Solubilisation of proteins from rayfish residues by endogenous and commercial enzymes

Pastoriza, Laura; Sampedro, Gabriel; Cabo, Marta López; Herrera, Juan José Rodríguez; Bernárdez, Marta

doi:10.1002/jsfa.1617

Cited by 20 publications

(8 citation statements)

References 24 publications

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“…The DH values in the experiments varied from 14.74% to 17.87%. This result is in agreement with results reported by [11]. They showed 16-18% DH to be the optimum activity of endogenous enzymes, which is within the acceptable range (10-20%) quoted by [12] for Protamex®.…”

Section: Introductionsupporting

confidence: 93%

Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex ®: a response surface approach

Herpandi¹,

Ahmad²,

Nadiah³

et al. 2018

J. Fundam and Appl Sci.

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The goal of this study was to optimize enzymatic hydrolysis of the dark flesh of skipjack tuna (Katsuwonus pelamis). Protamex® was concentrations (1%, 1.5%, 2%, 2.5% 40 to 60 o C and times of 2 to 6 h. The experiment was performed following a five second-order central composite design w coefficients of determination for degree of hydrolysis (R2 = 0.9674) and free tryptophan content (R2 = 0.9426) indicate the suitability of the design for predicting the responses. The optimum hydrolytic conditions predicted by the response surface methodology were 3% Protamex® at pH 6.57 and 58 °C for 4 h. These conditions resulted in an experimental degree The goal of this study was to optimize enzymatic hydrolysis of the dark flesh of skipjack tuna (Katsuwonus pelamis). Protamex® was used as the hydrolytic enzyme at various centrations (1%, 1.5%, 2%, 2.5% and 3% w/w) at pHs from 6.5 to 8. Protamex® at pH 6.57 and 58 °C for 4 h. These conditions resulted in an experimental degree free tryptophan.

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Section: Introductionsupporting

confidence: 93%

Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex ®: a response surface approach

Herpandi¹,

Ahmad²,

Nadiah³

et al. 2018

J. Fundam and Appl Sci.

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“…Endogenous proteolytic enzymes are used to produce hydrolyzed products, specifically designed for sauces, silage (Kristinsson and Rasco 2000), and fish feed (Espe and others 1992). To demonstrate the action of these endogenous enzymes, Pastoriza and others (2004) compared the solubility improvement by using commercial enzymes (papain and pepsin) to that of enzymes from fish waste or underutilized species. The results showed that both ways could be considered as important alternatives for protein hydrolysis.…”

Section: Processing Methods For Protein Recovery From Fish By‐productsmentioning

confidence: 99%

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By‐Products: Use of Protein Glycation as an Alternative Method

Sanmartín¹,

Arboleya²,

Villamiel³

et al. 2009

Comp Rev Food Sci Food Safe

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The recovery of proteins from fish by-products for their utilization as food ingredients is becoming of increasing interest in the food industry as they may possess good functional and nutritional properties. This article reviews the main processing methods, such as enzymatic hydrolysis, pH shifting, membrane filtration, and some emerging technologies, used for the recovery of proteins from fish processing by-products. The impact of these methods on the yield and, especially, on the functionality of the recovered proteins is discussed in detail. Considering that there is a huge amount of fish by-products destined for nonfood use, one of the current challenges of the food industry is the development of technologies that allow the recovery of ingredients from the fish processing by-products with potential to provide new and natural sources of high-value functional ingredients for human consumption. In this sense, this review explores the potential use of the glycation reaction to increase the yield of proteins extracted from fish by-products, as well as the effect of this reaction on their functional and biological properties.

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“…However, up to 50% of the fish is commonly discarded when preparing seafood industrially (Gue´rard et al, 2005). Others claim that seafood processing discards and by-products make up around 75% of the total weight of the catch (Shahidi, 1994a;Pastoriza et al, 2004;Torres et al, 2007). When viscera are included, by-products represent up to twothirds of the weight of round cod (Mackie, 1974;Slizyte et al, 2005b;Falch et al, 2006).…”

Section: Amounts Of By-productsmentioning

confidence: 99%

“…, 2005). Others claim that seafood processing discards and by‐products make up around 75% of the total weight of the catch (Shahidi, 1994a; Pastoriza et al. , 2004; Torres et al.…”

Section: Amounts Of By‐productsmentioning

confidence: 99%

Possibilities for the utilisation of marine by‐products

Rustad

Storrø

Šližytė

2011

Int J of Food Sci Tech

279

229

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Fish industry by-products can account for up to 75% of the catch depending on postharvest or industrial preparation processes. Different terms such as 'fish waste', 'by-product' and 'rest raw materials' have been used. The review gives an overview of value-added processes that provide an alternative to low-profit uses such as silage, fish meal and mince. The preparation of different by-product fractions such as fish blood, marine lipids, omega-3 fatty acids, fish protein fractions and bioactive components with nutraceutical potential, i.e. antioxidants and bioactive peptides, is considered. There are several future opportunities for the preparation of high-value by-products such as enzymes, minerals and other bioactive substances including hydroxyapatite, phosphorus, taurine and creatine. Both regulatory status and future market potential need to be considered. In addition, there is a need for technologies that maintain good quality by-products and 'simple' processes to produce bulk products for further refining.

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Solubilisation of proteins from rayfish residues by endogenous and commercial enzymes

Cited by 20 publications

References 24 publications

Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex ®: a response surface approach

Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex ®: a response surface approach

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By‐Products: Use of Protein Glycation as an Alternative Method

Possibilities for the utilisation of marine by‐products

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