Enzymatic hydrolysis of Nile tilapia (Oreochromus niloticus) myofibrillar proteins: Effects on nutritional and hydrophilic properties

Journal of the Science of Food and Agriculture

Volumn 83, Issue 9, 2003, Pages 937-944

  Cândido, Lys Mary Bileski ^a   Sgarbieri, Valdemiro Carlos ^b  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Freshwater fish; Functional properties; Hydrolysates; Nutritional properties; Protein concentrate

Indexed keywords

PROTEIN;

OREOCHROMIS NILOTICUS; TILAPIA;

EID: 0037827215     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1419     Document Type: Article

References (42)

1. Venugopal V and Shahidi F, Structure and composition of fish muscle. Food Rev Int 12(2):175-197 (1996).
2. Hultin H, Caracteristicas del tejido muscular, in Quimica de los Alimentos, Ed by Fennema OR. Acribia, Zaragoza, chapter 12, pp 815-888 (1993).
3. Xiong Y, Myofibrilar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit Rev Food Sci Nutr 34(3):293-320 (1994).
4. Spinelli J, Koury B and Miller R, Approaches to the use of fish for the preparation of protein isolates: isolation and properties of myofibrilar and sarcoplasmic fish proteins. J Food Sci 37(4):599-603 (1972).
5. Spinelli J, Koury B and Miller R, Approaches to the use of fish for the preparation of protein isolates: enzymic modifications of myofibrilar fish proteins. J Food Sci 37(4):604-608 (1972).
6. Venugopal V, Methods for processing and utilization of low cost fishes: a critical appraisal. J Food Sci Technol Mys 32(1):1-12 (1995).
7. Cândido LMB, Nogueira AK and Sgarbieri VC, Propriedades funcionais de concentrados protéicos de pescado preparados por vários métodos. Braz J Food Technol 1(1-2):77-89 (1998).
8. Liceaga-Gesualdo AM and Li-Chan ECY, Functional properties of fish protein hydrolysate from herring (Clupea harengus). J Food Sci 64(6):1000-1004 (1999).
9. Kristinsson HG and Rasco BA, Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J Agric Food Chem 48(3):657-666 (2000).
10. Kristinsson HG and Rasco BA, Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 40(1):43-81 (2000).
11. Gonzáles-Tello P, Camacho F, Jurado E, Páez MP and Guadix EM, Enzymatic hydrolysis of whey proteins. I. Kinetic models. Biotechnol Bioeng 44(4):523-528 (1994).
12. Gonzáles-Tello P, Camacho F, Jurado E, Páez MP and Guadix EM, Enzymatic hydrolysis of whey proteins. II. Molecular weight range. Biotechnol Bioeng 44(4):529-532 (1994).
13. Frokjaer S, Use of hydrolysates for protein supplementation. Food Technol Chicago 48(10):86-88 (1994).
14. Schmidl MK, Taylor SL and Nordlee JA, Use of hydrolysate-based products in special medical diets. Food Technol Chicago 48:77-85 (1994).
15. Pahud JJ and Schwarz K, Research and development of infant formula with reduced allergic properties. Ann Allergy 53:609-614 (1994).
16. Clement A, Enzymatic protein hydrolysates in human nutrition. Trends Food Sci Nutr 11(7):254-262 (2000).
17. Novo Nordisk, Extensive hydrolysis of vegetable proteins with Flavourzyme®. Enzyme business. Application Sheet. Novo Nordisk A/S, Bagsvaerd (1995).
18. Adler-Niessen J, Enzymic Hydrolysis of Food Proteins. Applied Science, London (1985).
19. Adler-Niessen J, Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzene sulfonic acid. J Agric Food Chem 27(6):1256-1262 (1979).
20. Association of Official Analytical Chemists, Official Methods of Analysis, 15th edition, Ed by Horwitz W. AOAC, Inc, Arlington (1990).
21. Bligh EG and Dyer WJ, A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37(8):911-917 (1959).
22. Dubois M, Gilles KA, Hamilton JK, Rebers PA and Smith F, Colorimetric method for determination of sugars and related substances. Anal Chem 28(3):350-356 (1956).
23. Spies J, Determination of tryptophan in proteins. Anal Chem 39:1412-1415 (1967).
24. Bergmeyer HV, Methods of Enzymatic Analysis, 2nd edition. Academic Press, New York, pp 807-814, 1070-1020 (1965).
25. Teixeira Neto RO and Quast DG, Isotermas de adsorção de umidade em alimentos. Coletânea Inst Tecnol Aliment 8:141-201 (1977).
26. Jardim DP, Cândido LMB and Netto FM, Moisture sorption isotherms and glass transition temperatures of fish protein hydrolysates with different degree of hydrolysis. Int J Food Prop 2(3):227-242 (1999).
27. Morr CV, German B, Kinsella JE, Regenstein JM, Van Buren JM, Kilara A, Lewis BA and Mangino ME, A collaborative study to develop a standardized food protein solubility procedure. J Food Sci 50(6):1715-1718 (1985).
28. Torgensen H and Toledo RT, Physical properties of protein preparations related to their functional characteristics in comminuted meat systems. J Food Sci 42(6):1615-1620 (1977).
29. De Kanterewicz AMR, Elizalde BE, Pilosof AMR and Bhartholomai GB, Water-oil absorption index (WOAI): a simple method for predicting the emulsifying capacity of food proteins. J Food Sci 52(5):1381-1383 (1987).
30. Regenstein JM, Jauregni CA and Baker R, The effect of pH, polyphosphates and different salts on water retention properties of ground trout muscle. J Food Biochem 8(2):123-131 (1984).
31. Stauffer CE Enzyme Assays for Food Scientists. A.V.I. van Nostrand, New York, p 77 (1989).
32. Henley EC and Kuster JM, Protein quality evaluation by protein digestibility-corrected amino acid scoring. Food Technol Chicago 48(4):74-77 (1994).
33. Sarwar G and McDonough FE, Evaluation of protein digestibility-correct amino acid score method for assessing protein quality of foods. J Assoc Off Anal Chem 73(3):347-356 (1990).
34. Sgarbieri VC, Proteínas em Alimentos Protéicos. Livraria Varela, São Paulo, pp 366-376 (1996).
35. Sarwar G, Blair R, Friedman M, Gumbmann MR, Hackler IR, Pellett ML and Smith TM, Inter- and intra-laboratory variability in rat growth assays for estimating protein quality of foods. J Assoc Off Anal Chem 67(5):976-981 (1984).
36. Reeves PG, Nielsen FH and Fahey GC, AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc Committee on the reformulation of the AIN-76 rodent diet. J Nutr 123(2):467-472 (1993).
37. Vioque J, Sanchez-Vioque R, Clement A, Pedroche J, Bautista J and Millan F, Production and characterization of an extensive rapeseed protein hydrolysate. J Am Oil Chem Soc 76(7):819-823 (1999).
38. Webster JD, Ledward DA and Lawrie RA, Protein hydrolysates from meat industry byproducts. Meat Sci 7(2):147-157 (1982).
39. Food and Agriculture Organizations/World Health Organization, Energy and Protein Requirements. FAO/WHO (1973).
40. Rasek JG, Stillings BR and Dubrow DL, Moisture adsorption of fish protein concentrate at various relative humidities and temperatures. J Food Sci 36(4):705-707 (1971).
41. Hermansson AM, Sivic B and Skjoldebrand C, Functional properties of proteins for foods - factors affecting solubility, foaming and swelling of fish protein concentrate. Lebensm Wiss Technol/Food Sci Technol 4(6):201-204 (1971).
42. Elizalde BE, Bartholomai GB and Pilosof AMR, The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins. Lebensm Wiss Technol/Food Sci Technol 29(4):334-339 (1996).