2016
DOI: 10.1590/1678-457x.15216
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Abstract: The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase  for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, an… Show more

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Cited by 17 publications
(10 citation statements)
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References 35 publications
(55 reference statements)
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“…The hydrolysis process is a chemical reaction that modifies the functional properties of feeds and promotes the break of protein chains into amino acids and multiple-sized peptides with high protein content which are more easily absorbed by the animals [16,19,20]. The enzymatic hydrolysis is more advantageous to promote the protein hydrolysis, seeing that it adds value to the nutritional and functional characteristics of the raw materials, besides being a controlled rapid and practical process that causes low environmental impact when compared to acid and alkaline hydrolysis [16,21,22].…”
Section: Introductionmentioning
confidence: 99%
“…The hydrolysis process is a chemical reaction that modifies the functional properties of feeds and promotes the break of protein chains into amino acids and multiple-sized peptides with high protein content which are more easily absorbed by the animals [16,19,20]. The enzymatic hydrolysis is more advantageous to promote the protein hydrolysis, seeing that it adds value to the nutritional and functional characteristics of the raw materials, besides being a controlled rapid and practical process that causes low environmental impact when compared to acid and alkaline hydrolysis [16,21,22].…”
Section: Introductionmentioning
confidence: 99%
“…Dne of the leading established applications for EH that has attracted the remarkable interest of food researchers worldwide is the production of seafood by-products protein hydrolysates (SBPH) (Chalamaiah et al, 2012); which tuna (Saidi et al, 2014), tilapia (Bernardi et al, 2016;Wachirattanapongmetee et al, 2019) and salmon (Slizyte et al, 2016) are the most studied species. SBPH result from the enzymatic hydrolysis of protein-rich seafood by-products such as bones, heads, viscera, skin, and even effluents, leading to peptides of diverse sizes that exhert bioactive properties (Fernandes, 2016).…”
Section: Enzymatic Hydrolysismentioning
confidence: 99%
“…A composição centesimal dos hidrolisados de resíduos (cabeça e carcaça) do processamento da tilapia do Nilo, utilizando enzima Alcalase ® e Brauzyn ® demonstrou valores de proteína bruta de 41,45 e 43,20%, lipídios 36,80 e 43,27% e matéria mineral de 15,47 e 16,39%, respectivamente, para as referidas enzimas . Bernardi et al (2016) relataram dados de proteína bruta próximos a 45% dos hidrolisados de cabeça e carcaça de tilápia do Nilo, quando avaliaram diferentes tempos de hidrolise.…”
Section: Os Resíduos Foram Separados Em Três Amostragemunclassified