Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production

Abstract

A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9±0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P≤ 0.05), but had a lower foaming capacity (P≤0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P≤0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required.

Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss)

“…EAI values obtained in this study were higher than the value of Chalamaiah et al (2010Chalamaiah et al ( , 2015a for hydrolysate of Cirrhinus mrigala and carp roe. A higher EAI indicates higher emulsion turbidity, thus representing a higher interfacial area in the o/w emulsion (Mazorra-Manzano et al, 2012). At a concentration of 0.5 mg mL À1 , both hydrolysates showed high ESI than other concentrations (313.75 min for pepsin and 235.97 min for Alcalase).…”

Avaliação De Alterações De Linha De Costa a Partir Da Ferramenta De Imagens Históricas Do Google Earth: O Caso Da Praia De Itacuruçá (Mangaratiba (Rj) – Brasil)

“…La composición proximal de los hidrolizados proteicos de pescado (tabla 1) es importante en la perspectiva de la nutrición y salud del ser humano. Varios trabajos de investigación informaron que el contenido de proteína de los hidrolizados de proteína de pescado variaba entre 60% y 90% de la composición total (DONG et al, 2005;KHANTAPHANT;GHOMI, 2011;MAZORRA-MANZANO et al, 2012;OVISSIPOUR et al, 2009;PACHECO-AGUILAR;SOUISSI et al, 2007;THIANSILAKUL;SHAHIDI, 2007). Estos valores concuerdan con los hallados en los hidrolizados elaborados en este trabajo, donde se observó un contenido proteico de alrededor del 80% (Tabla 1).…”

Functional peptides from yellowfin tuna (Thunnus albacares): Characterisation and storage stability assessment

“…Previous studies also demonstrated that protein hydrolysates from various seafood sources contain moisture below 10% (Chalamaiah et al, 2010;Foh et al, 2011;Parvathy et al, 2016) which facilitates better handling as well as storage stability. The ash content of the protein hydrolysate was 2.42±0.08% indicating a lower value in comparison to the range viz., 0.45 to 27% previously reported (Yin et al, 2010;Mazorra-Manzano et al, 2012).…”