Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates

Journal of Food Science

Volumn 68, Issue 7, 2003, Pages 2196-2200

  Sathivel, S ^a   Bechtel, P J ^a   Babbitt, J ^a   Smiley, S ^a   Crapo, C ^a   Reppond, K D ^a   Prinyawiwatkul, W ^b  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Enzyme hydrolysates; Fish byproducts; Functional properties; Herring

Indexed keywords

CLUPEA; CLUPEA HARENGUS; GLYCINE MAX;

EID: 0141590645     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05746.x     Document Type: Article

References (33)

1. Assn. of Official Analytical Chemists. 1995. Official methods of analysis. 16th ed. Arlington, Va.: AOAC.
2. Benjakul B, Morrissey MT. 1997. Protein hydrolysates from Pacific solid wastes. J Agric Food Chem 45:3423-30.
3. Chen KM, Decker EM. 1994. Endogenous skeletal muscle antioxidants. Crit Rev Food Sci Nutr 34:403-26.
4. Chobert JM, Bertrand-Harb C, Nicolas MG. 1988. Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J Agric Food Chem 36:883-92.
5. Crapo C, Bechtel PJ. 2003. Utilization of Alaska's seafood processing byproducts. In: Bechtel PJ, editor. Advances in seafood byproducts conference proceedings. Fairbanks, Alaska: Alaska Sea Grant College Program, Univ. of Alaska Fairbanks (Forthcoming).
6. Food and Agriculture Org./World Health Org. 1990. Protein quality evaluation. Report of a joint FAO/WHO expert consultation; Bethesda, Md.; 4-8 Dec. 1989. FAO/WHO: Rome.
7. Gauthier SF, Paquin P, Pouliot Y, Turgeon S. 1993. Surface activity and related functional properties of peptides obtained from whey proteins. J Dairy Sci 76:321-8.
8. Haque ZU. 1993. Influence of milk peptides in determining the functionality of milk proteins: a review. J Dairy Sci 76:311-20.
9. Hoyle NT, Merritt JH, 1994. Quality of fish protein hydrolysates from herring (Clupea harengus). J Food Sci 59:76-9, 129.
10. Jost R, Monti JC, Pahud JJ. 1977. Partial enzymatic hydrolysis of whey protein by trypsin. J Dairy Sci 60:1387-93.
11. Kawashima K, Itoh H, Miyoshi M, Chibata I. 1979. Antioxidant properties of branched-chain amino acid derivatives. Chem Pharm Bull 27:1912-6.
12. Kinsella JE. 1976. Functional properties of proteins in foods: a survey. Crit Rev Food Sci Nutr 8:219-80.
13. Kristinsson HG, Rasco BA. 2000. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J Agric Food Chem 48:657-66.
14. Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-5.
15. Lee SW, Shimizu M, Kaminogawa S, Yamaguchi K. 1987. Emulsifying properties of a mixture of peptides derived from the enzymatic hydrolysates of β-casein. Agric Biol Chem 51:161-5.
16. Liceaga-Gesualdo AM, Li-Chan ECY. 1999. Functional properties of hydrolysates from herring (Clupea harengus). J Food Sci 64:1000-4.
17. Lin S, Chiang W, Cordle CT, Thomas RL. 1997. Functional and immunological properties of casein hydrolysates produced from a two-stage membrane system. J Food Sci 62:480-3.
18. Mackie IM. 1982. Fish protein hydrolysates. Proc Biochem 17:26-8, 31.
19. Mahmoud MI, Malone WT, Cordle CT. 1992. Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties. J Food Sci 57:1223-9.
20. Morr V, German B, Kinsella JE, Regenstein JM, Van Buren JP, Kilara A, Lewis BA, Mangino ME. 1985. A collaborative study to develop a standardized food protein solubility procedure. J Food Sci 50:1715-8.
21. Nawar WW. 1996. Lipids. In: Fennema OR, editor. Food chemistry. 3rd ed. New York: Marcel Dekker. p 225-319.
22. Novo Nordisk Technical Bulletin. 1995. Alcalase® food grade. Enzyme Process Div. Kalundborg, Denmark.
23. O'Donnell CD, Dornblaser L. 2002. Amino acids/peptides. Prep Foods 117(4):72-3.
24. Onodenalore AC, Shahidi F. 1996. Protein dispersions and hydrolysates from shark (lsurus oxyrinchus). J Aquat Food Prod Technol 5:43-59.
25. Osawa T, Namiki M. 1981. A novel type of antioxidant isolated from leaf wax of Eucalyptus leaves. Agric Biol Chem 45:735-9.
26. Petersen BR. 1981. The impact of the enzymatic hydrolysis process on recovery and use of proteins. In: Birch GG, Blakebrough N, Parker KJ, editors. Enzymes and food processing. London, U.K.: Elsevier Applied Science Publishers. p 269-99.
27. Phillips LG, Whitehead DM, Kinsella J. 1994. Structure function properties of food proteins. San Diego, Calif.: Academic Press.
28. SAS Inst. 2002. SAS/STAT user's guide. Ver. 8.2. Cary, N.C.: SAS Inst.
29. Shahidi F, Han XQ, Synowiecki J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285-93.
30. Shahidi F. 1994. Seafood processing byproducts. In: Shahidi F, Botta JR, editors. Seafoods: chemistry, processing technology, and quality. London, U.K.: Blackie Academic & Professional. p 321-34.
31. Shih MC, Yang KT, Kuo SJ. 2002. Quality and antioxidative activity of black soybean tofu as affected by bean cultivar. J Food Sci 67:480-4.
32. Webb NB, Ivey FJ, Craig HB. 1970. The measurement of emulsifying capacity by electric resistance. J Food Sci 35:501-4.
33. Yatsumatsu K, Sawada K, Moritaka S. 1972. Whipping and emulsifying properties of soybean products. Agric Biol Chem 36:719-27.