Fish protein hydrolysates

Benjakul, Soottawat; Yarnpakdee, Suthasinee; Senphan, Theeraphol; Halldorsdottir, Sigrun M.; Kristinsson, Hörður G.

doi:10.1002/9781118855102.ch9

Cited by 42 publications

(20 citation statements)

References 206 publications

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“…Different proteinaceous raw materials, when hydrolysed, are known to yield hydrolysates with different bioactive and nutritional values [2]. The antioxidant properties of protein hydrolysates derived from numerous bony marine fishes have been reported [2,3].…”

Section: Discussionmentioning

confidence: 99%

“…The antioxidant properties of protein hydrolysates derived from numerous bony marine fishes have been reported [2,3]. However, studies on the antioxidant potential of protein hydrolysates prepared from edible, cartilaginous marine fishes are uncommon.…”

Section: Discussionmentioning

confidence: 99%

“…In recent years, the antioxidant potential of protein hydrolysates derived from edible fishes and other animal sources has generated great interests among researchers [1][2][3]. Proteases of plant, animal and microbial origins, such as papain, trypsin, chymotrypsin, neutrase, and alcalase, have been used in the production of antioxidative fish protein hydrolysates (FPH) [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…Proteases of plant, animal and microbial origins, such as papain, trypsin, chymotrypsin, neutrase, and alcalase, have been used in the production of antioxidative fish protein hydrolysates (FPH) [2,3]. The antioxidant capacity of FPH has been demonstrated through free radical scavenging, metal chelating, lipid peroxidation inhibition and other antioxidant assays [3].…”

Section: Introductionmentioning

confidence: 99%

“…The antioxidant capacity of FPH has been demonstrated through free radical scavenging, metal chelating, lipid peroxidation inhibition and other antioxidant assays [3]. The potential applications of FPH, including their use as antioxidants to extend the shelf-life of meat products as well as their health-promoting and disease-preventive effects, have been discussed in recent reviews [2,3]. To date, most studies have focused on edible, bony marine fishes, such as salmon and tuna.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Anti-oxidative, metal chelating and radical scavenging effects of protein hydrolysates from blue-spotted stingray

Chai¹,

Tong²,

Law³

et al. 2015

Trop. J. Pharm Res

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Anti-oxidative, metal chelating and radical scavenging effects of protein hydrolysates from blue-spotted stingray

Chai¹,

Tong²,

Law³

et al. 2015

Trop. J. Pharm Res

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Characteristics and molecular properties of crude hemeproteins extracted from Asian seabass gills using an ultrasound‐assisted process

Patil,

Nilsuwan,

Buamard

et al. 2023

J Sci Food Agric

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BACKGROUNDThe development of a safe and effective iron supplement is important for the treatment of iron‐deficient anemia. Therefore, the crude hemeprotein extract (CHPE) from Asian seabass gills were extracted without (CON) and with ultrasound (US)‐assisted process, followed by freeze‐drying. The resulting freeze‐dried crude hemeprotein extract (FDCHPE) powders were determined for trace mineral content, color, secondary structure, protein pattern, size distribution, volatile compounds, and amino acid composition.RESULTSThe extraction yields of CON‐FDCHPE and US‐FDCHPE were 6.76 % and 13.65 %, respectively. Highest heme iron (0.485 mg/mL) and non‐heme iron (0.023 mg/mL) contents were found when US at 70 % amplitude for 10 min (US 70/10) was applied. Both CON‐FDCHPE and US‐FDCHPE had no heavy metals, but higher iron content (432.8 mg/kg) was found in US‐FDCHPE (p <0.05). Typical red color was observed in CON‐FDCHPE and US‐FDCHPE with a*‐values of 9.72 and 10.60, respectively. Ultrasonication affected protein structure, in which β‐sheet upsurged, whereas random coil, α‐helix, and β‐turn were reduced. Protein pattern confirmed that both samples had myoglobin as the major protein. US‐FDCHPE also showed a higher abundance of volatile compounds, especially propanal, hexanal, and heptanal, etc., compared to CON‐FDCHPE. Amino acid composition of US‐FDCHPE was comparable to FAO values.CONCLUSIONOverall, FDCHPE extracted using ultrasonication could be safe and effective for fortification in food products as an iron supplement to alleviate iron‐deficient anemia. Additionally, gills as leftovers could be better exploited rather than being disposed.This article is protected by copyright. All rights reserved.

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Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.)

Kamiński,

Szymczak,

Szymczak

2024

J Sci Food Agric

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BACKGROUNDDue to the climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low‐value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low‐value Baltic herring, poses a problem due to low muscle protease activity and changes in muscle tissue proteins.RESULTSFor the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two‐stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, optimum activity at pH 7.5‐8.8 or 60‐120 g·kg‐1 NaCl. At pH 4‐5, it still exhibited 24‐68% of proteolytic activity. CDPP was used for 4‐24 h brining of fresh and frozen‐thawed fillets or injection of fresh fillets before marinating. CDPP‐brining increased especially cathepsin D and carboxypeptidase‐A activities, while decreased cathepsin B and L activities in the marinades. CDPP‐brining mitigated the negative effect of freezing‐thawing on mass‐yield, proteases activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP‐injection proved to be the best method because it increased mass‐yield and ripeness of the marinated fillets to a greater extent than CDPP‐brining did. The marinades from the CDPP‐treated fillets had no bitter taste due to the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation.CONCLUSIONThe application of CDPP in marinating technology proved to be a viable approach to enable using low‐value herring in food production, shorten marinating time, and improve the ripeness and sensory quality of meat.This article is protected by copyright. All rights reserved.

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Fish protein hydrolysates

Cited by 42 publications

References 206 publications

Anti-oxidative, metal chelating and radical scavenging effects of protein hydrolysates from blue-spotted stingray

Anti-oxidative, metal chelating and radical scavenging effects of protein hydrolysates from blue-spotted stingray

Characteristics and molecular properties of crude hemeproteins extracted from Asian seabass gills using an ultrasound‐assisted process

Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.)

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