Inhibitory Activity against Angiotensin I-Coverting Enzyme of Peptides Originating from Fish and Shellfish Muscle

Suetsuna, Kunio; Yamagami, Masahiro; Kuwata, Kazumasa

doi:10.2331/suisan.54.1853

Cited by 13 publications

(4 citation statements)

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“…Recently, a potential use of enzymatic hydrolysates from various food materials, such as fishery products, 13–17 and residues from seafood processing 18,19 as denaturation‐suppressing materials, has been studied. It is well established that some amino acids strongly suppress protein denaturation during frozen storage 20 .…”

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage

et al. 2003

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Fish protein hydrolysate (FPH) was prepared from fish scrap of five marine species by enzymatic treatment for the effective utilization of fish wastes. The major components of the FPH were peptide (82.3-85.8%) with other nitrogenous compounds (11.5-16.3%). Lizard fish Saurida wanieso surimi containing FPH (5.0%, dried weight/wet weight) was stored at -25∞C and the suppressive effects of FPH on the decrease in the gel-forming ability, unfrozen water content and CaATPase activity were determined during the frozen storage. FPH maintained a high gel-forming ability and Ca-ATPase activity were determined during the frozen storage. FPH also suppressed the decrease of unfrozen water content of surimi. These results suggest that FPH can be used as a cryoprotectant to suppress the denaturation of muscle protein of lizard fish surimi during frozen storage.KEY WORDS: Ca-ATPase activity, fish protein hydrolysate, frozen surimi, gel-forming ability, lizard fish, storage period, unfrozen water.

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Section: Introductionmentioning

confidence: 99%

Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage

et al. 2003

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“…Demand for natural substances with these qualities has also increased. Possible uses and functions of enzymatic hydrolysates from various foods have recently generated attention, and the use of fishery products (Suetsuna et al, 1988;Iwamoto et al, 1991;Sugiyama et al, 1991;Yokoyama et al, 1992), residues from seafood processing (Miyake, 1982), and fish testes (Murata et al, 1991) have been studied. In particular, enzymatic hydrolysates from seafood processing residues, which at present are not effectively utilized, have the potential to be used without waste, thereby increasing their value.…”

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confidence: 99%

Effect of Protein Hydrolysate from Antarctic Krill on the State of Water and Denaturation of Lizard Fish Myofibrils during Frozen Storage.

Zhang

Yamashita

Nozaki

2002

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Protein hydrolysates were prepared from Antarctic krill and two types of shrimp by enzymatic treatment using protease. Hydrolysates prepared from the krill were added to lizard fish myofibrils, and changes in the amount of unfrozen water in myofibrils during freezing were analyzed by differential scanning calorimetry. Ca-ATPase activity of myofibrils was measured concurrently and the results were compared with those using hydrolysates from shrimp. The amount of unfrozen water increased after addition of the hydrolysates and decreased moderately during frozen storage. When hydrolysates were not added to myofibrils, the amount of water rapidly decreased during frozen storage. The decrease in ATPase activity during frozen storage followed that of unfrozen water, indicating a close correlation between ATPase activity and the amount of unfrozen water. These results suggest that the denaturation of myofibrils may be suppressed by the addition of hydrolysates, since the hydrolysates appeared to increase the amount of unfrozen water.

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“…Recently, the functional properties of enzymatic hydrolysate from various foods, such as fishery products (Suetsuna et al, 1988;Iwamoto et al, 1991;Sugiyama et al, 1991;Yokoyama et al, 1992;Liceaga-Gesualdo & Li-Chan, 1999;Hall & Ahmad, 1992) and residue from seafood processing (Miyake, 1982;Murata et al, 1991), have been studied. Further, FPH has the potential to meet the expanding demand for natural protein sources, and it has already been used to enrich food products as a food ingredient, and also as a nutritional supplement for human consumption (Whitaker, 1986;Rutman & Heimlich, 1974;Ballester et al, 1977).…”

mentioning

confidence: 99%

Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration

Khan

Hossain

Hara

et al. 2003

FSTR

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Fish protein hydrolysate (FPH) was prepared from scraps of 5 marine species, in order to utilize by-products effectively by protease treatment. Protein was the major component of the FPH ranging 82-86%. The effects of 5% FPH (dried weight/wet weight) on the state of water and the denaturation of lizard fish Saurida wanieso myofibrils were evaluated by desorption isotherm curves, Ca-ATPase activity, and differential scanning calorimetry (DSC) during dehydration. The myofibrils with FPH showed a decreased water activity (Aw), while they exhibited significantly higher Ca-ATPase activity compared to myofibrils without FPH (control). The myofibrils with FPH had higher amount of unfrozen water than the control. These results suggest that the FPH suppressed dehydration-induced denaturation, which seems to be attributable to the stabilization of the hydrated water surrounding the myofibrils.Keywords: fish protein hydrolysate, Ca-ATPase activity, water activity, unfrozen water, lizard fish, myofibrils, dehydration Fishery wastes have been converted by proteolytic hydrolysis into a more marketable and functional form, which is called fish protein hydrolysate, FPH (Hall & Ahmad, 1992;Hoyle & Merritt, 1994;Barzana & Garcia-Garbaly, 1994;Liceaga-Gesualdo & Li-Chan, 1999). Recently, the functional properties of enzymatic hydrolysate from various foods, such as fishery products (Suetsuna et al., 1988;Iwamoto et al., 1991;Sugiyama et al., 1991;Yokoyama et al., 1992;Liceaga-Gesualdo & Li-Chan, 1999;Hall & Ahmad, 1992) and residue from seafood processing (Miyake, 1982;Murata et al., 1991), have been studied. Further, FPH has the potential to meet the expanding demand for natural protein sources, and it has already been used to enrich food products as a food ingredient, and also as a nutritional supplement for human consumption (Whitaker, 1986;Rutman & Heimlich, 1974;Ballester et al., 1977).Dehydration is widely used as a method for fish and fishery products preservation. The quality of a fishery product generally deteriorates due to the decrease of water holding capacity and solubility of proteins during dehydration (Migita et al., 1956;Suzuki, 1971), because water is closely associated with maintenance of the structure and function of proteins (Kauzman, 1959;Nemethy & Scheraga, 1962;Kavanau, 1965). To prevent such undesirable changes, the addition of sugars, amino acids, organic acids, phosphates and functional proteins has been recommended by many food scientists (Hall & Ahmad, 1992, Hanafusa, 1973Akiba, 1973;Matsuda, 1973;Nakano & Yasui, 1976;Nozaki et al., 1993).In this study, we evaluated the effects of fish protein hydrolysate prepared from scraps of 5 marine species on the state of water and denaturation of lizard fish myofibrils during dehydration. Lizard fish meat has been used as a material to prepare high quality fish jelly products in fish processing industries in Nagasaki. Therefore, we used this species in our study. Materials and MethodsMaterials Scraps of 5 marine species, viz., horse mackerel (Trachurus japonicus...

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Inhibitory Activity against Angiotensin I-Coverting Enzyme of Peptides Originating from Fish and Shellfish Muscle

Cited by 13 publications

References 2 publications

Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage

Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage

Effect of Protein Hydrolysate from Antarctic Krill on the State of Water and Denaturation of Lizard Fish Myofibrils during Frozen Storage.

Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration

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