Investigation of Enzymatic Hydrolysis Conditions on the Properties of Protein Hydrolysate from Fish Muscle (Collichthys niveatus) and Evaluation of Its Functional Properties

2012 ◽  
Vol 60 (20) ◽  
pp. 5192-5198 ◽  
Author(s):  
Qing Shen ◽  
Rui Guo ◽  
Zhiyuan Dai ◽  
Yanping Zhang
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Fish Muscle ◽  
Hydrolysis Conditions ◽  
Collichthys Niveatus

scholarly journals Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 381 ◽  
Author(s):  
Giulia Leni ◽  
Lise Soetemans ◽  
Augusta Caligiani ◽  
Stefano Sforza ◽  
Leen Bastiaens
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Preliminary Test ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Potential Implication ◽  
Alphitobius Diaperinus ◽  
Positive Effects ◽  
Lesser Mealworm

Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.

Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 153-162
Author(s):  
M.K. Zainol ◽  
F.W. Abdul Sukor ◽  
A. Fisal ◽  
T.C. Tuan Zainazor ◽  
M.R. Abdul Wahab ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Hard Clam ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Meretrix Meretrix ◽  
Optimum Conditions ◽  
Hydrolysis Time ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate

2009 ◽  
Vol 4 (6) ◽  
pp. 226-240 ◽  
Author(s):  
Philip John Kanu ◽  
Jestina Baby Kanu ◽  
Edward H. Sandy ◽  
Joseph B.A. Kande ◽  
Philip M.P. Mornya ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Hydrolysis Of

scholarly journals Antioxidant Hydrolysate Production From Bovine Collagen With Trypsin; Optimized by Response Surface Methodology

2021 ◽  
Author(s):  
Babak Pakbin ◽  
Samaneh Allahyari ◽  
Shaghayegh Pishkhan Dibazar ◽  
Wolfram Manuel Brück ◽  
Roghayeh Vahidi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Protein Hydrolysate ◽  
Meat Industry ◽  
Bovine Collagen ◽  
Dpph Method ◽  
Hydrolysis Conditions ◽  
Bovine Gelatin

Abstract Objective: Gelatin is a byproduct of meat industry and its hydrolysates showed several functionalities such as antioxidant activity. Response surface methodology (RSM) is a statistical method to mode and optimize biological processes. The purpose of this study was to describe and optimize the enzymatic hydrolysis conditions including time, temperature, pH, and enzyme/substrate ratio (E/S) to produce protein hydrolysate with antioxidant functionality from bovine gelatin by RSM. The scavenging activity was also evaluated using the DPPH method.Results: In this study, we developed and evaluated a model using RSM to describe and optimize conditions of enzymatic hydrolysis of bovine gelatin by trypsin to produce a protein hydrolysate with antioxidant activity. The model was observed and fitted with desirable adequacy and sufficiency. We found that the antioxidant activity increased significantly (P < 0.05) with increasing pH, E/S ratio and time of enzymatic process. However, temperature had no significant (P < 0.05) effect on the antioxidant activity of the hydrolysate. The optimum hydrolysis conditions were observed at the temperature 30-50 °C, pH 8.0, E/S ratio at 2.5 after 2 h of trypsin hydrolysis. The results showed that the hydrolysate under these conditions had greater antioxidant activity.

scholarly journals Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity

Catalysts ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1053
Author(s):  
Veronica Hjellnes ◽  
Turid Rustad ◽  
Ida-Johanne Jensen ◽  
Elin Eiken ◽  
Stine Marie Pettersen ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antioxidative Activity ◽  
Animal Feed ◽  
Protein Hydrolysate ◽  
Fish Muscle ◽  
Protein Hydrolysates ◽  
Processing Method ◽  
Raw Material ◽  
Human Consumption ◽  
Food Ingredients

The whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production of low-value products such as animal feed. While fish muscle is the primary product of use for human consumption, rest raw material has great potential as a source of protein and bioactive peptides for the production of food ingredients and nutraceuticals. Enzymatic hydrolysis is a biotechnological processing method that can be used to extract protein from fish rest raw material into a protein hydrolysate. This study aimed at investigating the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. Protein hydrolysates were produced by enzymatic hydrolysis of saithe (Pollachius virens) head and backbone caught at two separate occasions to investigate the effect of seasonal variations. Ultrafiltration effectively concentrated larger peptides (>4 kDa) and smaller peptides (<4 kDa) in separate fractions, with a protein yield of 31% in the fraction <4 kDa. The unfiltered hydrolysate was found to have a higher antioxidative activity compared to the <4 kDa fraction in ABTS, FRAP, and ORAC assays. These results indicate that ultrafiltration does not effectively increase bioactivity by concentrating small peptides and that bioactivity is dependent on several properties, including interaction with larger peptides.

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