Production of fish protein hydrolyzates by microorganisms

Venugopal, V.

doi:10.1007/978-1-4615-5303-8_10

Cited by 19 publications

(12 citation statements)

References 58 publications

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“…The addition of exogenous enzymes to hydrolyse food proteins is a process of considerable importance used to improve the physicochemical, organoleptic and functional properties of the initial protein substrates. There are a number of different proteolytic enzymes that can be used for the production of hydrolysates [10][11][12]. However, the preferred enzymes are large spectra proteases such as Alcalase [13], Neutrase [14], Protamex [14] and Kojizyme [15].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Awuor¹,

Kirwa²,

Betty³

et al. 2017

Ind Chem

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Enzymatic conditions; stirring speed, pH, temperature, enzyme substrate (ES) ratio, solvent ratio, reaction time; for Dagaa (Rastrineobola argentea) hydrolysis by Alcalase 2.4L® were optimized. This was done to guarantee maximum enzyme activity, minimized losses and subsequent maximized product yield.This study showed optimized hydrolysis conditions to be fixed at minimum stirring speed (overhead stirrer, Stuart, UK), pH 7, 56°C, ES ratio of 2% (v/w) and solvent ratio of 0.5% (v/w) for 6 h. At these combined optimal conditions, Alcalase 2.4L®Dagaa (Rastrineobola argentea) hydrolysis resulted in 71% protein recovery with 83% degree of hydrolysis.These findings substantiated the use of Dagaa which proved to be a relatively good substrate for protein hydrolysate production.

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Section: Introductionmentioning

confidence: 99%

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Awuor¹,

Kirwa²,

Betty³

et al. 2017

Ind Chem

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“…The enzymes come from several sources, such as plant (papain, ficin, bromelain), animal (trypsin, pancreatin) or microbial (Pronase, Alcalase) (Venugopal, 1994). The enzymes come from several sources, such as plant (papain, ficin, bromelain), animal (trypsin, pancreatin) or microbial (Pronase, Alcalase) (Venugopal, 1994).…”

Section: General Aspects and Productionmentioning

confidence: 99%

“…The fermentation method can be followed by the addition of a starter culture, which produces proteases and supplements the fish wastes with appropriate nutrients for microbial growth, as shown in Figure 10.1 (Bárzana and García-Garibay, 1994;Venugopal, 1994).…”

Section: General Aspects and Productionmentioning

confidence: 99%

Utilization of Fish Processing By‐products for Bioactive Compounds

Shirai

Ramírez‐Ramírez

2010

Fish Processing

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“…FPH are prepared by treating fish or fish waste with proteases, the soluble fraction is concentrated to get powdered protein hydrolysates which has better functional and nutritive properties as well as high solubility in water compared to fish protein concentrate [12,13]. By using different fish species, enzymes and digestion conditions, a wide range of hydrolysates can be developed [4].…”

Section: Introductionmentioning

confidence: 99%

Production of Fish Protein Hydrolysate from Silver Catfish (Arius thalassinus)

Abraha¹

2017

MOJFPT

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Fish protein hydrolysates are broken-down products of enzymatic conversion of fish proteins into smaller peptides, which normally include 2-20 amino acids. In recent years, fish protein hydrolysates have attracted much attention of food technologists due to the availability of ample quantities of raw material for the process and presence of high protein content with good amino acid balance, minerals as well as vitamins. In the present study, fish protein hydrolysate was produced for human consumption using papain enzyme from plant origin optimally achieved at neutral pH.Silver Catfish (Arius thalassinus) a low-value fish from Eritrean Red Sea waters was used as substrate. The process consisted of dressing, separation of flesh by boiling and hand picking, washing the flesh, separating the dark flesh from bones, enzymatic digestion, deactivation of enzyme, drying and powdering. Under optimal condition, hydrolysis of protein by enzymes yielded products containing coagulable nitrogen, proteases, peptones, sub-peptones and free amino acid depending on the extent of degradation of proteins which is related to the type, concentration of enzyme and condition of hydrolysis (temperature and time). The product was high in protein (80-85%) and ash (5.2%) contents and low in fat (0.5%), and moisture content (6.8%). Solubility of the Fish protein hydrolysate was investigated using water and found soluble in water, which makes it an alternative protein supplement for undernourished population. The product was tested in a beverage form by taste panelists for its acceptability and was acceptable to 80% by the respondents.

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Production of fish protein hydrolyzates by microorganisms

Cited by 19 publications

References 58 publications

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Utilization of Fish Processing By‐products for Bioactive Compounds

Production of Fish Protein Hydrolysate from Silver Catfish (Arius thalassinus)

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