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

Awuor, Ogonda Lydia; Kirwa, Muge Edward; Betty, Mbatia; Jackim, Mulaa Francis

doi:10.4172/2469-9764.1000122

Cited by 24 publications

(14 citation statements)

References 24 publications

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“…In a previous research concerning the influence of enzyme concentration, time, temperature, and pH on DH of tuna fish viscera, it was shown that increasing Alcalase concentration from 1.0% to 1.5 %, temperature from Enzymatic hydrolysis has been used for proteins from various food sources to achieve the desired bioactivity and functional properties. Several reports have focused on producing bioactive peptides from fish proteins (Awuor et al 2017;Cheung et al 2012;Šližytė et al 2009).…”

Section: Discussionmentioning

confidence: 99%

Optimization of Enzymatic Hydrolysis Conditions of Caspian kutum (Rutilus frisii kutum)ˮ By-product for Production of Bioactive Peptides with Antioxidative Properties

Khesal

Sharifan

Hoseini

et al. 2019

Int J Pept Res Ther

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The enzymatic hydrolysis was performed by Alcalase to recover the fish protein hydrolysate from Caspian kutum by-product (CB). The degree of hydrolysis (DH) was applied for monitoring the hydrolysis reaction of CB. The response surface methodology (RSM) was applied based on a D-optimal design to perform the optimization process for obtaining the high yield of CB protein hydrolysate. The effect of four independent variables including pH (7.5-8.5), temperature (45-55 °C), time (1-3 h), and enzyme concentration (0.5-1.5% w/w) on DH was studied. The results indicated that the predicted and actual values of the optimum condition had no significant difference. The optimum enzymatic hydrolysis conditions were achieved at pH 8.5, temperature of 55 °C, enzyme concentration of 1.5% w/w, and time of 3 2 h, which resulted in the maximum value of DH (19.08%). Antioxidant assays including DPPH scavenging and metal chelating activities showed that Caspian kutum protein hydrolysates (CKPH) had antioxidant properties.

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Section: Discussionmentioning

confidence: 99%

Optimization of Enzymatic Hydrolysis Conditions of Caspian kutum (Rutilus frisii kutum)ˮ By-product for Production of Bioactive Peptides with Antioxidative Properties

Khesal

Sharifan

Hoseini

et al. 2019

Int J Pept Res Ther

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“…Rendemen hidrolisat miofibril belut lebih tinggi dibandingkan dengan hidrolisat dari daging merah tuna yaitu 1,21 g (Parvathy et al, 2018) namun lebih rendah dibandingkan dengan hidrolisat sarden mencapai 7,01 g (Jeevitha et al, 2014). Menurut Awuor et al (2017), perbedaan rendemen hidrolisat dapat dipengaruhi oleh tipe enzim dan substrat, kondisi hidrolisis (pH, suhu, lama hidrolisis, rasio substrat/enzim), dan rasio pelarut.…”

Section: Rendemen Hidrolisatunclassified

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN MIOFIBRIL BELUT (Synbranchus bengalensis) YANG DIHIDROLISIS DENGAN ENZIM PAPAIN

2019

j.tek.ind.pert.

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Protein hydrolysates contain bioactive peptides which have several function in order to maintain health and reduce the risk of disease. One of the functions of bioactive peptides is as an antioxidant. This study aims to characterize eel myofibril (Synbranchus bengalensis), determine the effect of papain enzyme ratio and hydrolysis time on eel myofibril protein hydrolysates, determine the antioxidant activity of eel myofibril hydrolysates by using DPPH and reducing power assay, and characterize the hydrolysate of myofibril proteins which have the best antioxidant activity. The results showed that eel myofibril protein contained moisture, fat, protein and ash of 85.91, 0.15, 0.14 and 12.78% respectively and contained the highest glutamic acid and lysine. Hydrolysates of eel myofibril proteins treated using various enzyme ratio and hydrolysis time had hydrolysates yields ranging from 3.53-9.68%, the value of hydrolysis degrees 5. mg/mL for DPPH assay and absorbance 0.125 -0.190 at a concentration of 5 mg/mL for reducing power assay. Hydrolysis eel myofibril protein using ratio papain 0.20:100 for 2 hours produced the highest antioxidant activities measuring by DPPH scavenging and reducing power iron. The hydrolysate had molecular weight approximately 19.51 kDa. Glutamic acid and lysine became the dominant amino acids of the hydrolysate.

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“…To obtain highly functional BAPs, it is necessary to optimize the hydrolyzation process [10]. The use of different types of proteases, substrates (different fish species/flesh/frame/viscera) and several other variables such as pH, time and temperature has been extensively investigated [11].…”

Section: Introductionmentioning

confidence: 99%

Biofunctionality of Enzymatically Derived Peptides from Codfish (Gadus morhua) Frame: Bulk in vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

Jafarpour¹,

Gregersen²,

Gomes³

et al. 2020

Preprint

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Protein hydrolysates show great promise as bioactive food and feed ingredient and for valorization of side-streams from e.g. the fish processing industry. This study characterizes bulk emulsifying, foaming, and in vitro antioxidative properties of hydrolysates derived from cod frame by application of Alcalase and Neutrase, individually and sequentially as well as the influence of heat-treatment prior to hydrolysis. We present a novel approach that utilizes proteomics data for calculation of weighted mean peptide properties (length, molecular weight, and charge) and peptide-level abundance estimation. Using subsequent bioinformatic prediction of biofunctional properties to describe observed bulk properties, we are able to provide an in-depth hydrolysate characterization not previously seen. All hydrolysates displayed comparable or higher emulsifying activity and stability than sodium caseinate. Heat-treatment significantly increased stability but showed a negative effect on the activity and degree of hydrolysis. Combining peptide abundance with predicted emulsifying activity, we were able to identify several peptides that are likely linked to the observed differences in bulk emulsifying properties. In general, decreased hydrolysis resulted in significantly higher chelating activity, while the opposite was observed for radical scavenging activity. The study highlights the prospects of applying proteomics and bioinformatics for hydrolysate characterization and in food protein science.

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

Cited by 24 publications

References 24 publications

Optimization of Enzymatic Hydrolysis Conditions of Caspian kutum (Rutilus frisii kutum)ˮ By-product for Production of Bioactive Peptides with Antioxidative Properties

Optimization of Enzymatic Hydrolysis Conditions of Caspian kutum (Rutilus frisii kutum)ˮ By-product for Production of Bioactive Peptides with Antioxidative Properties

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN MIOFIBRIL BELUT (Synbranchus bengalensis) YANG DIHIDROLISIS DENGAN ENZIM PAPAIN

Biofunctionality of Enzymatically Derived Peptides from Codfish (Gadus morhua) Frame: Bulk in vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

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