Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe

Intarasirisawat, Rossawan; Benjakul, Soottawat; Visessanguan, Wonnop; Wu, Jianping

doi:10.1016/j.foodchem.2012.06.076

Cited by 120 publications

(103 citation statements)

References 38 publications

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“…Klomklao et al (2013) reported that the antioxidant activity of toothed ponyfish protein hydrolysate was dose-dependent. Intarasirisawat et al (2012) also found that DPPH and ABTS radical scavenging activities increased as the concentration of the roe hydrolysate from skipjack tuna increased. Therefore, VPH with 20% DH showed the ABTS radical scavenging activity in a concentration dependent manner.…”

Section: Effect Of Concentration Of Protein Hydrolysate On Antioxidanmentioning

confidence: 82%

“…Hence, peptides in VPH with varying DH might differently scavenge two different radicals, DPPH and ABTS radicals. This might be governed by a difference in chain length, amino acid composition, amino acid side chain and hydrophobicity (Intarasirisawat, Benjakul, Visessanguan, & Wu, 2012). Chalamaiah, Dinesh kumar, Hemalatha, and Jyothirmayi (2012) reported that the amino acid composition of protein hydrolysate plays a significant role in antioxidant activities.…”

Section: Dpph and Abts Radical Scavenging Activitymentioning

confidence: 99%

“…The results indicated that the limited hydrolysis of viscera protein resulted in the enhanced ferrous chelating activity, compared with the excessive hydrolysis. Intarasirisawat et al (2012) reported that the metal chelating activity of roe protein hydrolysate from skipjack tuna treated with Alcalase was affected by DH and its metal chelating activity increased with increasing DH up to 40%. Ferrous ion (Fe 2+ ) is the most powerful pro-oxidant among metal ions (Khantaphant & Benjakul, 2008), leading to the initiation and acceleration of lipid oxidation by interaction with hydrogen peroxide in a Fenton reaction to produce the reactive oxygen species, hydroxyl free radical (OH  ) (Klomklao et al, 2013).…”

Section: +mentioning

confidence: 99%

“…It was plausibly owing to the lowest repulsion of proteins at their pI. The enzymatic hydrolysis potentially affects the molecular size and hydrophobicity, as well as polar and ionisable groups of protein hydrolysates (Intarasirisawat et al, 2012). The balance of hydrophilic and hydrophobic forces of peptides is another crucial influence on solubility (Gbogouri, Linder, Fanni, & Parmentier, 2004).…”

Section: Functional Properties Solubilitymentioning

confidence: 99%

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Klomklao¹,

Benjakul²

2018

Turk. J. Fish. Aquat. Sci.

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Protein hydrolysates from skipjack tuna viscera prepared using Alcalase 2.4 L (VPH) with different degree of hydrolysis (DH: 10%, 20% and 30%) were prepared and determined for their antioxidative activity. VPH with 20% DH had the highest DPPH, ABTS radical scavenging activities and ferrous chelating activity (P<0.05). However, ferric reducing antioxidant activity of hydrolysates increased as DH increased (P<0.05). When VPH with 20% DH was determined for its pH and thermal stability, ABTS radical scavenging activity remained constant or slightly decreased in a wide pH range (2-11) and during heating (100°C) for 180 min. Functional properties of VPH (20% DH) at different concentrations were also investigated. The emulsifying and foaming properties were governed by its concentrations used. Hydrolysis by Alcalase at 20% DH increased protein solubility to above 91% over a wide pH range (3-9). Therefore, VPH could be used as a food additive possessing both antioxidant activity and functional properties.

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Section: Effect Of Concentration Of Protein Hydrolysate On Antioxidanmentioning

confidence: 82%

Section: Dpph and Abts Radical Scavenging Activitymentioning

confidence: 99%

Section: +mentioning

confidence: 99%

Section: Functional Properties Solubilitymentioning

confidence: 99%

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Klomklao¹,

Benjakul²

2018

Turk. J. Fish. Aquat. Sci.

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“…Our findings are in line with previous works reported by Cheung et al (2007) who reported that DH was necessary for hydrolysate to exhibit potent DPPH activity. On the contrary, Intarasirisawat et al (2012) found that as the DH of hydrolysis from defatted skipjack (Katsuwonous pelamis) roe increased, a decrease in DPPH activity was observed. This might be governed by a difference in chain length, amino acid composition, and amino acid side chain.…”

Section: +mentioning

confidence: 92%

Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Fang

Wang

Liu

et al. 2015

Braz. arch. biol. technol.

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Fragmented proteins as food emulsion stabilizers: A theoretical study

2014

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Using a model based on the primary structure of  s1 -casein, the colloid stabilising ability of fragmented protein and that of the intact chains are compared. We perform Self Consistent Field (SCF) calculations to obtain the induced interaction potentials between the oil droplets, resulting from the overlap of adsorbed protein layers in each case. For the intact  s1 -casein, we confirm the known result, that the mediated inter-particle interaction potential develops a deep attractive energy minimum at high salt concentrations and pH values close to the isoelectric point of the protein. The same does not occur for the appropriately fragmented systems, with improved emulsion stability predicted as a result, even at pH values close to pI.It is shown that this superior performance, for the case considered, is due to the diblock-type behaviour of one of the fragments. On the other hand, it is well known that  s1 -casein more closely resembles the less favourable triblock structure. However, it is also demonstrated that the presence of a "diblock" like fragment by itself may not always be enough to produce a better emulsion stabiliser. It is seen that the hydrolysis of some peptide bonds may indeed lead to a suitable polypeptide, but that this is displaced from the interface by the structurally less desirable ones, also generated by the fragmentation process. The displacement occurs due to the competitive adsorption between different fragments. The removal of the undesirable fragments from the solution is found to greatly enhance the predicted colloid stabilising ability of the remaining polypeptide.

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Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe

Cited by 120 publications

References 38 publications

Untitled

Untitled

Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Fragmented proteins as food emulsion stabilizers: A theoretical study

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