Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Abstract

Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase ® 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%. Size exclusion chromatography of hydrolysates showed that small peptides increased only at high DH. The nitrogen solubility index (NSI) of hydrolysates was higher than 75% over a wide range of pH values, whereas hydrolysates with high DH had the best solubility. Emulsifying capacity, emulsion stability, and fat absorption capacity were better when DH was low.

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

“…During the hydrolysis process, the muscle cell membranes tend to round up and form insoluble vesicles, leading to the removal of membrane structured lipids (Shahidi et al 1995). A reduced lipid content was reported in the protein hydrolysate from salmon (Gbogouri et al 2004), capelin (Shahidi et al 1995) and herring (Liceaga-Gesualdo and Li-Chan 1999).…”

“…The enhancement of solubility of SPHs could be attributed to the release of small soluble peptides and to the exposure of more charged and polar groups to the surrounding water. (Gbogouri et al 2004 ;Kristinsson and Rasco 2000b).…”

“…Protein hydrolysates are surface-active materials and promote an oil-in-water emulsion because of their hydrophilic and hydrophobic groups and their charge (Gbogouri et al 2004;Kristinsson and Rasco 2000a). The dependence of emulsifying activity on the concentration of protein has been explained by adsorption kinetics (Kinsella 1976).…”

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

“…Peptides with the short chain peptides and amino acids in protein hydrolysate are not much affected by charge modification governed by pH changes. Basically, protein hydrolysate is soluble over a wide pH range, showing low influence by pH, whereas native proteins with tertiary and quarternary structure are affected considerably by pH (Gbogouri et al 2004). Nevertheless, metal chelating activity of hydrolysate decreased in high alkaline and acidic pH ranges (p<0.05).…”

Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)

“…30 O grau de hidrólise não influenciou na absorção de óleo, mesmo a Alcalase tendo apresentado praticamente o dobro do grau de hidrólise da Flavourzyme para o resíduo, e três vezes mais para o filé; os resultados foram muito próximos e independentes do substrato utilizado. Em estudo realizado por Gbogouri et al 31 com cabeças de salmão, mostrou que o hidrolisado com grau de hidrólise de 11,5% apresentou melhor capacidade de retenção de óleo que os hidrolisados com maior grau de hidrólise e que o caseinato de sódio. A proteína de salmão não-hidrolisada obteve uma capacidade de retenção de óleo significativamente maior que o hidrolisado.…”