Use of the combined phase partitioning systems for recovery of proteases from hepatopancreas of Pacific white shrimp

Senphan, Theeraphol; Benjakul, Soottawat

doi:10.1016/j.seppur.2014.03.025

Cited by 23 publications

(31 citation statements)

References 30 publications

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“…Lipolytic activity of 3.55 U/g of dry weight sample was found in fresh shrimp. Shrimp has been reported to contain a wide range of endogenous enzymes such as proteases (Senphan & Benjakul, ) and lipases (Kuepethkaew, Sangkharak, Benjakul, & Klomklao, ). The hepatopancreas is known to be the major source of enzymes in shrimp.…”

Section: Resultsmentioning

confidence: 99%

Bacillus subtilisK‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture inKapiproduction

et al. 2018

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The growth and production of the extracellular enzymes, protease, lipase, and chitinase by Bacillus subtilis K‐C3, isolated from commercial Kapi, were determined. This strain was able to grow and produce enzymes effectively at 25–35°C and pH 6–8 in the presence of 10% NaCl. Changes in enzyme activities in Kapi, without inoculation and inoculated with B. subtilis K‐C3 at the levels of 102, 104, and 106 CFU/g of dry weight sample during Kapi production, were monitored. For Kapi without inoculation, B. subtilis K‐C3 was present after the drying process and remained throughout all processes as established by the PCR‐DGGE technique. For all the inoculated samples, B. subtilis K‐C3 bands were detected at all stages of Kapi processing, indicating its survival during the entire process. All the inoculated samples exhibited higher proteolytic, lipolytic, and chitinolytic activities, compared to the control. Therefore, B. subtilis K‐C3 could be used as a starter culture to enhance the fermentation of Kapi. Practical applications Kapi, a traditional salted shrimp paste of Thailand, is a popular condiment used in many Thai dishes. Recently, B. subtilis K‐C3 has been isolated from commercial Kapi and the strain produced a wide range of extracellular enzymes including protease, lipase, and chitinase. It was also able to survive throughout all the Kapi production processes. Moreover, Kapi inoculated with this strain exhibited higher enzymatic activities, compared to the control (without inoculum). Therefore, the inoculation with B. subtilis K‐C3 seems to have the potential to accelerate the fermentation of Kapi.

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Section: Resultsmentioning

confidence: 99%

Bacillus subtilisK‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture inKapiproduction

et al. 2018

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“…Trypsin activity of all samples was measured using BAPNA as a substrate according to the method of Senphan and Benjakul (). Sample (200 µL) was mixed with 200 µL of distilled water and 1,000 µL of reaction buffer (0.02 M sodium phosphate buffer, pH 8, containing 10 mM CaCl 2 ).…”

Section: Methodsmentioning

confidence: 99%

Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

Pongsetkul

Benjakul

Sumpavapol

et al. 2016

Journal of Food Biochemistry

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Characteristics of endogenous proteases of shrimp, Acetes vulgaris (AP) and Macrobrachium lanchesteri (MP) as well as the changes in proteolytic activity during Kapi production were investigated. Maximal activity of AP and MP was found at pH 7, 60C and pH 8, 60C, respectively. Activity of both proteases decreased with increasing NaCl concentration (0–30%). Both extracts were strongly inhibited by N‐ethylmaleimide‐phenylmethane‐sulfonyl fluoride (PMSF) and soybean trypsin inhibitor (SBTI), suggesting that major proteases belonged to serine proteases. This was coincidental with high trypsin activity toward BAPNA and chymotrypsin activity toward BTEE. Proteolytic activity, trypsin and chymotrypsin were detectable throughout Kapi fermentation. The activity was decreased when salting was implemented. Nevertheless, activities increased continuously with increasing fermentation time. During Kapi production, proteins underwent degradation as indicated by the formation of oligopeptides and disappearance of myosin heavy chain and actin. Therefore, both endogenous and microbial proteases were more likely involved in proteolysis of shrimp during Kapi production. Practical Applications Kapi, traditional salted shrimp paste, is usually used as a condiment to enhance the palatability of many Thai foods. Recently, small shrimp Acetes Vulgaris and Macrobrachium lanchesteri have become the new alternative raw materials for Kapi production because of their availability. During fermentation, protein hydrolysis is induced by endogenous proteases in shrimp as well as those produced by halophilic bacteria. Those changes medicated by proteolysis can be associated with the final characteristics of Kapi.

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“…The rate of enzymic cleavage of peptide bond controls the overall rate of hydrolysis (Benjakul and Morrissey 1997). Fish gelatin was hydrolyzed using proteases from hepatopancreas of Pacific white shrimp, a rapid hydrolysis was found within the first 30-40 min, followed by a slower hydrolysis rate up to 120 min (Senphan and Benjakul 2014). Ovissipour et al (2009) produced protein hydrolysates from Persian sturgeon (Acipensor persicus) viscera by optimizing the hydrolysis time.…”

Section: Effect Of Liver Extract Concentration On Dhmentioning

confidence: 99%

Enzymatic hydrolysis of starry triggerfish (Abalistes stellaris) muscle using liver proteinase from albacore tuna (Thunnus alalunga)

et al. 2015

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Proteinases from liver extract from albacore tuna (Thunnus alalunga) were used to produce protein hydrolysate from starry triggerfish (Abalistes stellaris) muscle. Hydrolysis conditions for preparing protein hydrolysate from starry triggerfish muscle were optimized. Enzyme level, reaction time and fish muscle/buffer ratio significantly affected the hydrolysis (p < 0.05). Optimum conditions for triggerfish muscle hydrolysis were 5.5 % liver extract, 40 min reaction time and fish muscle/buffer ratio of 1:3 (w/v). The freeze-dried protein hydrolysate was characterized with respect to chemical composition, amino acid composition and color. The product contained 91.73 % protein, 2.04 % lipid and 6.48 % ash. The protein hydrolysate exhibited high amount of essential amino acids (45.62 %). It was light yellow in color (L (*) = 82.94, a (*) = 0.84, b (*) = 22.83). The results indicate that the extract from liver of albacore tuna could be used to produce fish protein hydrolysate and protein hydrolysate from starry triggerfish muscle may potentially serve as a good source of desirable peptide and amino acids.

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Use of the combined phase partitioning systems for recovery of proteases from hepatopancreas of Pacific white shrimp

Cited by 23 publications

References 30 publications

Bacillus subtilisK‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture inKapiproduction

Bacillus subtilisK‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture inKapiproduction

Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

Enzymatic hydrolysis of starry triggerfish (Abalistes stellaris) muscle using liver proteinase from albacore tuna (Thunnus alalunga)

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