Improvement of functional properties and antioxidant activities of cuttlefish (Sepia officinalis) muscle proteins hydrolyzed by Bacillus mojavensis A21 proteases

Food Research International

Volumn 44, Issue 9, 2011, Pages 2703-2711

  Hmidet, Noomen ^a   Balti, Rafik ^a   Nasri, Rim ^a   Sila, Assaâd ^a   Bougatef, Ali ^a   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Antioxidant activities; Cuttlefish muscle; Enzymatic hydrolysis; Functional properties; Sepia officinalis

Indexed keywords

ACTIVITY INDEX; ALKALINE PROTEASE; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BACILLUS MOJAVENSIS; CHELATING ACTIVITY; CUTTLEFISH MUSCLE; DIETARY PROTEINS; EMULSION STABILITY; ESSENTIAL AMINO ACIDS; FUNCTIONAL PROPERTIES; INTERFACIAL ACTIVITY; MUSCLE PROTEINS; NUTRITIONAL VALUE; PEROXIDATION; PROTEIN CONTENTS; PROTEIN HYDROLYSATE; PROTEIN HYDROLYSIS; PROTEIN SOLUBILITY; SEPIA OFFICINALIS; WIDE PH RANGE;

ALKALINITY; AMINO ACIDS; BACILLI; BACTERIOLOGY; CHELATION; EMULSIFICATION; ENZYMATIC HYDROLYSIS; FREE RADICALS; LINOLEIC ACID; MUSCLE; SHELLFISH;

PROTEINS;

BACILLUS MOJAVENSIS; SEPIA OFFICINALIS; SEPIIDAE;

EID: 80054714215     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.023     Document Type: Article

References (66)

1. Adler-Nissen J. Enzymic hydrolysis of food proteins 1986, Elsevier Applied Science Publishers, New York, USA.
2. Amarowicz R., Shahidi F. Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chemistry 1997, 58:355-359.
3. AOAC Official methods of analysis 1995, Arlington, VA Secs. 930.15-942.05.
4. Benjakul S., Morrissey M.T. Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry 1997, 45:3423-3430.
5. Bersuder P., Hole M., Smith G. Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography. Journal of the American Oil Chemists' Society 1998, 75:181-187.
6. Bougatef A., Nedjar-Arroume N., Manni L., Ravallec-Plé R., Barkia A., Guillochon D., et al. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of Sardinelle (Sardinella aurita) by-products protein. Food Chemistry 2010, 118:559-565.
7. Bougatef A., Hajji M., Balti R., Lassoued I., Triki-Ellouz Y., Nasri M. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry 2009, 114:1198-1205.
8. Bombara N., Pilosof A.M.R., Añón M.C. Mathematical model for formation rate and collapse of foams from enzyme modified wheat flours. Journal of Food Science 1994, 59:626-630.
9. Chen H.M., Muramoto K., Yamauchi F., Nokihara K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry 1996, 44:2619-2623.
10. Chobert J.M., Bertrand-Harb C., Nicolus M.G. Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. Journal of Agricultural and Food Chemistry 1988, 36:883-892.
11. Conde J.M., Escobar M.M.Y., Jiménez J.J.P., Rodriguez F.M., Patino J.M.R. Effect of enzymatic treatment of extracted sunflower proteins on solubility, amino acid composition, and surface activity. Journal of Agricultural and Food Chemistry 2005, 53:8038-8045.
12. Damodaran S. Protein-stabilized foams and emulsions. Food proteins and their applications 1997, 7-110. Marcel Dekker, New York. S. Damodaran, A. Paraf (Eds.).
13. Decker E.A., Welch B. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry 1990, 38:674-677.
14. Diaz M.N., Frei B., Vita J.A., Keaney J.F. Antioxidants and atherosclerotic heart disease. The New England Journal of Medicine 1997, 337:408-416.
15. Dong S., Zeng M., Wang D., Liu Z., Zhao Y., Yang H. Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Food Chemistry 2008, 107:1485-1493.
16. Fonkwe L.G., Singh R.K. Protein recovery from mechanically deboned turkey residue by enzymic hydrolysis. Process Biochemistry 1996, 31:605-616.
17. Gbogouri G.A., Linder M., Fanni J., Parmentier M. Influence of hydrolysis degree on the functional properties of salmon by-product hydrolysates. Journal of Food Science 2004, 69:615-622.
18. Gordon M. Antioxidants and food stability. Antioxidant in food 2001, 7-21. CRC Press, New York, USA. J. Pokorny, N. Yanishlieva, M. Gordon (Eds.).
19. Gornall A.G., Bardawill C.J., David M.M. Determinations of serum proteins by means of the biuret reactions. The Journal of Biological Chemistry 1949, 177:751-767.
20. Hall G.M., Ahmad N.H. Functional properties of fish protein hydrolysates. Ch 11. Fish processing technology 1992, 249-265. Blackie Academic and Professional, N.Y., U.S.A. G.M. Hall (Ed.).
21. Haddar A., Bougatef A., Agrebi R., Sellami-Kamoun A., Nasri M. A novel surfactant-stable alkaline serine protease from a newly isolated Bacillus mojavensis A21: Purification and characterization. Process Biochemistry 2009, 44:29-35.
22. Jao C.L., Ko W.C. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolysates from tuna cooking juice. Fisheries Science 2002, 68:430-435.
23. Je J.Y., Park P.J., Kim S.K. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International 2005, 38:45-50.
24. Jun S.Y., Park P.J., Jung W.K., Kim S.K. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology 2004, 219:20-26.
25. Kembhavi A.A., Kulkarni A., Pant A. Salt-tolerant and thermostable alkaline protease from Bacillus subtilis NCIM No. 64. Applied Biochemistry and Biotechnology 1993, 38:83-92.
26. Klompong V., Benjakul S., Kantachote D., Shahidi F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry 2007, 102:1317-1327.
27. Kong B.H., Xiong Y.L. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry 2006, 54:6059-6068.
28. Kong X., Zhou H., Qian H. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chemistry 2007, 101:615-620.
29. Kristinsson H.G., Rasco B.A. Fish protein hydrolysates: Production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition 2000, 40:43-81.
30. Kristinsson H.G., Rasco B.A. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry 2000, 48:657-666.
31. Liceaga-Gesualdo A.M., Li-Chan E.C.Y. Functional properties of fish protein hydrolysate from herring (Clupea harengus). Journal of Food Science 1999, 64:1000-1004.
32. Lin C.C., Liang J.H. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science 2002, 67:530-533.
33. Linder M., Fanni J., Parmentier M. Functional properties of veal bone hydrolysates. Journal of Food Science 1996, 61:712-716.
34. Li Y., Jiang B., Zhang T., Mu W., Lin J. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chemistry 2008, 106:444-450.
35. Mahmoud M.I., Malone W.T., Cordle C.T. Enzymatic hydrolysis of casein: Effect of degree of hydrolysis on antigenicity and physical properties. Journal of Food Science 1992, 57:1223-1229.
36. Mitsuda H., Yasumoto K., Iwami K. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo to Shokuryo 1996, 19:210-221.
37. Moure A., Domínguez H., Parajó J.C. Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochemistry 2006, 41:447-456.
38. Mutilangi W.A.M., Panyam D., Kilara A. Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate. Journal of Food Science 1996, 61(270-274):303.
39. Osawa T., Namiki M. Natural antioxidants isolated from eucalyptus leaf waxes. Journal of Agricultural and Food Chemistry 1985, 33:777-780.
40. Pearce K.N., Kinsella J.E. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 1978, 26:716-723.
41. Pearson A.M. Soy proteins. Developments in food proteins-2 1983, 67-108. Applied Science Publishers, Essex, England. B.J.F. Hudson (Ed.).
42. Pena-Ramos E.A., Xiong Y.L. Antioxidant activity of soy protein hydrolyzates in a liposomial system. Journal of Food Science 2002, 67:2952-2956.
43. Pena-Ramos E.A., Xiong Y.L. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science 2003, 64:259-263.
44. Quaglia G.B., Orban E. Enzymic solubilisation of proteins of sardine (Sardina pilchardus) by commercial proteases. Journal of the Science of Food and Agriculture 1987, 38:263-269.
45. Quaglia G.B., Orban E. Influence of enzymatic hydrolysis on structure and emulsifying properties of sardine (Sardina pilchardus) protein hydrolysate. Journal of Food Science 1990, 55:1571-1573.
46. Rajapakse N., Mendis E., Byun H.G., Kim S.K. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. The Journal of Nutritional Biochemistry 2005, 16:562-569.
47. Riisom T., Sims R.J., Fiorti J.A. Effect of amino acids on the autoxidation of safflower oil in emulsions. Journal of the American Oil Chemists' Society 1980, 57:351-359.
48. Saiga A., Tanabe S., Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrilar proteins by protease treatment. Journal of Agricultural and Food Chemistry 2003, 51:3661-3667.
49. Sakanaka S., Tachibana Y. Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates. Food Chemistry 2006, 95:243-249.
50. Sathe S.K., Salunkhe D.K. Functional properties of the Great Northern Bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties. Journal of Food Science 1981, 46:71-81.
51. Sathivel S., Bechtel P.J., Babbitt J., Smiley S., Crapo C., Reppond K.D. Biochemical and functional properties of herring (Clupea harengus) by-product hydrolysates. Journal of Food Science 2003, 68:2196-2200.
52. Shahidi F., Han X.-Q., Synowiecki J. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry 1995, 53:285-293.
53. Shahidi F., Synowiecki J., Balejko J. Proteolytic hydrolysis of muscle proteins of harp seal (Phoca groenlandica). Journal of Agricultural and Food Chemistry 1994, 42:2634-2638.
54. Sherwin E.R. Antioxidant. Food additives 1990, 139-193. Marcel Dekker, New York, USA. A.L. Branen, P.M. Davidson, S. Salminen (Eds.).
55. Sorgentini D.A., Wagner J.R. Comparative study of foaming properties of whey and isolate soy bean proteins. Food Research International 2002, 35:721-729.
56. Souissi N., Bougatef A., Triki-Ellouz Y., Nasri M. Biochemical and functional properties of sardinella (Sardinella aurita) by-product hydrolysates. Food Technology and Biotechnology 2007, 45:187-194.
57. Surowka K., Fik M. Studies on the recovery of proteinaceous substances from chicken heads. I. An application of neutrase to the production of protein hydrolysate. International Journal of Food Science and Technology 1992, 27:9-20.
58. Suthasinee N., Sittiwat L., Manop S., Apinya A. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering 2005, 70:571-578.
59. Tong L.M., Sasaki S., McClements D.J., Decker E.A. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 2000, 48:1473-1478.
60. Townsend A.A., Nakai S. Relationships between hydrophobicity and foaming characteristics of food proteins. Journal of Food Science 1983, 48:588-594.
61. Tsumura K., Saito T., Tsugea K., Ashida H., Kugimiya W., Inouye K. Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT-Food Science and Technology 2005, 38:255-261.
62. Turgeon S.L., Gauthier S.F. Whey peptide fractions obtained with a two-step ultrafiltration process: production and characterization. Journal of Food Science 1990, 55(106-110):157.
63. Uchida K., Kawakishi S. Sequence-dependant reactivity of histidine-containing peptides with copper (II)/ascorbate. Journal of Agricultural and Food Chemistry 1992, 40:13-16.
64. Villanueva A., Vioque J., Sànchez-Vioque R., Clemente A., Pedroche J., Bautista J., et al. Peptide characteristics of sunflower protein hydrolysates. Journal of the American Oil Chemists' Society 1999, 76:1455-1460.
65. Wilding P., Lilliford P.J., Regenstain J.M. Functional properties of proteins in food. Journal of Chemical Technology and Biotechnology 1984, 34:182-189.
66. Wu H.C., Chen H.M., Shiau C.Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International 2003, 36:949-957.