A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Aspevik, Tone; Egede-Nissen, Henning; Oterhals, Åge

doi:10.17113/ftb.54.04.16.4553

Cited by 22 publications

(42 citation statements)

References 40 publications

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“…The highest DH value (31.86%) was achieved with the reaction time of 2.0 hr. This is similar to the trend of DH while hydrolyzing the fish byproducts (Aspevik, Egede-Nissen, & Oterhals, 2016;Himonides, Taylor, & Morris, 2014;Imm & Lee, 1999), and also similar to the hydrolysates of herring gelatine studied by Lassoued (Lassoued et al, 2015). The curve of the DH showed a sharp upward trend within 2.0 hr of hydrolysis and then showed a slight uptrend later.…”

Section: Dh and Nr By Different Enzymessupporting

confidence: 85%

Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame

Fan

Tan

et al. 2019

J Food Biochem

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Alaska pollock frame is a kind of byproduct that was rich in protein, amino acids, and mineral elements. However, the unfavorite bitterness may probably be produced in enzymatic processes. In this study, the bitterness accounted from the hydrolysates prepared by neutral proteases, alkaline proteases, papain, flavourzyme, and animal proteases, was investigated. The hydrolysis conditions, amino acids composition, metal ion composition, molecular weight distribution, and peptide composition of the hydrolysates were detected to figure out the relationship between bitterness and compositions of the hydrolysates. The hydrolysate digested by alkaline protease has the highest bitterness intensity, and that amino acids composition, peptide composition, and molecular weight distribution had a significant influence on the bitterness degree. Hydrophobic amino acids and alkaline amino acids, such as leucine, isoleucine, lysine, and so on are likely to contribute to the bitterness and molecular weight distribution of peptides that affect bitterness is mainly lower than 3,000 Da. Practical applications Fish bones would produce a bitter taste when reusing them by hydrolysis. Bitterness is one of unfavorable flavor as to consumers. The results of this study are of great significance for the further utilization of Alaska pollock frame. For products obtained from the hydrolysate of Alaska pollock frame, such as condiments and health care product the results of this study provide the processing technology of the lowest bitter hydrolysate, which can effectively improve the flavor and acceptability of the products.

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Section: Dh and Nr By Different Enzymessupporting

confidence: 85%

Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame

Fan

Tan

et al. 2019

J Food Biochem

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“…The results show that both T37 and T51 had comparable temperature activity profiles, which were distinct from that of T10. The recorded temperature optimum of T10 was 44 °C, whereas the optimal temperature for both T37 and T51 was 29 30-54 °C and assessed for residual specific activity. As a measure of temperature stability, we performed a regression analysis of the resulting data to determine the temperature at which half the initial activity was lost ( Figure 4B, filled bars).…”

Section: Biochemical Characterization Of T10 T37 and T51mentioning

confidence: 99%

Use of Flavin-Containing Monooxygenases for Conversion of Trimethylamine in Salmon Protein Hydrolysates

Goris

Puntervoll

Rojo

et al. 2020

Appl Environ Microbiol

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Enzymatic processing of fish by-products for recovery of peptides (hydrolysates) is a promising technology to reach food grade ingredients of high nutritional quality. Despite this, their bitter taste and “fish” odor block implementation in food products and limit their economic potential. Trimethylamine (TMA) is a known contributor to malodor in fish. Current strategies to mask or remove the odor are either not effective or give rise to undesirable side effects. As an alternative approach to remediate TMA, we propose a novel enzymatic strategy to convert it into the odorless trimethylamine N-oxide (TMAO) using TMA monooxygenases (Tmms). We identified a diverse set of bacterial Tmms using a sequence similarity network. Purified, recombinant enzymes were assessed for their biocatalytic capacity by monitoring NADPH consumption and TMAO generation. Selected Tmms were subjected to biochemical characterization, and investigated for their ability to oxidize TMA in an industry relevant substrate. From the 45 bacterial Tmm candidates investigated, eight enzymes from four different taxa were selected for their high activity towards TMA. The three most active enzymes were shown to vary in temperature optimum, with the highest being 45 °C. Enzymatic activity dropped at high temperatures, likely due to structural unfolding. The enzymes were all active from pH 6-8.5 with functional stability being lowest around optimal pH. All three Tmms, given sufficient NADPH cofactor, were found to generate TMAO in the TMA rich salmon protein hydrolysate. The Tmms serve as unique starting points for engineering and should be useful for guiding process development for marine biorefineries. Importance Enzyme-based conversion of marine biomass to high quality peptide ingredients leaves a distinct smell of “fish” caused by the presence of trimethylamine, which is limiting their economic potential. We suggest an enzymatic solution for converting trimethylamine to the odorless trimethylamine N-oxide as a novel strategy to improve the smell quality of marine protein hydrolysates. Following a systematic investigation of 45 putative bacterial trimethylamine monooxygenases from several phyla, we expand the repertoire of known active trimethylamine monooxygenases. As a proof-of-concept, we demonstrate that three of these enzymes oxidized trimethylamine in an industry-relevant salmon protein hydrolysate. Our results add new oxidoreductases to the industrial biocatalytic toolbox, and provide a new point of departure for enzyme process developments in marine biorefineries.

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“…Food matrices contain other nitrogenous organic compounds that will influence the determination of the true conversion factor, such as non-protein amino acids and nucleotides. Substrate-specific nitrogen to protein conversion factors for poultry by-products, meat and bone meal, and Atlantic salmon head and backbone residuals have been calculated [43,48]. Another important raw material characterization parameter is the amino acid composition.…”

Section: Discussionmentioning

confidence: 99%

“…rendering or ensiling. There are a vast array of commercially available proteases and a judicious choice should be made with regards to enzyme performance and cost [43].…”

Section: Enzymatic Protein Hydrolysismentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Cited by 22 publications

References 40 publications

Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame

Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame

Use of Flavin-Containing Monooxygenases for Conversion of Trimethylamine in Salmon Protein Hydrolysates

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

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