Functional properties of rainbow trout (Oncorhynchus mykiss) viscera protein hydrolysates

Vásquez, Priscilla; Sepúlveda, Cindy T.; Montoya, José Edgar Zapata

doi:10.1016/j.bcab.2021.102268

Cited by 10 publications

(4 citation statements)

References 47 publications

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“…When the purpose of the hydrolysis is to obtain hydrolysates with specific biological or technological functionalities, the inactivation of the endogenous enzymes ensures the standardization and reproducibility of the process, as the activity of the endogenous enzymes is affected by the seasonality or the fish species [ 29 ]. In order to avoid that the endogenous enzymes interfere with the commercial ones, a previous deactivation step is usually included when the raw material includes fish viscera [ 11 , 28 , 29 , 32 ]. However, when the purpose is to produce the maximum yield in FAA, it can be expected that the endogenous enzymes could contribute to the hydrolysis or, at least, that omitting the inactivation step could help reducing the energy costs.…”

Section: Resultsmentioning

confidence: 99%

Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera

Domínguez,

Iñarra,

Labidi

et al. 2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera

Domínguez,

Iñarra,

Labidi

et al. 2024

Heliyon

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“…The solubility of the proteins in the hydrolysates was determined according to the method described by Vásquez [36] with slight modifications. The hydrolysates were dissolved in distilled water at a concentration of 1% w/v, and the pH of the mixture was adjusted to 2.0, 4.0, 6.0, 8.0, and 10.0 using either 1 mol/L NaOH or 1 mol/L HCl.…”

Section: Solubilitymentioning

confidence: 99%

The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

et al. 2023

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The study aimed to investigate the effects of alcalase, papain, flavourzyme, and neutrase on the structural characteristics and bioactivity stability of Cucumaria frondosa intestines and ovum hydrolysates (CFHs). The findings revealed that flavourzyme exhibited the highest hydrolysis rate (51.88% ± 1.87%). At pH 2.0, the solubility of hydrolysate was the lowest across all treatments, while the solubility at other pH levels was over 60%. The primary structures of hydrolysates of different proteases were similar, whereas the surface hydrophobicity of hydrolysates was influenced by the types of proteases used. The hydrolysates produced by different proteases were also analyzed for their absorption peaks and antioxidant activity. The hydrolysates of flavourzyme had β-fold absorption peaks (1637 cm−1), while the neutrase and papain hydrolysates had N-H bending vibrations. The tertiary structure of CFHs was unfolded by different proteases, exposing the aromatic amino acids and red-shifting of the λ-peak of the hydrolysate. The alcalase hydrolysates showed better antioxidant activity in vitro and better surface hydrophobicity than the other hydrolysates. The flavourzyme hydrolysates displayed excellent antioxidant stability and pancreatic lipase inhibitory activity during gastrointestinal digestion, indicating their potential use as antioxidants in the food and pharmaceutical industries.

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“…Fish protein hydrolysates are a source of bioactive compounds and have shown antioxidant activity (Bougatef et al, 2010(Bougatef et al, , 2016Jang et al, 2016;Je et al, 2015), antihypertensive activity (Aissaoui et al, 2017;Borges-Contreras et al, 2019;Korczek et al, 2018), and antiproliferative activity (Alemán et al, 2011;Gómez et al, 2019;Hsu et al, 2011). The enzymatic hydrolysis of fish proteins has also shown relevance in the food industry because it promotes functional properties such as emulsifying capacity, solubility, water and oil holding capacity, and foaming capacity compared to non-hydrolyzed protein (Alahmad et al, 2022;Vásquez et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera

2023

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Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapia hydrolysate was determined in the wet hydrolysate. Also, a central composite design was used to study the effect of the drying conditions on moisture, drying ratio, productivity, drying rate, and antioxidant activity in the tilapia hydrolysate. The results showed that the hydrolysate has high activity at acidic and neutral pH; but at pH 10, the activity decreases significantly. In the spray-drying process, the antioxidant activity was higher at 115 °C. Moreover, inlet air temperature and feed flow had a statistically significant effect (p < 0.05) on response variables. High inlet air temperature and fast feed flow decrease the moisture of the powder hydrolysate and increase the drying rate and antioxidant activity. Scanning electron microscopy showed liquid bridges between particles with irregular concavities or pores on the surface and the presence of particle agglomerations due to the hygroscopicity of the hydrolysate.

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Functional properties of rainbow trout (Oncorhynchus mykiss) viscera protein hydrolysates

Cited by 10 publications

References 47 publications

Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera

Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera

The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera

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