Literature DB >> 28115899

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

Tone Aspevik1, Henning Egede-Nissen1, Ĺge Oterhals1.   

Abstract

The hydrolytic and cost efficiencies of five 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--specific constants for nitrogen to protein mass (in g) ratio, i.e. conversion factor fN=5.23 and total amount of peptide bonds (htot)=9.3 mmol per g of protein. At low enzyme activity to substrate ratio, all enzymes were equally efficient 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%) after 120 min of hydrolysis. No differences 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 effects 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-efficient enzyme (Protex 7L).

Entities:  

Keywords:  cost efficiency; degree of hydrolysis; endopeptidase; fish protein hydrolysate; pH-STAT; protein recovery

Year:  2016        PMID: 28115899      PMCID: PMC5253992          DOI: 10.17113/ftb.54.04.16.4553

Source DB:  PubMed          Journal:  Food Technol Biotechnol        ISSN: 1330-9862            Impact factor:   3.918


  19 in total

1.  Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis.

Authors:  F Camacho; P González-Tello; M P Páez-Dueñas; E M Guadix; A Guadix
Journal:  J Dairy Res       Date:  2001-05       Impact factor: 1.904

Review 2.  An overview on fermentation, downstream processing and properties of microbial alkaline proteases.

Authors:  R Gupta; Q K Beg; S Khan; B Chauhan
Journal:  Appl Microbiol Biotechnol       Date:  2002-10-12       Impact factor: 4.813

3.  Proteolytic activity in byproducts from cod species caught at three different fishing grounds.

Authors:  Siri Lise Sovik; Turid Rustad
Journal:  J Agric Food Chem       Date:  2005-01-26       Impact factor: 5.279

Review 4.  Converting nitrogen into protein--beyond 6.25 and Jones' factors.

Authors:  François Mariotti; Daniel Tomé; Philippe Patureau Mirand
Journal:  Crit Rev Food Sci Nutr       Date:  2008-02       Impact factor: 11.176

5.  Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis.

Authors:  W H Seo; H G Lee; H H Baek
Journal:  J Food Sci       Date:  2008-01       Impact factor: 3.167

6.  Evaluation of the fixed nitrogen-to-protein (N:P) conversion factor (6.25) versus ingredient specific N:P conversion factors in feedstuffs.

Authors:  Nuntawadee Sriperm; Gene M Pesti; Paul B Tillman
Journal:  J Sci Food Agric       Date:  2011-02-09       Impact factor: 3.638

Review 7.  Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review.

Authors:  M Chalamaiah; B Dinesh Kumar; R Hemalatha; T Jyothirmayi
Journal:  Food Chem       Date:  2012-07-11       Impact factor: 7.514

8.  Low molecular weight enzymatic fish protein hydrolysates: chemical composition and nutritive value.

Authors:  G Lalasidis; S Boström; L B Sjöberg
Journal:  J Agric Food Chem       Date:  1978 May-Jun       Impact factor: 5.279

Review 9.  Methodology for determining degree of hydrolysis of proteins in Hydrolysates: a review.

Authors:  Shane M Rutherfurd
Journal:  J AOAC Int       Date:  2010 Sep-Oct       Impact factor: 1.913

10.  Sigma's Non-specific Protease Activity Assay - Casein as a Substrate.

Authors:  Carrie Cupp-Enyard
Journal:  J Vis Exp       Date:  2008-09-17       Impact factor: 1.355

View more
  5 in total

1.  Optimization of enzymatic hydrolysis of red tilapia scales (Oreochromis sp.) to obtain bioactive peptides.

Authors:  Leidy Maritza Sierra-Lopera; Jose Edgar Zapata-Montoya
Journal:  Biotechnol Rep (Amst)       Date:  2021-04-03

2.  Use of Flavin-Containing Monooxygenases for Conversion of Trimethylamine in Salmon Protein Hydrolysates.

Authors:  Marianne Goris; Pål Puntervoll; David Rojo; Julie Claussen; Øivind Larsen; Antonio Garcia-Moyano; David Almendral; Coral Barbas; Manuel Ferrer; Gro Elin Kjæreng Bjerga
Journal:  Appl Environ Microbiol       Date:  2020-11-24       Impact factor: 4.792

3.  Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones.

Authors:  Tone Aspevik; Silje Steinsholm; Birthe Vang; Mats Carlehög; Jan Arne Arnesen; Katerina Kousoulaki
Journal:  Front Nutr       Date:  2021-12-10

4.  Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products.

Authors:  Diana Lindberg; Kenneth Aase Kristoffersen; Sileshi Gizachew Wubshet; Linn Maria Gundersen Hunnes; Marte Dalsnes; Katinka Riiser Dankel; Vibeke Høst; Nils Kristian Afseth
Journal:  Molecules       Date:  2021-08-31       Impact factor: 4.411

5.  Physicochemical, Nutritional and In Vitro Antidiabetic Characterisation of Blue Whiting (Micromesistiuspoutassou) Protein Hydrolysates.

Authors:  Pádraigín A Harnedy-Rothwell; Neda Khatib; Shaun Sharkey; Ryan A Lafferty; Snehal Gite; Jason Whooley; Finbarr Pm O'Harte; Richard J FitzGerald
Journal:  Mar Drugs       Date:  2021-07-02       Impact factor: 5.118

  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.