Heat-induced changes in sulfhydryl groups and disulfide bonds in fish protein and their effect on protein and amino acid digestibility in rainbow trout (Salmo gairdneri)

Opstvedt, J.; Miller, Ruth; Hardy, Ronald W.; Spinelli, John J.

doi:10.1021/jf00124a056

Cited by 157 publications

(105 citation statements)

References 12 publications

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“…Processing involving heat may result in undesirable chemical reactions reducing bioavailability of heat sensitive nutrients (Camire et al, 1990, Opstvedt et al, 1984. High moisture content (25-30%) is however, protecting protein and amino acids during extrusion processing ensuring high digestibility of these nutrients (Sørensen et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

“…Cysteine may form disulfide-bonds (Opstvedt et al, 1984), and lysine is susceptible to form Maillard reactions at high temperature in combination with low moisture content (Singh et al, 2007). Such reactions may reduce the avalibility of amino acids (Ljøkjel et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Moisture content is reduced in a dryer, from 30% after extrusion to below 8%, to increase the shelf life during storage (Sørensen, 2003). Excessive drying can be a significant factor for formation of disufild bridges and heat induced oxidation of cysteine and methionine (Opstvedt et al, 1984). Opstvedt et al (1984) reported that fish meals dried at temperatures ranging from 40 to 115 °C for 40 min, gave decreased protein and amino acid digestibilities at temperatures above 95…”

Section: Discussionmentioning

confidence: 99%

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Effects of dietary moisture content of extruded diets on physical feed quality and nutritional response in Atlantic salmon (Salmo salar)

et al. 2014

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Feed pellets in modern aquaculture must be of high physical quality to withstand mechanical impacts. However, physical quality of feed has been shown to affect nutritional responses. In the present study, different moisture contents were used to modify physical feed qualities.Effects of dietary moisture content on physical feed quality, feed intake, nutrient digestibility and growth performance in Atlantic salmon were investigated. Different drying times of four commercial-like extruded diets resulted in in dry matter contents of 95.9%, 94.1%, 92.3%, 90.8%. A fifth diet containing 70% dry matter was made

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effects of dietary moisture content of extruded diets on physical feed quality and nutritional response in Atlantic salmon (Salmo salar)

et al. 2014

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“…Além disso, reage rapidamente durante o processamento com o calor para formar ligações dissulfito entre as unidades de cistina (Bender, 1978). Conjuntamente com a maioria dos aminoácidos, a digestibilidade da cistina diminui pelo superaquecimento quando ocorrem reações de ligação cruzada entre as mesmas proteínas (Opstvedt et al, 1984;Ljokjel et al, 2000). A diminuição da digestibilidade da metionina+cistina também pode ocorrer quando esses dois aminoácidos são oxidados por meio de ligações não-peptídicas sulfidrila (-SH) e bissulfeto (S-S), reações que ocorrem sempre que a metionina Tabela 4 -Coeficientes de digestibilidade aparente em tilápias-do-nilo, em porcentagem da matéria seca (%), dos aminoácidos e da proteína digestível (%) e relação de aminoácidos essenciais:não-essenciais de farinhas de sangue obtidas por três métodos de processamento e a cistina são expostas simultaneamente a severo tratamento térmico, baixa atividade de água e presença de ácidos graxos insaturados (Opstvedt et al, 1984).…”

Section: Resultsunclassified

“…Entretanto, o aquecimento excessivo e prolongado prejudica sua qualidade, danificando os aminoácidos arginina, cistina, lisina, serina e treonina (Shirley & Parson, 2000) e afetando a digestibilidade da proteína (Opstvedt et al, 1984). A melhoria nos processos de fabricação possibilitou aumentar sua inclusão nas dietas, por apresentar melhor uniformidade e alta digestibilidade, principalmente das farinhas de sangue atomizada e de tambor.…”

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Avaliação nutricional, em tilápias-do-nilo, de farinhas de sangue bovino obtidas por três métodos de processamento

et al. 2012

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RESUMO -Avaliaram-se farinhas de sangue obtidas pelos métodos de processamento em tambor, convencional e atomização.As farinhas foram submetidas ao processo de extração e fracionamento da proteína para determinação do perfil do tamanho molecular, que foi comparado ao do sangue bovino in natura. Nas amostras, submetidas ou não ao processo de desengorduramento, foram realizadas análises da digestibilidade in vitro da proteína. Para determinação dos coeficientes de digestibilidade dos nutrientes in vivo, foram confeccionadas quatros rações, sendo uma sem farinha de sangue, denominada ração-referência purificada. Para essa etapa, juvenis de tilápia-do-nilo com peso médio inicial de 100,0±5,0 g foram estocados em aquários de 250 L, em delineamento de blocos casualizados, com quatro repetições e dez peixes/unidade experimental. As rações-teste foram obtidas com a introdução de 30% das farinhas de sangue em estudo. O processamento afetou a estrutura proteica original do sangue in natura em condições de alta temperatura e tempo prolongado, efeito traduzido pela alta proporção de peptídeos de baixo peso molecular e aminoácidos livres, correspondendo a baixos valores de digestibilidade da proteína da farinha de sangue nos testes in vivo e in vitro. A farinha de sangue atomizada e a de tambor são eficientemente utilizadas por tilápias-do-nilo. Na farinha de sangue convencional, a proteína teve valor biológico inferior ao das outras duas farinhas. Na formulação de rações contendo farinha de sangue para tilápias-do-nilo, a isoleucina deve ser considerada o primeiro aminoácido limitante, seguida pela metionina+cistina, arginina e treonina, que foram encontradas em níveis críticos para essa espécie, principalmente na farinha de sangue convencional.Palavras-chave: aminoácidos, desnaturação, digestibilidade, farinha de sangue, proteína, Oreochromis niloticus Nutritional evaluation, in Nile-tilapia, of bovine blood meals obtained by three processing methods ABSTRACT -Three kinds of blood meal coming from different processing conditions (spray-dried, drum-dried and vatdried blood meals) were evaluated. Protein extraction and fractionation were performed in each blood meal type to determine the molecular weight profile, which was compared with standard bovine blood in natura. In vitro digestibility analyses of the protein in the diets were carried out in samples, which underwent defattening process or not. The apparent digestibility coefficients of the blood meal in vivo nutrients was determined with the creation of four diets; one of them did not have blood meal, called purified reference diet. For this stage, Nile-tilapia juveniles, with 100.00±5.0 g/fish of average weight were stocked in tanks of 250 liters in a completely randomized blocks design with four replicates and 10 fish per experimental unit. The test diets were obtained with the introduction of 30% of the blood meals in the study. The protein structure of the blood in natura is affected by high temperature and length of time of processing, resulting in an increase in ...

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Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating

Castrillón

Navarro

Alvárez-Pontes

1997

J. Sci. Food Agric.

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Modifications in proximate composition, fatty acids, amino acids and –SH groups content, as well as changes in solubility and nutritional quality of protein, were studied in fillets of sardine (Clupea pilchardus) that had been successively pan‐fried, frozen stored and reheated by two different means, namely conventional oven and microwave oven. Upon pan‐frying in olive oil the sardine absorbed C18: 1(n‐9) and C18: 2(n‐6) and lost saturated (SFA) and polyunsaturated fatty acids (PUFA); this loss continued upon reheating, and as a consequence the percentage of MUFA increased compared to the just‐fried sardine. A loss of water was observed during all processes. Upon frying there was a decrease of cyst(e)ine. Upon reheating by both microwave and conventional oven, methionine decreased; however, cyst(e)ine only decreased with the use of a conventional oven. A loss of –SH groups was recorded during frying and this phenomenon continued upon reheating. Biological value (BV) together with net protein utilisation (NPU) decreased upon both frying and reheating. © 1997 SCI.

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Heat-induced changes in sulfhydryl groups and disulfide bonds in fish protein and their effect on protein and amino acid digestibility in rainbow trout (Salmo gairdneri)

Cited by 157 publications

References 12 publications

Effects of dietary moisture content of extruded diets on physical feed quality and nutritional response in Atlantic salmon (Salmo salar)

Effects of dietary moisture content of extruded diets on physical feed quality and nutritional response in Atlantic salmon (Salmo salar)

Avaliação nutricional, em tilápias-do-nilo, de farinhas de sangue bovino obtidas por três métodos de processamento

Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating

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