Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

Hemker, Ashutosh Kumar; Nguyen, Lien Thi Phuong; Karwe, Mukund V.; Salvi, Deepti

doi:10.1016/j.lwt.2019.109003

Cited by 79 publications

(54 citation statements)

References 45 publications

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“…Gbogouri et al [ 57 ], studying protein hydrolysate from salmon, showed that hydrolysates with a higher degree of hydrolysis generally had higher solubilities than those possessing lower DH. Indeed, smaller peptides from hydrolysates with high DH were considered to have more polar residues, which could enhance the quantity of hydrogen bonds with water, resulting in an increase in protein solubility in solution [ 37 , 67 ]. However, the similar DH values calculated for cricket hydrolysate (control and pressure treatments) ( Table 1 ) could not explain their differences in solubility.…”

Section: Resultsmentioning

confidence: 99%

“…Among the advantages of enzymatic hydrolysis assisted by high hydrostatic pressures are the hydrolysis of proteins normally resistant to enzymatic hydrolysis, the reduction of hydrolysis duration and an increased concentration of peptides, including bioactive peptides [ 32 , 36 ]. Hemker et al showed that the solubility and emulsifying properties of fish ( Orechromis niloticus ) hydrolysate were increased after enzymatic hydrolysis assisted by high hydrostatic pressures while the water binding capacity was reduced [ 37 ]. To the best of our knowledge, no literature is available regarding the effect of high hydrostatic pressure-assisted enzymatic hydrolysis on the functionality of insect hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

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Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

et al. 2020

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The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

et al. 2020

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“…Under optimal ultrasonic conditions, low-frequency ultrasound-assisted enzymatic hydrolysis can effectively improve DH and conversion rate of corn protein and the free radical scavenging activity of the hydrolysate, and promote the formation of short-chain peptides (200-3000 Da) containing hydrophobic amino acids [105]. HP pretreatment/auxiliary treatment can increase the hydrolysis rate and DH of the substrate protein, promote the release of low Mw peptides and essential amino acids, and improve the antioxidant activity of the hydrolysate [106], which has been applied to promote the proteolysis process of legume [107,108] and peanut protein [109]. Additionally, high hydrostatic pressure (HHP) also has the ability to improve the efficiency of enzymatic hydrolysis [110].…”

Section: Sourcementioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…Water absorption capacity and oil absorption capacity (WAC and OAC) were determined using the previously reported method of Hemker et al. (2020).…”

Section: Methodsmentioning

confidence: 99%

Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

2020

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Background and objectives Millets protein has been reported to possess potential bioactive peptides. In current study, effects of in vitro enzymatic hydrolysis on physicochemical and functional properties of pearl millet (PM), finger millet (FM), and green sorghum millet (GSM) protein were assessed. Findings Millets protein isolates were in vitro enzymatically hydrolyzed using pepsin and pancreatin. Essential amino acids such as leucine and threonine content were increased and found to be higher in PM protein hydrolysate (PMPH) (128.04 and 33.19 mg/g, respectively). GSM protein hydrolysate possessed significantly higher surface hydrophobicity (708.11), disulfide bond content (23.11 μM/g), and water absorption capacity (90.5 ml/g). Oil absorption capacity was decreased after hydrolysis. PMPH exhibited better gelation property (7%). FM protein hydrolysate possessed highest emulsification ability (93.49 m2/g). All hydrolysates showed significantly higher solubility at pH 2–10. Principal component analysis bi‐plot also revealed the variability in different physicochemical and functional properties due to enzymatic hydrolysis. Conclusions These results proposed that millet protein hydrolysates possess better physicochemical and functional properties compared to conventional protein isolates and may be used as a functional and nutraceutical ingredient. Significance and novelty Millets protein hydrolysates were successfully prepared by in vitro enzymatic hydrolysis with improved physicochemical and functional properties.

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Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

Cited by 79 publications

References 45 publications

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

Advances on Food-Derived Peptidic Antioxidants—A Review

Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

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