Flavor of enzyme-solubilized fish protein concentrate fractions

Hevia, Patricio; Olcott, Henry Steel

doi:10.1021/jf60212a044

Cited by 23 publications

(15 citation statements)

References 10 publications

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“…Proline is found to be a contributing factor to the bitterness of protein hydrolysate. On the analysis of basic tripeptides which contribute to bitterness, Hevia & Olcott (1977) found that the tripeptides contained asparagine and lysine as the second and C-terminal residues, respectively, with the N-terminal residue leucine or glycine. Striped catfish protein hydrolysates have a comparatively high content of these amino acids.…”

Section: Discussionmentioning

confidence: 99%

Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (<i>Pangasianodon hypophthalmus</i>)

Tanuja¹,

Viji²,

Zynudheen³

et al. 2012

Egypt. J. Bio.

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The Striped catfish Pangasianodon hypophthalmus has increasing importance as a candidate for aquaculture in India. It is an abundant and underutilized resource that can be used as a unique protein source to make Fish Protein Hydrolysates. The objective of the present study was to prepare protein hydrolysates from its frame meat using the neutral proteases Papain and Bromelain at 0.5% (w/w) concentration to compare the composition, functional and antioxidative properties. The yield and degree of hydrolysis did not differ significantly between the two proteases. Hydrolysate prepared with papain had a higher crude protein and ash content. They differed significantly in foaming, emulsification and peptide solubility, with papain better in foaming capacity and peptide solubility, and bromelain better in emulsification capacity. Both exhibited almost 90% radical scavenging capacity, and differed significantly in reducing capacity. Thus hydrolysates produced with these proteases vary in their nutritional, functional and antioxidant characteristics.

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Section: Discussionmentioning

confidence: 99%

Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (<i>Pangasianodon hypophthalmus</i>)

Tanuja¹,

Viji²,

Zynudheen³

et al. 2012

Egypt. J. Bio.

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“…Cheung and Li-Chan (2014) found that after 8 h of hydrolysis, shrimp hydrolysate by bromelain demonstrated less bitter and high umami taste in the instrumental taste sensing system rather than alcalase and protamex hydrolysate. The bitterness characteristic results from enzymatic hydrolysis and is due to the presence of N-terminal peptide residues which are glycine, leucine, isoleucine, phenylalanine, and valine (Hevia and Olcott 1977).…”

Section: Protein Hydrolysatementioning

confidence: 99%

Bromelain: an overview of industrial application and purification strategies

Arshad

Amid

Yusof

et al. 2014

Appl Microbiol Biotechnol

169

134

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This review highlights the use of bromelain in various applications with up-to-date literature on the purification of bromelain from pineapple fruit and waste such as peel, core, crown, and leaves. Bromelain, a cysteine protease, has been exploited commercially in many applications in the food, beverage, tenderization, cosmetic, pharmaceutical, and textile industries. Researchers worldwide have been directing their interest to purification strategies by applying conventional and modern approaches, such as manipulating the pH, affinity, hydrophobicity, and temperature conditions in accord with the unique properties of bromelain. The amount of downstream processing will depend on its intended application in industries. The breakthrough of recombinant DNA technology has facilitated the large-scale production and purification of recombinant bromelain for novel applications in the future.

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“…Numerous researchers have studied the flavour profiles of FPH and their use as flavouring components in food products. The taste characteristics of FPH has been described in many ways: bland [45], bitter [7,46], glutamate, and umami taste [47]. However, the penetration of FPH into the market as a flavour ingredient has been slow, mainly owing to the bitterness and fishiness problems associated with certain peptides in FPH [7], as well as problems due to oxidation and microbial spoilage.…”

Section: Sensory Attributes Of Fphmentioning

confidence: 99%

“…Hoyle et al [7] found that herring FPH made with papain gave higher bitterness scores than FPH made with Alcalase, even though the papain samples gave lower %DH. Enzyme hydrolysis using Pronase was reported to produce less bitterness than hydrolysis using ficin or bromelain [46,58,59], while cod hydrolysates prepared using Alcalase were less bitter than those prepared using Flavourzyme [60]. In FPH from salmon frames, Liaset et al [91] reported reduced bitterness when bacterial protease, Protamex, was used.…”

Section: Effect Of Enzymes On Flavour Profilementioning

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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Flavor of enzyme-solubilized fish protein concentrate fractions

Cited by 23 publications

References 10 publications

Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (<i>Pangasianodon hypophthalmus</i>)

Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (<i>Pangasianodon hypophthalmus</i>)

Bromelain: an overview of industrial application and purification strategies

Antioxidative Properties of Fish Protein Hydrolysates

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