Utilisation of cod backbone by biochemical fractionation

Gildberg, Asbjørn; Arnesen, Jan Arne; Carlehög, Mats

doi:10.1016/s0032-9592(02)00103-6

Cited by 74 publications

(58 citation statements)

References 15 publications

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“…2) (51-53). Only minor diff erences between the enzymes in the progress of hydrolysis were observed at the lowest enzyme activity to substrate ratio (5.5 and 11 U/g), which confi rms the measured activity levels determined by the casein assay and the comparability of activity based on the two substrates, casein and fi sh myofi brillar protein (10).…”

Section: Enzymatic Hydrolysissupporting

confidence: 76%

“…The casein substrate used in this study is commonly used in enzyme assays and has shown comparable results with cod myofi brillar substrate when tested in diff erent enzyme preparations (10). The observed specifi c enzyme activities (Table 2) demonstrate large diff erences between the included commercial endopeptidases in general, and also between enzymes with the same European Commission (EC) number (Corolase 7089, Neutrase 0.8L and Protex 7L).…”

Section: Enzyme Activitymentioning

confidence: 66%

“…Protein recovery and DH are dependent on several factors including substrate composition, enzyme specificity, pH, temperature, reaction time and added water (8)(9)(10)(11). The choice of protease and DH will also infl uence the chemical composition and functional properties of the resulting protein hydrolysates (12)(13)(14).…”

Section: A Systematic Approach To the Comparison Of Cost Effi Ciency mentioning

confidence: 99%

“…Hydrolysate samples (approx. 20 mL) were taken at various time intervals (10,20,40,80 and 120 min of hydrolysis) and enzyme activity was terminated by quickly heating to >90 °C in a microwave and resting at this temperature for 10 min. The samples were centrifuged in a Jouan C3i centrifuge (Jouan Inc., Winchester, VA, USA) for 15 min at 20 °C (5000×g) and the liquid phase was collected and fi ltered through a 0.45-μm PES syringe fi lter (VWR Collection).…”

Section: Enzymatic Hydrolysis Of Salmon By-productsmentioning

confidence: 99%

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A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Aspevik

Egede-Nissen

Oterhals

2016

Food Technol. Biotechnol.

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SummaryThe hydrolytic and cost effi ciencies of fi ve endopeptidases (Alcalase 2.4L, Corolase 7089, Neutrase 0.8L, Promod 671L and Protex 7L) to hydrolyze Atlantic salmon by-products were compared at standardized activity levels based on a casein assay. The substrate was characterized prior to the hydrolytic experiments (pH=6.5, t=50 °C) to obtain substrate--specifi c constants for nitrogen to protein mass (in g) ratio, i.e. conversion factor f N =5.23 and total amount of peptide bonds (h tot )=9.3 mmol per g of protein.At low enzyme activity to substrate ratio, all enzymes were equally effi cient in hydrolyzing the substrate. At highest enzyme activity to substrate ratio, Protex 7L, Alcalase 2.4L and Promod 671L gave higher degree of hydrolysis (DH=14.2-14.6 %) than Corolase 7089 (13.2 %) and Neutrase 0.8L (11.6 %) aft er 120 min of hydrolysis. No diff erences were observed in protein recovery (yield of solubilized protein) relative to DH. Determination of DH was followed by the pH-STAT and o-phthaldialdehyde methods. Based on pH-STAT data, response surface regression models were established based on the combined eff ects of hydrolysis time and enzyme activity to substrate ratio on DH and protein recovery. The modelling approach was combined with enzyme cost to identify the most cost-effi cient enzyme (Protex 7L).

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Section: Enzymatic Hydrolysissupporting

confidence: 76%

Section: Enzyme Activitymentioning

confidence: 66%

Section: A Systematic Approach To the Comparison Of Cost Effi Ciency mentioning

confidence: 99%

Section: Enzymatic Hydrolysis Of Salmon By-productsmentioning

confidence: 99%

See 2 more Smart Citations

A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

Aspevik

Egede-Nissen

Oterhals

2016

Food Technol. Biotechnol.

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“…Gildberg et al 20 encontraram um resultado maior de atividade específica para a enzima Alcalase que foi em torno de 60 U/mg. Esta diferença entre os resultados encontrados de atividade específica da enzima Alcalase pode ser atribuída às diferenças de condições de tempo e temperatura de armazenamento, pois a atividade da enzima costuma ser reduzida com o aumento no tempo de armazenamento.…”

Section: Resultados E Discussão Atividade Específica Das Enzimasunclassified

Funcionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas

et al. 2009

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Recebido em 3/7/08; aceito em 3/3/09; publicado na web em 10/8/09 FUNCTIONALITY OF BLUEWING SEAROBIN (Prionotus punctatus) PROTEIN HYDROLYSATES OBTAINED FROM DIFFERENT MICROBIAL PROTEASES. The objective of this work was to study the influence of enzymes Alcalase, Flavourzyme and Novozym in the functional properties of hydrolysates of Bluewing searobin (Prionotus punctatus) minced. The hydrolysates of Bluewing searobin were evaluated for the chemical composition and the functional properties. The Novozym enzyme presented greater specific activity differing significantly from the enzymes Alcalase and Flavourzyme. The hydrolysates of Bluewing searobin presented protein content above of 87% and excellent solubility, capacity of water retention, capacity of oil retention and emulsifying capacity.Keywords: fish; enzymatic hydrolysate; functional properties. INTRODUÇÃOAs proteínas hidrolisadas de pescado são obtidas mediante um processo proteolítico enzimático em que as enzimas vegetais e/ou microbianas atuam como catalisadores biológicos que aceleram a hidrólise das proteínas, promovendo seu isolamento a partir do pescado. As proteínas, como resultado da clivagem de suas ligações peptídicas, são transformadas em peptídeos de diferentes tamanhos e em aminoácidos livres. A matéria-prima geralmente utilizada na obtenção de hidrolisados proteicos é descarte comestível do processamento de pescado magro, visto que espécies com alto teor de gordura promovem o desenvolvimento de aromas intensos no produto elaborado. 1Os hidrolisados proteicos podem ser obtidos basicamente por três métodos: a hidrólise alcalina, a hidrólise enzimática e a hidró-lise ácida.2 A utilização de proteases específicas apresenta algumas vantagens sobre a hidrólise alcalina ou ácida, como a especificidade, o controle do grau de hidrólise, as condições moderadas de ação e o menor conteúdo de sal no hidrolisado final. Além disso, as enzimas podem ser empregadas, geralmente, em concentrações muito baixas, sendo desnecessária sua remoção.A modificação da estrutura da proteína pela hidrólise enzimática é empregada com o intuito de melhorar as propriedades funcionais, devido a sua especificidade e capacidade de modificar uma grande variedade de grupos funcionais. 3,4 O grau de hidrólise pode influenciar as características funcionais do produto final, como solubilidade, capacidade de retenção de água, formação de espuma e emulsificação. Um aumento no tempo de hidrólise ou na relação enzima/substrato resulta em uma redução do comprimento médio da cadeia de peptídeos na fração solúvel (proteína hidrolisada). Porém, uma proteólise prolongada poderá resultar na formação de peptídeos extremamente solúveis com propriedades funcionais indesejáveis e promover a formação do gosto amargo.

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