Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

Chalamaiah, Meram; Kumar, B. Dinesh; Hemalatha, R.; Jyothirmayi, T.

doi:10.1016/j.foodchem.2012.06.100

Cited by 714 publications

(524 citation statements)

References 130 publications

Supporting

Mentioning

447

Contrasting

Unclassified

Order By: Relevance

“…From this result, hydrolysis time became the determining factor of hydrolysis process and influenced the work of enzymes to react with the substrate. As stated earlier by Chalamaiah et al, (2012) that fish protein hydrolysates were breakdown products of enzymatic conversion of fish proteins into smaller peptides, which normally contain 2-20 amino acids. Enzymes require longer time to react with protein and work to hydrolyze protein into amino acids.…”

Section: Protein Contentmentioning

confidence: 86%

“…This product could play an important role in reducing protein deficiency in many parts of the world where large numbers of the population suffer from malnutrition. Chalamaiah et al (2012) stated that fish protein hydrolysates were breakdown products of enzymatic conversion of fish proteins into smaller peptides, which normally contain 2-20 amino acids.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of Enzymatic Hydrolysis of Fish Protein Hydrolysate (Fph) Processing From Waste of Catfish Fillet Production

Utomo¹,

Suryanigrum²,

Harianto

2014

Squalen Bull. Marine Fisheries Postharvest Biotech.

View full text Add to dashboard Cite

An experiment to determine the optimum condition of fish protein hydrolysate (FPH) processing has been conducted to produce FPH with high protein content. The raw material was catfish (Pangasius sp.) waste from catfish fillet production. Fat content, sensory (color, odor and flavor), total number of bacteria (TPC) and E. coli were analyzed as supporting parameters. The experiment was initiated with preliminary experiment to determine the optimum temperature (temp variation: 50 o C, 55 o C, 60 o C, and 65 o C) and concentration of commercial papain enzyme (conc variation: 4%, 6%, and 8%) in FPH hydrolysis, while the main experiment was to determine the optimum time of hydrolysis (time variation: 6, 12, 24, 36, and 48 hours), and pH (pH variation: 5 and 7). Results showed that the optimum temperature in preliminary experiment was 60 o C and optimum concentration of enzyme was 4%, whereas the main experiment resulted the optimum hydrolysis time of 48 hours and optimum pH of 5. This condition produced FPH with protein content of 1.21% wet weight basis (wb) or 39.03% dry weight basis (db) and fat content of 0.16% wb (5.16% db). The sensory analysis of the end product revealed that from max score of 5, the scores of color, odor and flavor of the FPH were 3.50, 2.17 and 2.29, respectively. The product had TPC of 1.1x 10 7 CFU/g with no E. coli infection. Keywords: Fish Protein Hydrolysate (FPH), pangasius waste, papain, hydrolysis ABSTRAKPenelitian untuk mencari kondisi optimum pembuatan hidrolisat protein ikan (HPI) telah dilakukan untuk mendapatkan HPI dengan kandungan protein tinggi. Bahan baku yang digunakan adalah limbah ikan patin (Pangasius sp.) dari pengolahan filet ikan patin. Kadar lemak, sensori (warna, bau dan rasa), angka lempeng total (ALT) dan E. coli dianalisa sebagai parameter pendukung. Percobaan didahului dengan percobaan pendahuluan untuk menentukan suhu optimum hidrolisis FPH (variasi suhu: 50 o C, 55 o C, 60 o C, 65 o C) dan konsentrasi ensim papain (variasi konsentrasi: 4%, 6%, 8%), sedangkan percobaan utama bertujuan untuk menentukan waktu optimum hidrolisis (variasi waktu: 6, 12, 24, 36, dan 48 jam), dan pH (variasi pH: 5 dan 7). Hasil menunjukkan bahwa suhu optimum hidrolisis pada percobaan pendahuluan adalah 60 o C dan konsentrasi ensim optimum adalah 4%. Percobaan utama menghasilkan waktu hidrolisis optimum 48 jam dan pH optimum 5. Kondisi ini menghasilkan FPH dengan kandungan protein 1,21% berat basah (bb) atau 39,03% berat kering (bk) dan kandungan lemak 0,16% bb (5,16% bk). Nilai organoleptik FPH yang dihasilkan yaitu warna, bau dan rasa masing-masing adalah 3,50; 2,17; dan 2,29 (dari nilai tertinggi 5) dengan kandungan ALT 1,1 x 10 7 CFU/g dan sama sekali tidak mengandung bakteri E. coli.

show abstract

Section: Protein Contentmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Optimization of Enzymatic Hydrolysis of Fish Protein Hydrolysate (Fph) Processing From Waste of Catfish Fillet Production

Utomo¹,

Suryanigrum²,

Harianto

2014

Squalen Bull. Marine Fisheries Postharvest Biotech.

View full text Add to dashboard Cite

show abstract

“…Hydrolysis may be used to improve or modify the physicochemical, functional, and/or sensory properties of native proteins without losing nutritional value (Kristinsson and Rasco, 2000). Protein hydrolysates from waste fish products have been produced worldwide (Chalamaiah et al, 2012). These include Pacific whiting solid wastes (Benjakul and Morrissey, 1997), and Atlantic salmon (Kristinsson and Rasco, 2000) and tuna livers (Ahn et al, 2010).…”

Section: Preparation Of Hydrolysatementioning

confidence: 99%

“…Fish protein hydrolysates have attracted much recent attention from food biotechnologists because of the availability of large quantities of raw material with high protein content, good amino acid balance and bioactive peptides (antioxidant, antihypertensive, immunomodulatory and antimicrobial peptides) (Chalamaiah et al, 2012). Degree of hydrolysis is the…”

Section: Degree Of Hydrolysismentioning

confidence: 99%

Nutritional Value and Bioactive Properties of Enzymatic Hydrolysates prepared from the Livers of Oncorhynchus keta and Oncorhynchus gorbuscha (Pacific Salmon)

Yoon¹,

Караулова²,

Shulgina³

et al. 2015

Fisheries and aquatic sciences

View full text Add to dashboard Cite

Calculated chemical scores (computed in relation to the FAO/WHO reference protein) for salmon liver protein hydrolysates indicated that all amino acids (other than methionine and threonine) were present in adequate or excess quantities; thus, the raw liver material is a good source of essential amino acids. The hydrophobic amino acids contents in hydrolysates prepared from Oncorhynchus keta and O. gorbuscha were 38.4 and 39.1%, respectively. The proportion of released peptides exceeding 500 kDa was reduced when hydrolysates were treated with the commercial enzyme Alcalase, although proportions in the following MW ranges were elevated: 100-500 kDa and <50 kDa. The optimal conditions for enzymatic hydrolysis were as follows: pH 7.0, 50°C, and a reaction time of 1 h. Of the different proteases tested, Alcalase was the most efficient for production of salmon liver hydrolysate with the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity. The hydrolysates prepared from salmon liver had a balanced amino acid composition. The liver protein hydrolysates contained low molecular weight peptides, some of which may be bio-active; this bio-active potential should be investigated. Inhibition of the DPPH radical increased with increased degree of hydrolysis (DH), regardless of protease type. DPPH radical scavenging abilities, antithrombotic effects and α-glucosidase enzyme inhibition effects of O. keta liver hydrolysate increased in a dose-dependent manner. Thus, salmon liver hydrolysate may be useful in functional food applications and as a source of novel products.

show abstract

“…In marine protein hydrolyzates solution, there is not only possible contamination by heavy metal ions (Hosseini et al 2013;Maulvault et al 2013;Squadrone et al 2013;Zeng et al 2013), but also by high concentrations of amino acids (Chalamaiah et al 2012) and sodium chloride (Kim et al 2003). During the adsorption process, the competitive adsorption between heavy metal ions, sodium chloride , and amino acids can affect adsorption efficiency.…”

Section: Introductionmentioning

confidence: 99%

Adsorption of Pb(II) from Solution using Peanut Shell as Biosorbent in the Presence of Amino Acid and Sodium Chloride

Ouyang¹,

Liu²,

Wen³

2014

BioResources

View full text Add to dashboard Cite

Currently, marine protein byproducts are mainly hydrolyzed and prepared for applications that depend on their physiological activity. Such uses require strict removal of heavy metal ions from the material. In this work, a green approach was proposed using peanut shells as adsorbent to remove Pb(II) from solutions containing amino acid and sodium chloride. The effects of amino acids and sodium chloride on the removal of Pb(II), as well as the influence of liquid to solid ratio, pH, temperature, and contact time on the adsorption, were studied. The results showed that the content of sodium chloride and amino acid could significantly decrease the adsorption efficiency for Pb(II). The experimental data could be described with the Langmuir adsorption isotherm model and pseudo-second order kinetic model. The adsorption capacity of the sorbent for Pb(II) was calculated from the Langmuir isotherm model and found to be 7.1 mg g -1 at pH 4.

show abstract

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

Cited by 714 publications

References 130 publications

Optimization of Enzymatic Hydrolysis of Fish Protein Hydrolysate (Fph) Processing From Waste of Catfish Fillet Production

Optimization of Enzymatic Hydrolysis of Fish Protein Hydrolysate (Fph) Processing From Waste of Catfish Fillet Production

Nutritional Value and Bioactive Properties of Enzymatic Hydrolysates prepared from the Livers of Oncorhynchus keta and Oncorhynchus gorbuscha (Pacific Salmon)

Adsorption of Pb(II) from Solution using Peanut Shell as Biosorbent in the Presence of Amino Acid and Sodium Chloride

Contact Info

Product

Resources

About