Protein Hydrolysate From Fish Waste

Tarky, W.; Agarwala, O. P.; Pigott, George M.

doi:10.1111/j.1365-2621.1973.tb02113.x

Cited by 22 publications

(4 citation statements)

References 2 publications

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“…An interaction (PcO.05) between HT-200 concentration and time was obtained, probably because soluble nitrogen was lower at 0.5% than at 0.25% (Table 4). Our soluble nitrogen values were higher than those of Tarky et al (1973), who reported a soluble nitrogen recovery of 62.6%, when whole fish waste of Parophrys vetulus was hydrolyzed with pepsin l:lO,OOO (Sigma Chemical Co., U.S.A.) at 35°C over 3 hr. Our results were similar to those of Lalasidis et al (1978), who obtained 86% of soluble nitrogen with deboned cod filleting offal when it was hydrolyzed with 0.62% Alcalase (Novo Enzyme, Copenhagen, Denmark) over 3 hr at 50°C.…”

Section: Influence Of Conditions Of Inactivation On Proteolysiscontrasting

confidence: 81%

Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value

Rebeca

Peña-Vera

Diaz-Castaneda

1991

Journal of Food Science

128

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Three bacterial proteases were selected for their activity on casein per unit cost. Conditions for inactivation were determined. Fish protein was hydrolyzed without water addition. Protein was solubilized faster with Pescalase 560 than with HT-200 or Protease N. Increase of protease concentration was associated with a quadratic increase in soluble nitrogen. Yields of 13 to 15% in terms of whole fish were obtained at the pilot plant. Products contained 83 to 86% protein of which 70 to 80% was soluble. Reactive lysine was 70 to 85%. Nutritional evaluation with rats indicated hydrolysates had 10 to 15% lower nutritional value than casein. Results suggest fish protein hydrolysates can be used in the food industry for their solubility and nutritional value.

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Section: Influence Of Conditions Of Inactivation On Proteolysiscontrasting

confidence: 81%

Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value

Rebeca

Peña-Vera

Diaz-Castaneda

1991

Journal of Food Science

128

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“…Intended uses of such hydrolysates range from nutritional and functional additives with emulsification, aeration, bio-active and anti-oxidative properties [3][4][5][6][7][8][9][10][11], to animal feeds [12][13][14][15][16] and microbial growth media [17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

“…Animal and plant derived enzymes were initially used almost exclusively. Most commonly these were: papain [15,[21][22][23][24], bromelain [21,24,25], ficin [21,23,26], pepsin [13,21,27], trypsin [21,28,29] and pancreatin [30][31][32].…”

Section: Introductionmentioning

confidence: 99%

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

Himonides¹,

Taylor²,

Morris³

2011

FNS

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A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of hydrolysis being continually monitored via both the pH-stat and TNBS method. The two methods were compared and evaluated. The rate of protein solubilisation was plotted against the degree of hydrolysis (DH). Dry fish protein hydrolysate (FPH) powders having short, medium and high degrees of hydrolysis (DH of approximately 8%, 11% and 16% respectively) were produced and analysed for their molecular weight distribution, using size exclusion chromatography. Almost complete protein solubilisation (75 g soluble protein per kg hydrolysis solution) could be achieved within an hour, at 40<sup>o</sup>C, at 1% enzyme/substrate ratio (w/w) with papain and bromelain. The pH-stat was found capable of continuously following the rate of hydrolysis but only at low DH. The TNBS could be accurately used even at high DH to estimate the percentage of the peptide bonds cleaved, but required chemical analysis of withdrawn samples

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“…Two different kinds of endoproteases with different optimal pH conditions were used to hydrolyze the protein in Hwangtae. The acid-dependent proteolytic enzymes, such as pepsin has been most successful in solubilizing fish protein (24) with low lipid content but very poor nutritional value (25). Alcalase-treated hydrolysates also had the lowest lipid content (0.18%) and excellent functional properties.…”

Section: Preparation and Characterization Of Hwangtae Hydrolysatesmentioning

confidence: 99%

Isolation and Charaterization of Bioactive Peptides from Hwangtae (yellowish dried Alaska pollack) Protein Hydrolysate

Cho¹,

Lee²,

Yu³

et al. 2008

JFN

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Hwangtae, dried Alaska pollack, is a major storage product in the fish processing industry. Hwangtae is prepared by removing the internal organs and drying outdoors during the cold witner months by allowing it to thaw during the daytime and re-freeze at night under sub-zero (-10 o C) conditions and gradually dry from December until the next April for around 5 months from Myungtae. In this study, ground Hwangtae was hydrolyzed using two proteolytic enzymes (pepsin and alcalase) which produced five soluble active peptides from Hwangtae (yellowish dried Pollack, Theragra chalcogramma) protein. Two different peptides with strong antioxidative activity were isolated from the hydrolysate using consecutive chromatographic methods of Sephadex G-25 gel, ion-exchange chromatography on a Sepharose-Sephadex C-25 gel, and high-performance liquid chromatography. The isolated peptides, APO1 and APO2, were composed of 16 and 13 amino acid residues, respectively. Both peptides contained a Gly residue at the C-terminus and the repeating motif Gly-Pro-Hyp. The peptide with a molecular weight less than 1,000 Daltons (APACE) obtained from enzymatic hydrolysates of Hwangtae exhibited the highest ACE inhibitory activity. The APACE peptides was composed of 4 amino acid residues (Gly-Leu-Leu-Pro). These results suggest that Hwangtae hydrolysates could be a good source of peptides with ACE inhibitory activity. Biochemical analysis indicated that two 70 kDa peptides (APG1 and APG2) isolated from the hydrolysate had gelatinoytic activity, which was shown to be a calcium dependent protease type as showed by gelatin SDS PAGE.

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Protein Hydrolysate From Fish Waste

Cited by 22 publications

References 2 publications

Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value

Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

Isolation and Charaterization of Bioactive Peptides from Hwangtae (yellowish dried Alaska pollack) Protein Hydrolysate

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