Kinetic characterization of Channa striatus muscle sarcoplasmic and myofibrillar protein hydrolysates

Ghassem, Masomeh; Fern, See Siau; Said, Mamot; Ali, Zuraidah; Ibrahim, Saadiah; Babji, Abdul Salam

doi:10.1007/s13197-011-0526-6

Cited by 30 publications

(26 citation statements)

References 27 publications

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“…In fish protein hydrolysates, the amino acids found in greater quantities are aspartic acid and glutamic acid (Klompong et al, 2009, Yin et al, 2010, Ghassem et al, 2014, Hou, Li, & Zhao, 2011. Lysine and leucine were the most abundant EAA in acid, biological and enzymatic silages, prepared with tilapia residues, presenting respective values of 3.33, 2.41 and 3.22% for lysine and of 3.50, 2.41 and 3.31% for leucine (Borghesi, Arruda, & Oetterer, 2007).…”

Section: Resultsmentioning

confidence: 99%

<b>Formulation of fish waste meal for human nutrition

et al. 2017

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ABSTRACT. This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg ). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron.Keywords: waste reuse, Nile tilapia, salmon, tuna, sardine.Elaboração de farinhas de resíduos do beneficiamento de peixes para alimentação humana RESUMO. Este estudo objetivou elaborar e caracterizar farinhas de resíduos do beneficiamento da tilápia, atum, salmão e sardinha para consumo humano. Carcaças de tilápia e salmão, troncos de atum sem nadadeiras e caudas de sardinha foram cozidas, prensadas, moídas e desidratadas, resultando nas farinhas. Maior proteína (83,28%) e menor matéria mineral (5,31%) foram observados na farinha de atum. Farinha de salmão apresentou maior teor de lipídeos (18,81%) e a de sardinha, menor teor (3,98%). Farinha de tilápia apresentou maior matéria mineral (37,66%), cálcio (9,37%) e fósforo (6,08%). Observou-se maior teor de ferro nas farinhas de sardinha e atum (121,95 e 106,38 mg kg ). No perfil de aminoácidos, o ácido glutâmico apareceu em maior proporção em todas as farinhas, seguido pela lisina, leucina, glicina e ácido aspártico. Todas as farinhas apresentaram alto valor biológico e nutricional, sendo boa fonte de cálcio, fósforo e ferro.Palavras-chave: aproveitamento de resíduos, tilápia-do-Nilo, salmão, atum, sardinha.

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Section: Resultsmentioning

confidence: 99%

<b>Formulation of fish waste meal for human nutrition

et al. 2017

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“…1). The difference observed in DH between skin and bone gelatin hydrolysates could be attributed to the different availability of susceptible bonds and enzyme affinity towards different substrates, possibly due to differences in the size and structure of the protein chains that compose the parent gelatins (Ghassem et al 2011a;Giménez et al 2009). Enzymatic hydrolysis was performed in order to achieve the desired degree of hydrolysis to obtain biologically active peptides.…”

Section: Resultsmentioning

confidence: 99%

“…SDS-PAGE analysis The skin and bone extracted gelatins and their hydrolysates were prepared for sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE) analysis according to the method described by Ghassem et al (2011a) with some modification. Samples were mixed with 20 mL treatment buffer (125 mM Tris, 2 % SDS, 10 % glycerol) and heated in a 50°C water bath for 20 min and then centrifuged at 1000×g for 30 min at 4°C.…”

Section: Methodsmentioning

confidence: 99%

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

et al. 2012

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Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cutoff (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F 3 permeates (MWCO< 1 kDa) of skin (IC 50 03.2 μg/ml) and bone (IC 50 01.3 μg/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F 3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.

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“…con Alcalasa 2,4L. gráfico observado en la figura 4, son indicios de que existe baja afinidad de la enzima por el sustrato (Ghassem et al, 2014), posiblemente porque exista algún tipo de efecto negativo del sustrato sobre la actividad de la enzima, que ya ha sido documentado para otros sustratos con esta misma enzima (Figueroa et al, 2016).…”

Section: Predunclassified

Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de Vísceras de Tilapia Roja (Oreochromis spp.)

2016

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ResumenSe prepararon hidrolizados de proteína a partir de vísceras de Tilapia roja (Oreochromis spp.), una importante especie de pescado de gran producción en Colombia. En la hidrólisis se evaluaron tres enzimas diferentes (Alcalase, Neutrase y Flavourzyme) para establecer con cuál de ellas se obtendría el mayor grado de hidrólisis (GH). Se utilizó el método del pH-stat y en cada enzima se aplicó un diseño factorial 2 2 para evaluar el efecto de la temperatura y el pH, sobre el GH. Se alcanzaron valores máximos de GH de 10.9%. para Alcalasa, y 3.9% para Neutrasa y Flavourzyme. Posteriormente se realizó un análisis de superficie de respuesta 3 2 para la hidrolisis con Alcalase. Los resultados mostraron que el GH fue maximizado bajo las siguientes condiciones: pH= 9.5 y T=53.45ºC manteniendo constante la concentración inicial de sustrato, concentración de enzima y tiempo de reacción. Finalmente se evaluó el efecto del sustrato variando la concentración de proteína entre 12.5 g/L, 21.25 g/L, 29.5 g/L y 37.5 g/L y determinando las constantes cinéticas de Michaelis-Menten. Palabras clave: vísceras de tilapia; hidrolizados de proteína de pescado; grado de hidrolisis; diseño factorial Effect of Temperature, pH, Substrate Concentration and type of Enzyme on the Enzymatic Hydrolysis of Viscera of Red Tilapia (Oreochromis spp.) AbstractProtein hydrolysates were prepared from viscera of red tilapia (Oreochromis spp.), an important fish species of great production in Colombia. Hydrolysis with three different enzymes (Alcalase, Flavourzyme and Neutrase) were evaluated to establish which of them deliver the highest degree of hydrolysis (DH) using the pH-stat method. On each enzyme a 2 2 factorial design was applied to evaluate the effect of temperature and pH on the DH. Maximum DH values of 10.9% for Alcalase and 3.9% for Flavourzyme and Neutrase were obtained. Subsequently, a response surface 3 2 analysis for the hydrolysis with Alcalase was performed. The results showed that the DH is maximized when working at pH= 9.5 and T= 53.45°C keeping constant the initial substrate concentration, enzyme concentration and reaction time. Finally the effect of substrate was evaluated varying protein concentration between 12.5 g/L, 21.25 g/L, 29.5 g/L and 37.5 g/L. Furthermore, the kinetic constants of Michaelis-Menten were evaluated.

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Kinetic characterization of Channa striatus muscle sarcoplasmic and myofibrillar protein hydrolysates

Cited by 30 publications

References 27 publications

<b>Formulation of fish waste meal for human nutrition

<b>Formulation of fish waste meal for human nutrition

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de Vísceras de Tilapia Roja (Oreochromis spp.)

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