Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities

Abstract

Impacts of plastein reaction on bitterness, physicochemical and antioxidant properties of salmon frame hydrolysate with the aid of various proteases (alcalase and papain) at different concentrations and varying reaction temperatures were investigated. Plastein was produced from hydrolysate by papain at 40°C, which had 30% degree of hydrolysis (30DHP). Rearrangement of peptides in hydrolysate was performed by 1% papain at 40°C for 10 h, yielding plastein namely '30DHP-P1'. It showed the lowest bitterness (P < 0.05) than other plasteins and hydrolysates. Surface hydrophobicity was not related well with bitterness. Therefore, the size of peptides also determines the bitterness. 30DHP-P1 had augmented solubility; however, its antioxidant activities (DPPH and ABTS radical scavenging activities and ferric reducing antioxidant power) were slightly lower (P < 0.05) than those of hydrolysates. Bitterness of hydrolysate was markedly debittered via plastein reaction under optimal condition. Plastein generally had lighter colour and still possessed antioxidant activity.

Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar

“…However, the increased SoANS did not correlate well with bitterness score, since the reduced bitterness was achieved up to 60 min of heating. Basically, SoANS is not the sole factor determining the bitterness of the product (Sharma et al ., 2022). Other factors such as hydrophobic interaction sites, size of peptide, etc .…”

“…Reductones participate in chemical reactions by donating electrons and subsequently react with free radicals, effectively terminating the radical chain reaction (Hong & Betti, 2016). ABTS radical scavenging activity is employed to assess the capability of antioxidants to neutralise free radicals by donating an electron or a hydrogen atom, thereby converting them into non‐radical species (Spagnol et al ., 2019; Sharma et al ., 2022). These results were in line with the findings of Hong & Betti (2016), in which DPPH and ABTS radical activities increased due to production of intermediate products during non‐enzymatic browning, when glucosamine was present.…”

“…Peptides with histidine have ability to sequester the metals and trap the free radicals, which is attributed to its imidazole ring (Sharma et al, 2022). Sharma et al (2022) also reported the limited availability of metal chelating residues in plastein obtained from salmon protein hydrolysate. Length of peptides and sequences of different amino acids determine the MCA of the MRPs (Caetano-Silva et al, 2020).…”

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

“…They can be transformed into fish meal or protein isolates, which are protein‐rich ingredients used in animal feed and can be used as fertilizers and for enhancing plantation efficacy (Ytrestøyl et al., 2015). Recently, the salmon frame has been used for the production of protein hydrolysate (Sharma et al., 2023). The debittering of fish frame hydrolysate can widen their uses, especially as the nutritive ingredient for food formulation (Sharma et al., 2023; Singh et al., 2020).…”

“…Recently, the salmon frame has been used for the production of protein hydrolysate (Sharma et al., 2023). The debittering of fish frame hydrolysate can widen their uses, especially as the nutritive ingredient for food formulation (Sharma et al., 2023; Singh et al., 2020). Moreover, fish heads and bones are the alternative sources of collagen, which has many nutritional, pharmaceutical, and industrial applications (Liu & Huang, 2016).…”