Production of tuna waste hydrolysates by a commercial neutral protease preparation

Guérard, Fabienne; Guimas, Laurence; Binet, Adrien

doi:10.1016/s1381-1177(02)00203-5

Cited by 217 publications

(145 citation statements)

References 22 publications

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“…The initial reaction rate, expressed by the increase of hydrolyzed protein concentration per min in 10 min, was usually applied to evaluate the starting hydrolysis. In the conditions of the same protein substrate and same activity of enzyme, neutrase and trypsin showed the highest initial reaction rate in the production of hydrolysates, and the lowest was observed in the hydrolysates prepared by papain and bromelain, which might be related to the concentration of peptide bonds available for hydrolysis (Guerard et al, 2002), further confirming that enzyme type could influence the hydrolysis. From Figure 1, it could also be found that after 240 min of incubation, the hydrolysis of SCV protein using seven proteases all reached equilibrium, thus the hydrolysates prepared by hydrolysis for 240 min were applied for the next study.…”

Section: Enzyme Hydrolysismentioning

confidence: 69%

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase-and flavourzymederived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate's high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.

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Section: Enzyme Hydrolysismentioning

confidence: 69%

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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“…Degree of hydrolysis of gelatin hydrolysates Hydrolysis of P.sutchi skin and bone gelatins was carried out by Alcalase for 3 h. The degree of hydrolysis (DH) is a measure of the extent of hydrolytic degradation of a protein, and it is the most widely used indicator for comparison among different protein hydrolysates (Guérard et al 2002). The hydrolysis of the P. sutchi skin and bone were characterized by a high rate of hydrolysis during the first 1-2 h (Fig.…”

Section: Resultsmentioning

confidence: 99%

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

et al. 2012

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Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cutoff (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F 3 permeates (MWCO< 1 kDa) of skin (IC 50 03.2 μg/ml) and bone (IC 50 01.3 μg/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F 3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.

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“…Curvas de hidrólise similares foram reportadas para resíduos de camarão, resíduos de atum, salmão, hemoglobina, soro de leite, resíduos de lagosta e capelim, respectivamente (HOLANDA; NETTO, 2006;GUERARD;GIMAS;BINET, 2002;KRISTINSSON;RASCO, 2000;MÁRQUEZ;VÁZQUEZ, 1999;CAMACHO;GUADIX, 1998;BAEK;CADWALLADER, 1995;SHAHIDI;HAN;SYNOWIECKI, 1995).…”

Section: Cinética Da Hidrólise Enzimática E Modelagem Matemáticaunclassified

“…Esse perfil da curva de hidrólise enzimática pode estar associado a diversos fatores, tais como: 1) diminuição da concentração de ligações peptídicas disponíveis para clivagem; 2) competição entre o substrato original e os peptídeos formados Kurozawa; Park; Hubinger durante a reação; e 3) diminuição da atividade enzimática, devido à desnaturação da enzima (GUERARD; GIMAS; BINET, 2002;ADLER-NISSEN, 1985;GONZÁLEZ-TELLO et al, 1994).…”

Section: Cinética Da Hidrólise Enzimática E Modelagem Matemáticaunclassified

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

Kurozawa¹,

Park²,

Hubinger³

2009

Ciênc. Tecnol. Aliment.

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O processo de hidrólise proteica consiste na clivagem química ou enzimática de moléculas de proteínas em pequenos peptídeos de tamanhos diversos e, eventualmente, em aminoácidos. Os hidrolisados proteicos podem ser obtidos basicamente através da hidrólise química ou enzimática (ADLER-NISSEN, 1985). Na hidrólise enzimática, enzimas proteolíticas são empregadas para solubilizar a proteína do alimento, resultando na separação de duas frações: uma insolúvel, geralmente utilizada em ração animal; e uma solúvel, que contém a proteína hidrolisada e um baixo teor de lipídios. A proteína hidrolisada pode ser convertida em ingrediente a ser incorporado em alimentos processados, como um realçador de sabor, ingrediente funcional ou um suplemento para alimentos com baixa qualidade proteica ou para fórmulas balanceadas para atletas ou indivíduos que não podem digerir a proteína intacta (FURLAN;OETTERER, 2002;SGARBIERI, 1996). Desta forma, a disponibilidade de produtos nutricionalmente equilibrados, utilizando hidrolisados proteicos, pode fornecer importante aporte proteico em dietas alimentares.A carne de peito de frango possui uma composição homogênea, um alto conteúdo de proteína (22 g/100 g carne) e um baixo teor de lipídios (3 g/100 g carne) quando comparada com outros cortes da ave, tais como a asa (18 g de proteína ou lipídio/100 g carne) e coxa (18 g proteína ou 5 g lipídios/100 g carne). Além disso, as proteínas de origem animal são as mais completas por apresentarem um perfeito equilíbrio de aminoácidos essenciais, isto é, aqueles que o AbstractThe hydrolysis of chicken breast meat by commercial protease Alcalase® 2.4 L was studied in order to evaluate the temperature, renzyme:substrate ratio, and pH influence on enzymatic hydrolysis kinetics. The tests were carried out under different conditions with respect to temperature (43-77 °C), enzyme:substrate ratio (0.8-4.2% w/w, g enzyme/100 g protein), and pH (7.16-8.84) according to factorial 2 3 experimental design with the total of 17 tests. The reaction was monitored by the pH-stat method to obtain the degree of hydrolysis values at different intervals of time. The hydrolysis curves were characterized by high initial reaction rates followed by decreases in the reaction rate up to the stationary phase. The results were fitted an exponential model that presented a good fit with high determination coefficient and low average relative error. The variables influence on model parameters was observed by experimental design. An increase in the enzyme:substrate ratio and temperature led to higher parameter a values. The parameter b was not affected by the enzyme:substrate ratio and its value increased with higher temperature. The variable pH affected significantly the parameters a and b. Keywords: protein; pH-stat; modeling; experimental design. ResumoA influência da temperatura, pH e razão enzima:substrato na cinética de hidrólise enzimática de carne de frango utilizando a protease Alcalase® 2,4 L foi avaliada neste trabalho. Os experimentos foram conduzidos à temperatura de ...

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Production of tuna waste hydrolysates by a commercial neutral protease preparation

Cited by 217 publications

References 22 publications

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

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