrolysis (DH). Dry fish protein hydrolysate (FPH) powders having short, medium and high degrees of hydrolysis (DH of approximately 8%, 11% and 16% respectively) were produced and analysed for their molecular weight distribution, using size exclusion chromatography. Almost complete protein solubilisation (75 g soluble protein per kg hydrolysis solution) could be achieved within an hour, at 40<sup>o</sup>C, at 1% enzyme/substrate ratio (w/w) with papain and bromelain. The pH-stat was found capable of continuously following the rate of hydrolysis but only at low DH. The TNBS could be accurately used even at high DH to estimate the percentage of the peptide bonds cleaved, but required chemical analysis of withdrawn samples

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Section: Introductionmentioning

confidence: 99%

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

Himonides¹,

Taylor²,

Morris³

2011

FNS

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“…During the reaction, enzyme that continuously attacked on protein led to the breaking down of peptide bonds. Evidently, the increase of DH elevated more soluble peptides in tricloacetic solution resulting high value of PS (Montecalvo et al, 1984). Solubility was probably important functional property of protein hydrolysate and its potential applications.…”

Section: A) Effect Of Ph and Temperature On Degree Of Hydrolysis (Dh)mentioning

confidence: 99%

Production and characteristics of protein hydrolysate from tra fish (Pangasius hypophthalmus)

Trinh

Nguyễn

2019

J. Bioen Food Sci

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“…Bitterness can also be reduced using extraction with organic solvents such as butanol [60,66] and ethyl alcohol [67], and using resins such as cholestyramine [60]. Another interesting approach is to make plastein out of FPH, a process that reverses hydrolysis with proteases such as pepsin and papain, for example, by rejoining the hydrolyzed fragments [68,69]. During the poly-condensation of the hydrolyzed units, new polypeptides are formed, which aggregate via hydrophobic associations, thereby masking bitterness and giving a product with unique functional properties.…”

Section: Processing Techniques To Reduce Off-flavours and Odours Of Fphmentioning

confidence: 99%

Antioxidative Properties of Fish Protein Hydrolysates

Raghavan

Kristinsson

Þorkelsson

et al. 2010

Handbook of Seafood Quality, Safety and Health Applications

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Seafoods including fish are an important source of protein in the human diet, providing nearly 20% of the animal protein consumed by the world population [1]. Fish contains all the essential amino acids required for human growth and nutrition and hence constitutes an excellent source of nutritive and digestible protein [2]. Over the last several decades, an increasing demand and consumption of seafood products has lead to over-exploitation of world fish stocks. In addition to over-exploitation, large amounts of protein rich by-products are discarded without any attempt to recover them. If one merely looks at the processing by-products from filleting, these raw materials may contain as much as 10 to 20% of fish protein and in many cases are not utilized for human or animal consumption. Possibly, more than 60% of fish tissue remaining after processing (species dependent) is considered as a processing waste and not used for human food.In recent years, strict environmental regulations have been imposed, which no longer allow fish processors to discard their offal, resulting in high cost of refining the material before it is discarded or directing it into low-grade fish meal or plant fertilizers [3]. Dwindling fish stocks and under-utilization of aquatic by-products has provoked a strong and urgent need to develop alternative methods for better utilization of fish and seafood by-products. However, in order to be accepted by the industry, these processes have to be economically feasible compared to discarding the by-products or using them for feed or fertilizer [4,5]. A number of methods to better utilize raw materials of aquatic origin have been proposed, one of them being enzymatic hydrolysis to produce what is collectively called fish protein hydrolysate (FPH).The use of enzymes for predigesting food proteins has been used for centuries for tenderizing meat and for making products such as tempeh, tofu, fish sauce, and fermented herring. By applying enzyme technology to recover and modify fish proteins present in the by-products of fish processing, it is possible to produce a broad spectrum of protein ingredients with a wide range of food and nutraceutical applications [4,6]. This approach could make better use of by-products and at the same time be employed for under-utilized fish species, increasing the margin of profit for the fishing industry and creating a more environmentally friendly industry. Significant work on recovery of fish proteins was conducted in the 1960s Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Enzymatic Modification of Fish Frame Protein Isolate

Cited by 12 publications

References 10 publications

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

Production and characteristics of protein hydrolysate from tra fish (Pangasius hypophthalmus)

Antioxidative Properties of Fish Protein Hydrolysates

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