Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex ®: a response surface approach

Herpandi, Herpandi; Ahmad, Rizwan; Nadiah, Wan; Febrianto, Noor Ariefandie; Sahari, Noorul Huda

doi:10.4314/jfas.v9i2s.55

Cited by 6 publications

(3 citation statements)

References 17 publications

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“…Having a smaller p value also suggested that the independent variables (hydrolysis time and enzyme concentration) significantly affect DH and FC. In the present study, the best-fit model for the FC is quadratic, which agrees with various studies suggesting the quadratic model is most appropriate for tuna samples (Motamedzadegan et al 2010;Herpandi et al 2018;Nguyen et al 2021). Similarly, the optimization of the foaming capacity of the yellowfin tuna red meat hydrolysates fitted the quadratic model (Parvathy et al 2018), as does the optimization of the foaming expansion of protein hydrolysates of oneknife unicornfish (Alolod and Nuñal 2018).…”

Section: Discussionsupporting

confidence: 90%

Optimization of the Enzymatic Hydrolysis of Yellowfin tuna, (Thunnus albacares) Viscera by Response Surface Methodology

De Asis,

Nuñal,

Endoma

2023

TPJF

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Tuna is abundant in the Philippines, but the by-products during processing in various forms may be a source of waste and environmental pollution. To minimize these wastes, they are utilized directly or fermented to serve as food for humans and animals and as a functional food ingredient since they are rich in proteins and polyunsaturated lipids. For this purpose, they are often converted into protein hydrolysates using proteolytic enzymes. This study optimized the hydrolysis of the yellowfin tuna (Thunnus albacares) viscera (YFTV) using the enzyme neutrase to produce hydrolysates with a high degree of hydrolysis (DH) and foaming capacity (FC). Using the central composite design of the Response Surface Methodology (RSM), the YFTV protein hydrolysis at varying concentrations (0.5-1.5%, w/v) and hydrolysis time (60 to 180 min) was carried out. From the RSM-generated model, the optimum conditions to obtain the highest DH was 179.50 min hydrolysis time and 1.5% enzyme concentration, and for the highest FC, 176.58 hydrolysis time and 1.5% enzyme concentration. The predicted optimum values using the generated linear and quadratic equations were 17.26% DH and 1.60% FC. The lack of a fit test for both responses yielded an insignificant value (p > 0.05) for the model, suggesting that the regression coefficient was sufficient for estimating both responses under any group of variables. The optimized protein hydrolysis conditions of YFTV using Neutrase could be applied in food production systems, especially downstream processing. Furthermore, the utilization of tuna viscera as protein hydrolysates could potentially contribute to the waste management of these processing by-products.

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Section: Discussionsupporting

confidence: 90%

Optimization of the Enzymatic Hydrolysis of Yellowfin tuna, (Thunnus albacares) Viscera by Response Surface Methodology

De Asis,

Nuñal,

Endoma

2023

TPJF

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“…The industrial processing of fish for human consumption generates more than 60% of the by-products, but the amount may depend on the raw materials, processing methods, and ultimate products required [2]. This accounts for approximately three-quarters of the total weight [3]. During fish processing, by-products such as skin and scales, intestinal parts (mainly the viscera, air bladder, and gonads), head parts, bones, and fins are generated [4].…”

Section: Introductionmentioning

confidence: 99%

Pepsin Hydrolysate from Surimi Industry-Related Olive Flounder Head Byproducts Attenuates LPS-Induced Inflammation and Oxidative Stress in RAW 264.7 Macrophages and In Vivo Zebrafish Model

Jayawardhana,

Liyanage,

Nagahawatta

et al. 2023

Marine Drugs

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Fish head byproducts derived from surimi processing contribute about 15% of the total body weight, which are beneficial to health because they contain essential nutrients. In this study, olive flounder (OF) was the target species in order to maximize the byproduct utilization. In RAW 264.7 macrophages, the seven hydrolysates from OF head byproducts were examined for their inhibitory potential against inflammation and the oxidative stress induced by lipopolysaccharides (LPS). The pepsin hydrolysate (OFH–PH) demonstrated strong anti-inflammatory activity via the down-regulation of NO production, with an IC50 value of 299.82 ± 4.18 µg/mL. We evaluated the inhibitory potential of pro-inflammatory cytokines and PGE2 to confirm these findings. Additionally, iNOS and COX-2 protein expressions were confirmed using western blotting. Furthermore, the results from the in vivo zebrafish model demonstrated that OFH–PH decreased the LPS-elevated heart rate, NO production, cell death, and intracellular ROS level, while increasing the survival percentage. Hence, the obtained results of this study serve as a platform for future research and provide insight into the mediation of inflammatory disorders. These results suggest that OFH–PH has the potential to be utilized as a nutraceutical and functional food ingredient.

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“…However, rest raw materials (i.e., viscera and heads) of yellowfin tuna processing industry are under utilized [2,3]. Huge amounts of rest raw materials (about 450,000 tons per year) are generated from tuna processing industry [4]. The disposal of these wastes produces a major problem to the environment because of their odour and high moisture content when are dumped as commercial or domestic waste [1].…”

Section: Introductionmentioning

confidence: 99%

Optimisation of hydrolysis conditions for yellowfin tuna (Thunnus albacares) heads using alcalase enzyme

Denis

Pham²,

Nguyen³

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Fish protein hydrolysates contained small peptides and amino acids have many applications in food industry. The objective of the present study was to optimise the hydrolysis conditions (i.e., enzyme to substrate level, temperature and time) for preparing protein hydrolysates from yellowfin tuna heads using a complete composite design (CCD) of response surface methodology (RSM). The model equation was proposed with regard to the effects of enzyme to substrate level, temperature and time on the degree of hydrolysis (DH) and protein solubility (PS). The results indicated that all the hydrolysis conditions had a significant effect (P < 0.05) on both the DH and PS. An enzyme to substrate level of 0.82% (v/w), temperature of 55.0 °C and hydrolysing time of 7 h were found to be the optimum conditions to obtain the highest DH (28.0%) and PS (89.1%) using alcalase. The regression coefficients observed during both experimental and validation runs for DH and PS were 0.9381 and 0.9613, respectively, showing the validity of prediction models.

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Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex ®: a response surface approach

Cited by 6 publications

References 17 publications

Optimization of the Enzymatic Hydrolysis of Yellowfin tuna, (Thunnus albacares) Viscera by Response Surface Methodology

Optimization of the Enzymatic Hydrolysis of Yellowfin tuna, (Thunnus albacares) Viscera by Response Surface Methodology

Pepsin Hydrolysate from Surimi Industry-Related Olive Flounder Head Byproducts Attenuates LPS-Induced Inflammation and Oxidative Stress in RAW 264.7 Macrophages and In Vivo Zebrafish Model

Optimisation of hydrolysis conditions for yellowfin tuna (Thunnus albacares) heads using alcalase enzyme

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