A standardized, innovative method to characterize the structure of aquatic protein hydrolysates

Leduc, Alexandre; Fournier, Valérie; Henry, Joël

doi:10.1016/j.heliyon.2020.e04170

Cited by 6 publications

(4 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The degree of hydrolysis is indicative of the number of cleaved peptide bonds within a protein hydrolysate [51]. Therefore, the higher the DH value, the greater is the number of bonds that have been cleaved, the greater is the amount of solubilized protein, and the lower is the amount of unsolubilized waste, which justifies the results obtained in the present study.…”

Section: Hydrolyzed Protein Recoverysupporting

confidence: 80%

Meat Waste Valorization through Protein Hydrolysis using Different Types of Proteases

Szucs¹,

Angulo²,

Costa³

et al. 2021

RPM

View full text Add to dashboard Cite

Five different commercial proteases (Alcalase 2.4L, Flavourzyme 1000L, Neutrase, Protamex, and PTN) were evaluated for the simultaneous recovery of protein and lipids through hydrolysis. The hydrolysis reaction was monitored using the pH-stat procedure, in which samples were collected after 240 min of hydrolysis using each enzyme. The samples were analyzed for the degree of hydrolysis, protein hydrolysate, collagen, lipids, and fatty acids. A clear relationship was observed between the degree of hydrolysis and the amounts of recovered products. Serine endopeptidases from the microbial source (Alcalase) resulted in the maximum degree of hydrolysis (27.5%), lipid recovery (82.6%), and protein hydrolysates quality (average molecular weight of the hydrolysates = 472 Dalton), followed by formulations of serine protease and metalloprotease from the microbial source (Protamex). Metalloproteases from the microbial source (Neutrase) resulted in maximum collagen recovery (87.1%). Serine endopeptidases from the animal source (PTN) and endo/exopeptidases from the fungal source (Flavourzyme) exhibited an intermediate efficacy between Alcalase and Neutrase. In the case of all proteases, the product fatty acid profile matched well with that of the meat waste, which suggests that no chemical changes occurred in the lipids after the hydrolysis with the evaluated proteases. These results suggest that hydrolysis using proteases could serve as an ecofriendly and viable alternative for obtaining additional value from meat waste.

show abstract

Section: Hydrolyzed Protein Recoverysupporting

confidence: 80%

Meat Waste Valorization through Protein Hydrolysis using Different Types of Proteases

Szucs¹,

Angulo²,

Costa³

et al. 2021

RPM

View full text Add to dashboard Cite

show abstract

“…Apart from the DH, the antioxidant activities of protein hydrolysates obtained from various conditions and proteases were found to be different due to the involvement of different types of enzymes and the differing molecular weights of the peptides. This may also have been due to the existing diversity of peptides, amino acid compositions, or sequences [ 35 ]. The antioxidant activity presented by CPH might have possibly been due to the hydrophobic amino acid content [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates

Setthaya

Jaturasitha

Ketnawa

et al. 2021

Foods

View full text Add to dashboard Cite

Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase®, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase® (w/w) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (w/w) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase® and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH.

show abstract

“…The authors argued that those discrepancies might have arrived from differences in feed consumption rates between species and hence higher or lower potential for leakage of water-soluble hydrolyzed protein from the diet before ingestion. Functional properties of dietary hydrolysates, and therefore, differences in responses in larval fish subjected to protein hydrolysate-based diets, can also vary depending on the peptide composition, protein source and digestive enzymes used for the hydrolysis process, duration of hydrolysis and its conditions [ 50 ], as well as level of dietary inclusion [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

Fish muscle hydrolysate obtained using largemouth bass Micropterus salmoides digestive enzymes improves largemouth bass performance in its larval stages

et al. 2021

View full text Add to dashboard Cite

The present study utilized digestives tracts from adult largemouth bass (LMB) to hydrolyze Bighead carp muscle and obtain an optimal profile of muscle protein hydrolysates that would be easily assimilated within the primitive digestive tract of larval LMB. Specifically, muscle protein source was digested for the larva using the fully developed digestive system of the same species. The objectives of this study were: 1) to develop an optimal in vitro methodology for carp muscle hydrolysis using LMB endogenous digestive enzymes, and 2) to evaluate the effect of dietary inclusion of the carp muscle protein hydrolysate on LMB growth, survival, occurrence of skeletal deformities, and whole-body free amino acid composition. The study found that the in vitro hydrolysis method using carp intact muscle and LMB digestive tracts incubated at both acid and alkaline pH (to mimic digestive process of LMB) yielded a wide range of low molecular weight fractions (peptides), as opposed to the non-hydrolyzed muscle protein or muscle treated only with acid pH or alkaline pH without enzymes from LMB digestive tracts, which were comprised of large molecular weight fractions (polypeptides above 150 kDa). Overall, the dietary inclusion of the carp muscle hydrolysate improved growth performance of larval LMB in terms of final average weight, weight gain, DGC, SGR, and body length after 21 days of feeding compared to fish that received the diet based on non-hydrolyzed carp muscle. The study also found that hydrolysate-based feed significantly reduced skeletal deformities. The positive growth performance presented by fish in the hydrolysate-fed group possibly resulted from matching the specific requirements of the larvae with respect to their digestive organ development, levels of digestive enzymes present in the gut, and nutritional requirements.

show abstract

A standardized, innovative method to characterize the structure of aquatic protein hydrolysates

Cited by 6 publications

References 24 publications

Meat Waste Valorization through Protein Hydrolysis using Different Types of Proteases

Meat Waste Valorization through Protein Hydrolysis using Different Types of Proteases

Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates

Fish muscle hydrolysate obtained using largemouth bass Micropterus salmoides digestive enzymes improves largemouth bass performance in its larval stages

Contact Info

Product

Resources

About