Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

Laohakunjit, Natta; Selamassakul, Orrapun; Kerdchoechuen, Orapin

doi:10.1016/j.foodchem.2014.02.101

Cited by 84 publications

(52 citation statements)

References 17 publications

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“…For example, the hydrolysis of mungbean protein by bromelain has released 16 free amino acids which give a meaty flavor characteristic such as bouillon, sweet smell, green, and fatty (Sonklin et al 2011). Besides, after bromelain hydrolysis, several amino acids such arginine, lysine, and leucine were found from the protein byproduct hydrolysis of Gracilaria fisheri (red seaweeds) which characterize seafood flavoring (Laohakunjit et al 2014). Sangjindavong et al (2009) reported on the production of fish sauce from the fermentation of surimi waste accelerated with pineapple core and peel.…”

Section: Protein Hydrolysatementioning

confidence: 99%

Bromelain: an overview of industrial application and purification strategies

Arshad

Amid

Yusof

et al. 2014

Appl Microbiol Biotechnol

169

134

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This review highlights the use of bromelain in various applications with up-to-date literature on the purification of bromelain from pineapple fruit and waste such as peel, core, crown, and leaves. Bromelain, a cysteine protease, has been exploited commercially in many applications in the food, beverage, tenderization, cosmetic, pharmaceutical, and textile industries. Researchers worldwide have been directing their interest to purification strategies by applying conventional and modern approaches, such as manipulating the pH, affinity, hydrophobicity, and temperature conditions in accord with the unique properties of bromelain. The amount of downstream processing will depend on its intended application in industries. The breakthrough of recombinant DNA technology has facilitated the large-scale production and purification of recombinant bromelain for novel applications in the future.

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Section: Protein Hydrolysatementioning

confidence: 99%

Bromelain: an overview of industrial application and purification strategies

Arshad

Amid

Yusof

et al. 2014

Appl Microbiol Biotechnol

169

134

View full text Add to dashboard Cite

show abstract

“…The RSM was used to assess the significance of each individual factor, to acknowledge their interactive effects, and to determine optimum conditions for Alcalase-catalyzed egg white hydrolysis. This statistical tool has been previously applied for optimization of protein hydrolysis catalyzed by different proteases (Laohakunjit et al 2014;Sanhong et al 2014). Based on the results from the RSM analysis, the empirical relationship between response variables (DH and reactor capacity) and the tested parameters was expressed by second-order polynomial equations with interaction terms: where all symbols have the same meaning as in the "Statistical Analysis" section.…”

Section: Optimization By Rsmmentioning

confidence: 99%

Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit

Jakovetić

Luković

Jugović

et al. 2014

Food Bioprocess Technol

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The objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/ substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box-Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and fourbladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products.

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“…1,2 The biological antioxidant activities, functional properties and taste of the peptides are directly affected by various factors, such as the source of the plant protein, the operational conditions applied to hydrolyse the proteins, the degree of hydrolysis, the type of protease used, the amino acid composition, peptide sequences, molecular size, and surface hydrophobicity. During the last decade, the peptides generated from enzymatic hydrolysis under controlled proteolysis are reported to have biological activities and functional properties, as well as flavor characteristics.…”

Section: Introductionmentioning

confidence: 99%

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

et al. 2016

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Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.

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Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

Cited by 84 publications

References 17 publications

Bromelain: an overview of industrial application and purification strategies

Bromelain: an overview of industrial application and purification strategies

Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

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