Studies on the recovery of proteinaceous substances from chicken heads: II—Application of pepsin to the production of protein hydrolysate

Surówka, Krzysztof; Fik, M.

doi:10.1002/jsfa.2740650305

Cited by 49 publications

(23 citation statements)

References 10 publications

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“…2005). Similar observations have been reported for hydrolytic response of food proteins using animal or microbial proteases (Ferreira and Hultin 1994; Surowka and Fik 1994; Baek and Cadwallader 1995; Benjakul and Morrissey 1997).…”

Section: Resultssupporting

confidence: 87%

OPTIMIZATION OF THE PRODUCTION OF HYDROLYSATES FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN USING ALCALASE

Wasswa¹,

Gu²

2008

Journal of Food Biochemistry

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Protein hydrolysate was produced from grass carp skin using Alcalase. Hydrolysis conditions were optimized by using a response surface methodology (RSM). A model equation was proposed with regard to effects of temperature (T), pH, enzyme/substrate (E/S) ratio (%v/w of minced skin) and time (t) on degree of hydrolysis (%DH). The optimum values for T, pH, E/S ratio and t were found to be 59.74C, 8.25, 1.70% and 83.83 min, respectively. Regression coefficients indicated that all linear forms T, pH, t and E/S ratio plus one quadratic form t2 and one cross‐product interaction T · t were significant (α = 0.05). The model showed a good fit in experimental data because 90.7% of the variability within the range of values studied could be explained by it. The freeze‐dried hydrolysate contained high protein content (90.8%). The hydrolysate produced was highly water‐soluble with good water‐holding, oil‐binding and emulsifying properties. Thus, the production of a hydrolysate with desired functional properties is possible from grass carp skin using Alcalase. PRACTICAL APPLICATIONS Considerable amounts of protein‐rich by‐products from seafood processing plants are discarded without any attempt to carry out recovery. The preference in many Western countries for bone‐free fillets necessitates the removal of flesh from fish, and a substantial amount of original weight is considered a waste, of which the skin is inclusive. It would be of great interest to put these by‐products that are high in protein to use in human foods instead of in fish meals for animal feed. Enzymatic hydrolysis of food proteins generally results in profound changes in the functional properties of proteins treated. The choice of substrate, the protease enzyme employed and the degree of hydrolysis can greatly affect the physicochemical properties of the resultant hydrolysate. Through the control of the process parameters such as pH, time and enzyme/substrate ratio, it is possible to produce hydrolysates whose components may present some interesting properties. Fish protein hydrolysates have numerous applications, particularly in the food and pharmaceutical industries.

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Section: Resultssupporting

confidence: 87%

OPTIMIZATION OF THE PRODUCTION OF HYDROLYSATES FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN USING ALCALASE

Wasswa¹,

Gu²

2008

Journal of Food Biochemistry

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“…[35] Foam stability for the different hydrolysates is shown in Table 3. The least foaming capacity and stability was shown by the Grass carp skin hydrolysate.…”

Section: Resultsmentioning

confidence: 99%

Functional Properties of Grass Carp (Ctenopharyngodon Idella), Nile Perch (Lates Niloticus) and Nile Tilapia (Oreochromis Niloticus) Skin Hydrolysates

Wasswa

Tang

2008

International Journal of Food Properties

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The influence of using an endo-peptidase (alcalase) on the functional properties of hydrolysis products from Nile perch, Grass carp, and Nile tilapia skin was studied. Reaction conditions were controlled at pH 8.25, 60°C, and the enzyme was added on the basis of standard activity units at an enzyme to substrate ratio of 1.7 g/100 g protein. The reaction was allowed to proceed for 85 min and enzyme was inactivated by heat. The soluble protein fractions were recovered and lyophilized. All freeze-dried fish skin hydrolysates powders had a light yellow color and contained up to 90% protein. Nitrogen solubility varied from 95.93 to 98.72% and was not significantly different at 5% probability level. The water and oil holding capacities of the skin hydrolysates were good in the range of 2.8 to 3.2 mL/g and 3.4 to 3.8 mL/g, respectively. Emulsification capacity varied from 11.3 to 21 mL/0.5 g with Nile perch skin hydrolysate having the highest score while Nile tilapia skin hydrolysate was the lowest. Grass carp skin hydrolysate was not able to form stable foam, unlike the Nile perch and Nile tilapia skin hydrolysate. Alcalase treated freshwater fish skin exhibited satisfactory functional properties hence may play an important role as an ingredient in the food and pharmaceutical industry.

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“…Similarly, Benjakul & Morrissey (1997) revealed that an increase in fish waste: buffer ratio resulted in an increase in protein content and amino acid concentration of hydrolysate. Additionally, it may enhance endogenous enzyme homogeneity, reduce the localise concentration of hydrolysis product and promote tissue swelling (Surowka & Fik, 1994).…”

Section: Optimisation Condition For Hydrolysismentioning

confidence: 99%

Sustainable use of marine resources – turning waste into food ingredients

Nurdiani

Dissanayake

Street³

et al. 2015

Int J of Food Sci Tech

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Fish by-products are considered low value and discarded. With proper handling and processing, fish by-products may provide high nutritional value to consumers. This study aimed at establishing compositional differences in valuable compounds from fish by-products of selected species, including Salmon, Flathead, Silver warehou and Barramundi. Simple extraction methods were employed, and obtained fractions were analysed for their chemical and physical properties. The chemical composition of four fish species differed significantly (P < 0.05) with the protein content ranging from 14.7 AE 0.09 to 16.8 AE 0.41%. Adjusting pH to 2.5 yielded two times more of extracted oil than at pH 4.5. Salmon and Barramundi oils contained high amounts of monounsaturated fatty acids (MUFAs) (39-50%), while Silver warehou and Flathead oils contained 46-49% of saturated fatty acids (SFAs). The particle size of the protein fractions was small, ranging from 126.9 to 489.5 nm. Molecular weight of extracted proteins was fish species dependant -Silver warehou and Barramundi samples contained proteins of 250, 120 and 100 kDa, while these bands were absent from Salmon and Flathead samples. The data obtained indicate that extracted fractions from fish by-products likely have high nutritional value and could find a potential use in food formulations.

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Studies on the recovery of proteinaceous substances from chicken heads: II—Application of pepsin to the production of protein hydrolysate

Cited by 49 publications

References 10 publications

OPTIMIZATION OF THE PRODUCTION OF HYDROLYSATES FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN USING ALCALASE

OPTIMIZATION OF THE PRODUCTION OF HYDROLYSATES FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN USING ALCALASE

Functional Properties of Grass Carp (Ctenopharyngodon Idella), Nile Perch (Lates Niloticus) and Nile Tilapia (Oreochromis Niloticus) Skin Hydrolysates

Sustainable use of marine resources – turning waste into food ingredients

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