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.

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.

Approaches for Utilizing Insect Protein for Human Consumption: Effect of Enzymatic Hydrolysis on Protein Quality and Functionality

2019 ◽  
Vol 112 (6) ◽  
pp. 529-532 ◽  
Author(s):  
Andrea M Liceaga
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Quality ◽  
Protein Hydrolysates ◽  
Human Consumption ◽  
World Population ◽  
Protein Functionality ◽  
Plant Proteins ◽  
Food And Feed ◽  
European Markets

Abstract Humans have practiced entomophagy for thousands of years; yet until recently, interest from Western countries has emerged toward using insects as alternative proteins to feed the growing world population. Research shows that western cultures are in favor of consuming familiar foods formulated with insect protein. This has led to the productions of insect-derived flours, primarily from crickets and mealworms, which are now available in North American and European markets. Studies have shown limited functional properties of these insect flours. Food scientists have long used controlled enzymatic protein hydrolysis as means for improving the functionality of different animal and plant proteins. Consequently, the production of insect protein hydrolysates seems like a logical approach to improve the functionality and nutritional quality of insect flours. This article provides an overview of the application of controlled enzymatic hydrolysis to produce insect protein hydrolysates with improved protein functionality, as well as opportunities and challenges faced during their use in food and feed formulations.

scholarly journals HEMPSEED AND COTTONSEED OILS IN THE ACCESSIONS FROM THE VIR COLLECTION AS SOURCES OF FUNCTIONAL FOOD INGREDIENTS

2019 ◽  
Vol 180 (2) ◽  
pp. 38-43 ◽  
Author(s):  
S. V. Grigoryev ◽  
T. V. Shelenga ◽  
K. V. Illarionova
Keyword(s):  
Oleic Acid ◽  
Functional Food ◽  
Cannabis Sativa ◽  
Animal Feed ◽  
Retail Trade ◽  
Raw Material ◽  
Material Base ◽  
Food Ingredients ◽  
Risk Of Cancer ◽  
Promising Source

Background. Oils of hemp and cotton presently have reduced retail trade offer in Russia, but are widely produced and used. Industrial hemp is still cultivated and processed domestically. In the 1950s, industrial cotton was cultivated on a hundred thousand hectares in the country, and now there are signs of its restored growing. Both crops have the ability to restore the raw material base to produce textile fibers, seed and oil as well as the potential to improve functional food production, because they contain functional food ingredients in their oil capable of reducing human nutrition disorder risks, preventing or restoring nutrient deficiencies, preserving and improving health.Materials and methods. Unsaturated and polyunsaturated fatty acids’ profiles of hempseed (Cannabis sativa L.) and cottonseed (Gossypium hirsutum L., G. herbaceum L., G. barbadense L.) oils were evaluated. Seeds were grown respectively under the conditions of the Russian North-West (hemp) and Adler District, Krasnodar Territory (cotton). The PUFA profile was measured using gas chromatography with mass spectrometry equipment (Agilent 6850, USA). All data were calculated using the UniChrom software.Results and conclusions. The content of the omega-6 linoleic acid in hemp accessions reached 64.2%; omega-3 alpha-linolenic acid, 27.1%; monounsaturated oleic acid, 14.0%. The sum of unsaturated acids was 94.2%; and that of polyunsaturated ones, 87.2%. Compared with hemp oil, cotton oil had a lesser sum of polyunsaturated (maximum 58.0%) acids, while its unsaturated acids were up to 79.0%. Oleic acid was found to reach 22.7% in cottonseed oil. Industrial cultivation of hemp and cotton in Russia need not be limited to textile fiber production, but may serve as a potential base of vegetable oils and food; just because of their PUFA contents, it is promising for the production of functional food ingredients, which have health benefits in reducing the risk of cancer and cardiovascular diseases, lowering the HDL cholesterol levels, and relaxing the smooth muscle cells in arteries, thus increasing the blood flow. Seed cake may be valuable addition to animal feed rations as well. As a result of the evaluations, valuable accessions (cultivars and lines) of hemp and cotton were identified. Although the selected accessions are not the products of previous breeding efforts aimed at the PUFA content improvement, they are promising source materials for the development of new cultivars with seeds enriched with compounds or sets of compounds that provide a beneficial effect on human health when included in the composition of food products (functional food ingredients). 

PROTECTION OF THE SOYBEAN CROP AGROECOSYSTEM THROUGH INNOVATIVE TECHNOLOGIES

2020 ◽  
Vol 13 ◽  
pp. 68-75
Author(s):  
Adina Daniela Tărău ◽  
Camelia Urdă ◽  
Felicia Mureşanu ◽  
Felicia Chețan ◽  
Vasile Oltean ◽  
...  
Keyword(s):  
Agricultural Research ◽  
Animal Feed ◽  
Integrated Control ◽  
Climatic Conditions ◽  
Raw Material ◽  
Soil Tillage ◽  
Economic Damage ◽  
Human Consumption ◽  
Soybean Crop ◽  
Pests And Diseases

"Soybean is an important economical crop used for human consumption, animal feed and industrial raw material. Also, soybean is succesfully used in crop roatations with the main cereal crops because it’s biological nitrogen-fixing capabilities. A great diversity of pests and diseases including nematodes, insects and phytopathogenic fungi are known to affect soybean crop. From plant emergence to grain maturity, pests Tetranychus urticae and Etiella zinckenella, pseudofungi Peronospora manshurica and fungi Fusarium sp. and Botrytis cinerea can cause economic damage. In this study was evaluated the influence of tillage systems, different types of fertilizers and pesticide treatments on the most economical important diseases and pests of soybean crop in a field experiment at Agricultural Research and Development Station (ARDS Turda) in the climatic conditions of 2020. Teo TD, an early maturing soybean variety created at ARDS Turda, was used for the experiment. Based on the assessments made, soil tillage system, fertilization and control of pests and diseases have differently influenced the downy mildew and T. urticae attack. To reduce the attack of pathogens in soybean crop, the best technological option is plowing, balanced fertilization and application of fungicides, either without or in combination with an insecticide. The T. urticae populations developed on mineral, organic and green fertilized plants. Integrated control methods must combine agro-technical measures with the application of chemical treatments in accordance with the warning of the appearance of the first adults. "

scholarly journals Development of microbiological culture medium based on protein hydrolysate obtained through electrochemical method from protein waste

2019 ◽  
pp. 521-526
Author(s):  
S. V. Vodolazhskay ◽  
H.E. Kuprina ◽  
G. G. Nyanikova
Keyword(s):  
Culture Media ◽  
Protein Hydrolysate ◽  
Complete Recovery ◽  
Protein Hydrolysates ◽  
Raw Material ◽  
Insoluble Residue ◽  
Microbiological Culture ◽  
Flour Protein ◽  
Protein Waste ◽  
Microbiological Industry

The preparation protein products is the impotent direction of reprocessing invaluable fish and other hydrocoles and their waste. Waste-free utilization of these resources assumes the complete recovery of meat used for the food purposes, obtaining the protein hydrolysates from the protein-containing waste and using the insoluble residue for manufacture of fodder flour. Protein hydrolysates are highly nutritious products. Properties of protein hydrolysates depend on initial raw material and methods of their obtaining. Protein hydrolysates have the greatest distribution for manufacture of broth concentrates, sauces and on the fodder purposes. But volume of consumption in the listed areas is rather limited. Using hydrocoles waste hydrolysates as bases of microbiological culture media for production and diagnosing of microorganisms in microbiological industry, medicine, veterinary science is the most advanced /5/.

scholarly journals Dietary fish protein hydrolysates containing bioactive motifs affect serum and adipose tissue fatty acid compositions, serum lipids, postprandial glucose regulation and growth in obese Zucker fa/fa rats

2016 ◽  
Vol 116 (8) ◽  
pp. 1336-1345 ◽  
Author(s):  
Aslaug Drotningsvik ◽  
Svein A. Mjøs ◽  
Daniela M. Pampanin ◽  
Rasa Slizyte ◽  
Ana Carvajal ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Protein Hydrolysate ◽  
Postprandial Glucose ◽  
Protein Hydrolysates ◽  
Raw Material ◽  
Glucose Regulation ◽  
Fish Protein ◽  
Fish Protein Hydrolysates ◽  
Fatty Acid Compositions

AbstractThe world’s fisheries and aquaculture industries produce vast amounts of protein-containing by-products that can be enzymatically hydrolysed to smaller peptides and possibly be used as additives to functional foods and nutraceuticals targeted for patients with obesity-related metabolic disorders. To investigate the effects of fish protein hydrolysates on markers of metabolic disorders, obese Zucker fa/fa rats consumed diets with 75 % of protein from casein/whey (CAS) and 25 % from herring (HER) or salmon (SAL) protein hydrolysate from rest raw material, or 100 % protein from CAS for 4 weeks. The fatty acid compositions were similar in the experimental diets, and none of them contained any long-chain n-3 PUFA. Ratios of lysine:arginine and methionine:glycine were lower in HER and SAL diets when compared with CAS, and taurine was detected only in fish protein hydrolysate diets. Motifs with reported hypocholesterolemic or antidiabetic activities were identified in both fish protein hydrolysates. Rats fed HER diet had lower serum HDL-cholesterol and LDL-cholesterol, and higher serum TAG, MUFA and n-3:n-6 PUFA ratio compared with CAS-fed rats. SAL rats gained more weight and had better postprandial glucose regulation compared with CAS rats. Serum lipids and fatty acids were only marginally affected by SAL, but adipose tissue contained less total SFA and more total n-3 PUFA when compared with CAS. To conclude, diets containing hydrolysed rest raw material from herring or salmon proteins may affect growth, lipid metabolism, postprandial glucose regulation and fatty acid composition in serum and adipose tissue in obese Zucker rats.

scholarly journals Antioxidant, ACE-Inhibitory and Antimicrobial Activities of Kluyveromyces marxianus Protein Hydrolysates and Their Peptide Fractions

2016 ◽  
Vol 6 (7) ◽  
pp. 425 ◽  
Author(s):  
Mahta Mirzaei ◽  
Mahmoud Aminlari ◽  
Ebrahim Hosseini
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antimicrobial Peptides ◽  
Kluyveromyces Marxianus ◽  
Protein Hydrolysate ◽  
Radical Scavenging ◽  
Protein Hydrolysates ◽  
Antimicrobial Protein ◽  
Degree Of Hydrolysis ◽  
Peptide Fractions ◽  
Ace Inhibitory

Background: There has been some evidence that proteins are potentially excellent source of antioxidants, antihypertensive and antimicrobial peptides and enzymatic hydrolysis is an effective method to release these peptides from protein molecules. The functional properties of protein hydrolysates depends on the protein substrate, the specificity of the enzymes, the conditions used during proteolysis, degree of hydrolysis, and the nature of peptides released including molecular weight, amino acid composition, and hydrophobicity.Context and purpose of this study: The biomass of Kluyveromyces marxianus was considered as a source of ACE inhibitory, antioxidant and antimicrobial peptides. Results: Autolysis and enzymatic hydrolysis were completed respectively, after 96 h and 5 h. Overall, trypsin (18.52% DH) and chymotrypsin (21.59% DH) treatments were successful in releasing antioxidant and ACE inhibitory peptides. Autolysate sample (39.51% DH) demonstrated a poor antioxidant and ACE inhibitory activity compared to trypsin and chymotrypsin hydrolysates. The chymotrypsin 3-5 kDa (301.6±22.81 μM TEAC/mg protein) and trypsin< 3 kDa (280.16±39.16) permeate peptide fractions showed the highest DPPH radical scavenging activity. The trypsin <3 kDa permeate peptide fraction showed the highest ABTS radical scavenging (1691.1±48.68 μMTE/mg protein) and ACE inhibitory (IC50=0.03±0.001 mg/ml) activities. The fraction (MW=5-10 kD) obtained after autolysis treatment showed antibacterial activity against St. aureus and Lis. monocytogenes in well diffusion screening. The minimum inhibitory concentration (MIC) value was 13.3 mg/ml against St. aureus and Lis. monocytogenes calculated by turbidimetric assay and it showed bactericidal activity against St. aureus at 21.3 mg/ml protein concentration. Conclusions: Taken together, the results of this study reveal that K. marxianus proteins contain specific peptides in their sequences which can be released by enzymatic hydrolysis and autolysis. Key words: Kluyveromyces marxianus; Antioxidant activity; ACE-inhibitory; Antimicrobial; Protein hydrolysate; Peptide 

Utilization of Blue Whiting, Micromesistius poutassou, for Human Consumption

1975 ◽  
Vol 32 (6) ◽  
pp. 747-751 ◽  
Author(s):  
Björn Dagbjartsson
Keyword(s):  
Frozen Storage ◽  
Processing Method ◽  
Raw Material ◽  
Eating Quality ◽  
Human Consumption ◽  
Fish Feed ◽  
Pet Food ◽  
Air Drying ◽  
Blue Whiting ◽  
Food Fish

Blue whiting (Micromesistius poutassou) is similar to other gadoid species in chemical composition. Eating quality is good and close to that of cod and related species. It is also an excellent raw material for pet food, fish feed, and edible fish powders.Production of minced block seems to be a more promising processing method than fillet block and applicable machinery is available for this purpose. Minced blue whiting is darker in appearance than most other whitefish products and is stable for only 3 mo in frozen storage. Bleaching adversely affects the eating quality.Salting and drying of gutted blue whiting as well as air drying of unsalted fish is under investigation.

scholarly journals Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

2021 ◽  
Vol 15 ◽  
pp. 1-13
Author(s):  
Rabeta Mohd Salleh ◽  
Ayu Shazwani Zulkipli
Keyword(s):  
Enzymatic Hydrolysis ◽  
Maillard Reaction ◽  
Food Industry ◽  
Value Added ◽  
Short Review ◽  
Protein Hydrolysates ◽  
Food Ingredients ◽  
Effective Utilization ◽  
Bioactive Properties ◽  
Plastein Reaction

The conversion of low-value byproducts to high value-added protein hydrolysates by enzymatic hydrolysis is among the top trends in the food industry. Protein hydrolysates provide an opportunity for effective utilization and are considered promising functional food ingredients. However, hydrolyzing effect contributes to taste and aroma defects such as fishy off-flavour and bitterness that impeded their application. Several procedures such as encapsulation, enzymatic hydrolysis with exopeptidase and plastein reaction and Maillard reaction have been compared to mask the undesirable flavour of protein hydrolysates. Maillard reaction has more potential to overcome these challenges and enhance the organoleptic properties of protein hydrolysates. All literature were accessed through available electronic databases. The revised overview can be helpful to explore the rational use of Maillard Reaction with reduced adverse effects. The reaction of Maillard-induced modification on bioactive properties of protein-derived peptides is well-positioned the beneficial effect and facilitate design to obtain applicable functional ingredients for food formulation.

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