Production of Cod (Gadus morhua) Muscle Hydrolysates. Influence of Combinations of Commercial Enzyme Preparations on Hydrolysate Peptide Size Range

Abstract

The complement of enzyme activities of a selection of commercial protease preparations were determined using fluorogenic substrates. Alcalase was used in combination with other commercial enzyme preparations to produce cod muscle (Gadus morhua) hydrolysates. Each muscle hydrolysate was characterized with respect to the percentage degree of hydrolysis (DH %), peptide molecular weight range, and free amino acid content. The enzyme preparations containing predominantly protease or endopeptidase activities achieved high DH % and produced significant amounts of peptides below a molecular weight of 3000. Alcalase combined with exopeptidase-rich preparations produced hydrolysates rich in low-molecular-weight peptides. Selecting combinations of enzyme preparations with complementary activity profiles could be used to manipulate the peptide molecular weight profile of hydrolysates.

Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii Steenstrup) skin gelatin

“…13 Proteinases with the highest activity and second activity on radical scavenging were selected out. Five experimental groups, named G1, G2, G3, G4 and G5, respectively, based on the combination of hydrolytic proteinase species and order, were set up: A followed B, B followed A, A and B concurrently, A, B (A means proteinases with the highest activity, B means proteinases of the second rank).…”

Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

“…Hydrolysates with >10 % DH have medical applications, while those with <10 % DH can be used to improve functional properties in flours or protein isolates. Several biological properties have been attributed to low-molecular-weight peptides, although producing them commonly requires a combination of commercial enzyme preparations (Gilmartin and Jervis 2000). When hydrolyzed sequentially with Alcalase ® and Flavourzyme ® , chia seed is an appropriate substrate for producing extensive hydrolysates (DH > 10 %), making it a natural source of potentially bioactive peptides.…”

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

“…Several biological properties have been attributed to lowmolecular-weight peptides, although producing them normally requires a combination of commercial enzyme preparations (Gilmartin & Jervis, 2002). When hydrolyzed sequentially with Alcalase ® and Flavourzyme ® , chia S. hispanica is an appropriate substrate for producing bioactive peptides with high DH (43.8%).…”