Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes

Abstract

Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 g water g protein −1 , 4.5 g oil g protein −1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m 2 g solids −1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 g water g protein −1 and 5.5 g oil g protein −1 for the holding capacities, and an EAI of 71 m 2 g solids −1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme's hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption.

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

“…10) the structural unfolding of polypeptides, resulting from the generated negative charges, can cause repulsion and allow for a better orientation at the interface. This could result in a more efficient exposition of hydrophilic and hydrophobic residues in these peptides, promoting a major interaction at the oil-inwater (O/W) interface (Hu et al 2014;Galla et al 2012;Dos Santos et al 2011;Hu et al 2011). At neutral and alkaline pH, the ESI of all hydrolysates was higher than the one observed at acidic pH (p<0.05).…”

Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry

“…DM had a higher OHC that the cod fish by-products [5] and the bluewing searobin by-products [31]. The high OHC in DM, compared to the values of OHC found in the literature [5,31], is attributed mostly to physical entrapment of the oil, and thus the higher bulk density of the protein [33].…”

“…The high OHC in DM, compared to the values of OHC found in the literature [5,31], is attributed mostly to physical entrapment of the oil, and thus the higher bulk density of the protein [33]. Fat-binding capacity of DM correlates with surface hydrophobicity and by the fat content [5,33].…”

“…The WHC of DM (Table 3) was high (8.37 g water/g sample), compared to the WHC of horse mackerel fillet Trachurus mediterraneus (0.99 g water/g sample) [30], and other fish by-products like protein fractions generated from hydrolysed cod Gadus morhua (0.70 g water/g sample) [5] and enzymatic hydrolysates from Bluewing searobin Prionotus punctatus (2.37) [31]. This indicates that DM has possible applications to elaborate products such as emulsifyed foods or cooked products because binding capacity of emulsion results from denaturation and decreased solubility proteins.…”

Seafood Processing By-products: Collagen and Gelatin

“…Besides commercial proteases, enzymatic extracts from fi sh viscera have been used to obtain bioactive hydrolysates from the skin and bones of different fi sh species (Herpandi and Adzitey 2011 ;Yang et al 2008b ;Gómez-Guillén et al 2011 ;Nalinanon et al 2011 ). The biological activity of the hydrolysates is affected by size, amount, free amino acid composition, peptides, and their amino acid sequences of protease (Cuerrier 2005 ;Santos et al 2009 ). Fish protein is hydrolyzed effi ciently according to proteases such as alcalase and fl avourzyme (Safari et al 2012 ;Dumay et al 2006 ;Kristinsson and Rasco 2000 ;Normah et al 2005 ), which have broad specifi city and a high degree of hydrolysis is achieved in a relatively short time under optimum conditions (40 °C, 60 min, pH 8-9) (Cigić and Zelenik-Blatnik 2004 ;Kamara et al 2011 ).…”