Enzymatic oil extraction and positional analysis of ω-3 fatty acids in Nile perch and salmon heads

Mbatia, Betty; Adlercreutz, Dietlind; Adlercreutz, Patrick; Mahadhy, Ally; Mulaa, Francis; Mattìasson, Bo

doi:10.1016/j.procbio.2010.02.010

Cited by 67 publications

(67 citation statements)

References 20 publications

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“…A decrease or increase in solvent ratio above the optimum reduces the yield (%NR). Similar results have been obtained for lipase where increasing solvent ratio resulted in decreased product yields [27].…”

Section: Optimization For Solvent Ratiosupporting

confidence: 81%

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Awuor¹,

Kirwa²,

Betty³

et al. 2017

Ind Chem

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Enzymatic conditions; stirring speed, pH, temperature, enzyme substrate (ES) ratio, solvent ratio, reaction time; for Dagaa (Rastrineobola argentea) hydrolysis by Alcalase 2.4L® were optimized. This was done to guarantee maximum enzyme activity, minimized losses and subsequent maximized product yield.This study showed optimized hydrolysis conditions to be fixed at minimum stirring speed (overhead stirrer, Stuart, UK), pH 7, 56°C, ES ratio of 2% (v/w) and solvent ratio of 0.5% (v/w) for 6 h. At these combined optimal conditions, Alcalase 2.4L®Dagaa (Rastrineobola argentea) hydrolysis resulted in 71% protein recovery with 83% degree of hydrolysis.These findings substantiated the use of Dagaa which proved to be a relatively good substrate for protein hydrolysate production.

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Section: Optimization For Solvent Ratiosupporting

confidence: 81%

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Awuor¹,

Kirwa²,

Betty³

et al. 2017

Ind Chem

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“…During the enzymatic extraction of oil with commercially available proteases, the type of enzyme, enzyme concentration and reaction time play important roles in the quality and recovery of oil from the fish [12,18,19]. In this study, the fish oil was extracted from mackerel whole fish (WF), head (H), frame (F) and fin, tail, skin and guts (FTSG), using different concentrations of alcalase enzyme (0.5, 1 and 2%) at 55°C and different reaction times (1, 2, 3 and 4 h).…”

Section: Discussionmentioning

confidence: 99%

“…Mbatia et al [18] stated that increasing enzyme concentration increases the rate of hydrolysis, but may not significantly increase the oil yield due to the limitation of substrate availability for the enzyme to bind. In this study, the highest oil yield was obtained with the 2% enzyme concentration.…”

Section: Enzyme Concentrationmentioning

confidence: 99%

“…In this study, the highest oil yield was obtained with the 2% enzyme concentration. Previous studies [7,12,13,18,22] used enzyme concentrations ranging between 0.05 and 2%, and indicated that increasing the enzyme concentration more than 1% was insignificant for the oil yield, and therefore, the enzyme concentration should not be higher than 2%.…”

Section: Enzyme Concentrationmentioning

confidence: 99%

“…Mbatia et al [18] oil from nile perch and salmon heads at 55°C, and obtained a maximum oil yield of 11.6 g/100 g and 15.7 g/100 g with bromelain and protex, respectively. The oil recovered from the available total lipids in salmon heads using bromelain and protex were 65% and 88%, and from nile perch using bromelain and protex were 81% and 81%, respectively.…”

Section: Enzyme Concentrationmentioning

confidence: 99%

See 2 more Smart Citations

Extraction of Oil from Mackerel Fish Processing Waste using Alcalase Enzyme

2013

Enz Eng

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Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Razavizadeh

Farmani

Motamedzadegan

2022

J Americ Oil Chem Soc

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Enzyme‐assisted extraction (EAE) of oils/fats involves the disruption of the cell wall of source material using enzymes to facilitate the release of oil. When proteases are used as the enzyme, EAE ends in the extracted oil as well as the protein hydrolysates. Herein, the EAE (using a commercial protease, Alcalase) was exploited to obtain fat and protein hydrolysates from chicken skin. Degree of hydrolysis (DH, the percentage ratio of cleaved peptide bonds), which showed a logarithmic correlation with the reaction time, was found to affect the properties of the products. As the DH increased, the peptide chain length of protein hydrolysates decreased which was confirmed by SDS‐PAGE analysis. With the increase of DH, the emulsifying activity index, foaming capacity, and oil holding capacity of the hydrolysates decreased but the solubility and emulsion stability index increased (p < 0.05). The DPPH free radical scavenging activity of the hydrolysates increased with the DH up to DH = 39.62% but decreased thereafter (p < 0.05). EAE resulted in a rise in fat yield and the fat contained a higher amount of unsaponifiables and lower free fatty acids (FFA) content, as compared to the control treatment (No enzyme, 80°C, 2 h, p < 0.05). DH affected the fat yield and the unsaponifiables content of the fat, positively (p < 0.05). However, it did not affect the fat FFA content and iodine value (p > 0.05). Results obtained here showed DH can be used as an effective measure for controlling the physicochemical and functional properties of chicken skin protein hydrolysates and fat in the EAE process.

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Enzymatic oil extraction and positional analysis of ω-3 fatty acids in Nile perch and salmon heads

Cited by 67 publications

References 20 publications

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Optimization of Alcalase hydrolysis conditions for production of Dagaa (Rastrineobola argentea) Protein hydrolysate with antioxidative properties

Extraction of Oil from Mackerel Fish Processing Waste using Alcalase Enzyme

Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

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