Optimization of the Enzymatic Hydrolysis of Mussel Meat

Silva, Vanessa M.; Park, Kil J.; Hubinger, Míriam Dupas

doi:10.1111/j.1750-3841.2009.01414.x

Cited by 42 publications

(29 citation statements)

References 24 publications

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“…All enzymes demonstrated the same ability to solubilize the protein, to around 70 % aft er extended hydrolysis. The correlation between the DH and protein recovery demonstrates a non-linear relationship, reaching a plateau at high DH, which is in agreement with Silva et al (9). When enzyme activity was increased fourfold from 22 to 88 U/g, the DH increased from around 9 to 15 % (Fig.…”

Section: Protein Recoverysupporting

confidence: 91%

“…Protein recovery and DH are dependent on several factors including substrate composition, enzyme specificity, pH, temperature, reaction time and added water (8)(9)(10)(11). The choice of protease and DH will also infl uence the chemical composition and functional properties of the resulting protein hydrolysates (12)(13)(14).…”

Section: A Systematic Approach To the Comparison Of Cost Effi Ciency mentioning

confidence: 99%

“…The eff ect of temperature was not included in this study. An increased temperature will increase the reaction rate, but not infl uence the maximum obtainable DH or protein recovery at a fi xed enzyme activity to substrate ratio (9,55). Temperature will therefore not change the direct enzyme cost to obtain a target DH or protein recovery, but improve productivity in a batch processing plant if hydrolysis time is the limiting operation step.…”

Section: Cost Effi Ciency Assessmentmentioning

confidence: 99%

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A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Aspevik

Egede-Nissen

Oterhals

2016

Food Technol. Biotechnol.

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SummaryThe hydrolytic and cost effi ciencies of fi ve endopeptidases (Alcalase 2.4L, Corolase 7089, Neutrase 0.8L, Promod 671L and Protex 7L) to hydrolyze Atlantic salmon by-products were compared at standardized activity levels based on a casein assay. The substrate was characterized prior to the hydrolytic experiments (pH=6.5, t=50 °C) to obtain substrate--specifi c constants for nitrogen to protein mass (in g) ratio, i.e. conversion factor f N =5.23 and total amount of peptide bonds (h tot )=9.3 mmol per g of protein.At low enzyme activity to substrate ratio, all enzymes were equally effi cient in hydrolyzing the substrate. At highest enzyme activity to substrate ratio, Protex 7L, Alcalase 2.4L and Promod 671L gave higher degree of hydrolysis (DH=14.2-14.6 %) than Corolase 7089 (13.2 %) and Neutrase 0.8L (11.6 %) aft er 120 min of hydrolysis. No diff erences were observed in protein recovery (yield of solubilized protein) relative to DH. Determination of DH was followed by the pH-STAT and o-phthaldialdehyde methods. Based on pH-STAT data, response surface regression models were established based on the combined eff ects of hydrolysis time and enzyme activity to substrate ratio on DH and protein recovery. The modelling approach was combined with enzyme cost to identify the most cost-effi cient enzyme (Protex 7L).

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Section: Protein Recoverysupporting

confidence: 91%

Section: A Systematic Approach To the Comparison Of Cost Effi Ciency mentioning

confidence: 99%

Section: Cost Effi Ciency Assessmentmentioning

confidence: 99%

See 1 more Smart Citation

A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Aspevik

Egede-Nissen

Oterhals

2016

Food Technol. Biotechnol.

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“…(2005) described the modification of blue mussel protein by fermentation and evaluation of the fermented sauces for the antihypertensive effect. Silva et al . (2010) optimized the hydrolysis condition of mussel meat with protamex by using the degree of hydrolysis and the protein recovery as responses.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Mussel (Mytilus Edulis) Protein Hydrolysates With Angiotensin-I-Converting Enzyme (Ace) Inhibitory Activity by Enzymatic Hydrolysis

Dai

Zhang

et al. 2010

Journal of Food Biochemistry

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The hydrolysis of mussel (Mytilus edulis) protein in the presence of six different proteases was investigated. The results showed that Alcalase 2.4 L catalyzed the hydrolysis most efficiently among the tested proteases. In addition, the highest protein recovery was achieved in the case of Alcalase hydrolysate which possesses the strongest angiotensin‐i‐converting enzyme (ACE) inhibitory activity. Moreover, response surface methodology (RSM) was applied to optimize the hydrolysis conditions. The optimum values for enzyme/substrate ratio (E/S), pH and temperature were found to be 1.64%, 9.12 and 57C, respectively. Under the optimal condition, the mussel protein hydrolysate (MPHs) was prepared by Alcalase. Furthermore, the distribution of the relative molecular weight was examined by HPLC and the result showed that the oligomeric peptides peptides with molecular weight below 1,000 Da account for 78.4% of MPHs. It has been demonstrated that MPHs could serve as a source of peptides with ACE inhibitory activity and the short peptides below 1,000 Da might mainly attribute the activity to it. PRACTICAL APPLICATION As an important protein resource, mussel is known as nutritional food. Because of their enlarging scale and outdated process technology, the mussel has a low commercial value and the waste of mussel protein is rather serious. The expanded development of functional activity from mussel protein is very limited for lack of desirable modification process. To extend the potential health effects of mussel protein, it needs to be investigated systematically. There is only one study on the development of mussel protein as functional food. In that work, mussel protein was modified by fermentation and the resulting fermented sauces was found to possess strong angiotensin‐i‐converting enzyme (ACE) inhibitory activity, suggesting that mussel proteins may possess amino acid sequence with ACE inhibitory activity. In the present study, the mussel protein was modified by hydrolysis with various enzymes and the effect of hydrolysis condition by Alcalase on ACE inhibitory activity was extensively studied. The enzymatic hydrolysis was proven to be an efficient way to modify mussel protein. The hydrolysates obtained under the optimal hydrolysis condition showed strong ACE inhibitory activity. It is expected that the mussel protein hydrolysates with strong ACE inhibitory activity could be used as new additives in a wide range of functional foods to enhance their therapeutic properties, for instance, anti‐hypertension.

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“…Thus, it is difficult to meet people's fast-paced lifestyle [2]. Convenience food with energy saving and wide range of advantages are welcomed by more and more consumers [3]. This paper focused on the composite leisure meatballs, added with the minced pork, squid and eggs [4].…”

Section: Introductionmentioning

confidence: 99%

Research on Meatballs of Snack Food Mixed with Eggs and Squid

Liu¹,

Liu²,

Yan³

et al. 2017

dteees

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Abstract. In this paper, meatballs were made to be leisure food for the first time. The main raw materials used were pork, eggs and squid. The effects of egg-squid, amylum, soybean protein and fat content on the quality of leisure complex meatballs were determined. Sensory score as indicator, response surface test was performed on the basis of single factor. Results showed that the optimal formula was egg-squid 15%, starch 8%, soybean protein 4% and fat 20%. Under this condition, the sensory score was 4.648 points. The verified sensory score was 4.629, which was close to the predicted value. Therefore, it can be concluded that the model is a good way to optimize the formula.

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Optimization of the Enzymatic Hydrolysis of Mussel Meat

Cited by 42 publications

References 24 publications

A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Preparation and Characterization of Mussel (Mytilus Edulis) Protein Hydrolysates With Angiotensin-I-Converting Enzyme (Ace) Inhibitory Activity by Enzymatic Hydrolysis

Research on Meatballs of Snack Food Mixed with Eggs and Squid

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