Kinetics of enzymatic reactions in the production of fish protein hydrolysates

Novikov, V. Yu.; Derkach, Svetlana R.; Kuchina, Yuliya A.; Shironina, Anastasia; Mukhin, V. A.

doi:10.1080/01932691.2017.1414612

Cited by 4 publications

(1 citation statement)

References 21 publications

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“…The free amino acid content depends on the enzyme used during hydrolysis, the time of hydrolysis and the resulting degree of hydrolysis. Amino acid contents of 30% were previously reported for marine samples with higher degrees of hydrolysis (35%-40%) [33]. Taurine was the only amino acid found in a higher concentration in the free amino acid fraction of the mussel hydrolysates when compared to the total amino acid fraction.…”

Section: Free Amino Acid Contentsupporting

confidence: 51%

Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates

2020

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Mussel cultivation results in tons of by-product, with 27% of the harvest considered as reject material. In this study, mussel by-products considered to be undersized (mussels with a cooked meat yield <30%), mussels with broken shells and barnacle-fouled mussels were collected from three different locations in the west, north-west and south-west of Ireland. Samples were hydrolysed using controlled temperatures and agitation, and the proteolytic enzyme Protamex® was added at an enzyme:substrate ratio of 1:50 (w:v). The hydrolysates were freeze-dried and analysed for protein content and amino acid composition, lipid content and fatty acid methyl ester (FAME) composition, ash and techno-functional and bioactive activities. The degree of hydrolysis was determined using the Adler-Nissen pH stat method and was found to be between 2.41% ± 0% and 7.55 ± 0.6 %. Mussel by-products harvested between February and May 2019 had protein contents ranging from 36.76% ± 0.41% to 52.19% ± 1.78%. The protein content of mussels collected from July to October (the spawning season) ranged from 59.07% ± 1.375% to 68.31% ± 3.42%. The ratio of essential to nonessential amino acids varied from 0.68–0.96 and it was highest for a sample collected in November from the west of Ireland. All the hydrolysate samples contained omega-3 polyunsaturated fatty acids (PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are known anti-inflammatory agents. Selected hydrolysates which had angiotensin-converting enzyme I (ACE-I; EC 3.4.15.1) and dipeptidyl peptidase IV (DPP-IV; EC 3.4.14.5) inhibitory activities were filtered using 3-kDa membrane filtration and the permeate fraction was sequenced using mass spectrometry (MS). Identified peptides were >7 amino acids in length. Following BIOPEP database mining, 91% of the by-product mussel peptides identified were found to be previously identified DPP-IV and ACE-I inhibitory peptides, and this was confirmed using in vitro bioassays. The ACE-I inhibitory activity of the by-product mussel hydrolysates ranged from 22.23% ± 1.79% to 86.08% ± 1.59% and the most active hydrolysate had an ACE-I inhibitory concentration (IC50) value of 0.2944 mg/mL compared to the positive control, captopril. This work demonstrates that by-product mussel hydrolysates have potential for use as health-promoting ingredients.

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Section: Free Amino Acid Contentsupporting

confidence: 51%

Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates

2020

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Valorization of Fisheries By-products via Enzymatic Protein Hydrolysis: A Review of Operating Conditions, Process Design, and Future Trends

Hopkins,

Berrué,

Khiari

et al. 2024

Process Biochemistry

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The Hydrolysis of Fish Protein from Giant Mudskipper (Periophthalmodon Schlosseri) using Alcalase Enzyme

Edison

Dewita

Karnila

et al. 2020

Curr Res Nutr Food Sci

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Giant mudskippers (Periophthalmodon schlosseri) are amphibious fish and considered as endemic fish, so it can not be found in any other place and they live in a typical habitat in a tidal area with the mud of mangroves. Mudskipper These fish is relatively untapped as food source. This research aims to obtain the optimum conditions of enzyme concentration, pH, temperature, and hydrolysis incubation time on the degress of hydrolysis of alcalase enzyme in giant mudskipper (P. schlosseri). The production of fish protein hydrolysate was conducted by varying one parameter at a time to determine its effect without considering interactions with other parameters. The results obtained optimum hydrolysis at 1.5% alcalase concentration of protein weight, pH 7.5, temperature 50°C, and the duration of hydrolysis 2 hours. The degree of hydrolysis produced at the optimum condition was 67.44%.

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Kinetics of enzymatic reactions in the production of fish protein hydrolysates

Cited by 4 publications

References 21 publications

Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates

Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates

Valorization of Fisheries By-products via Enzymatic Protein Hydrolysis: A Review of Operating Conditions, Process Design, and Future Trends

The Hydrolysis of Fish Protein from Giant Mudskipper (Periophthalmodon Schlosseri) using Alcalase Enzyme

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