Production and characteristics of protein hydrolysates from bombay duck (Harpodon nehereus)

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 30-37

  Jin, Ting ^a   Wu, Yuxue ^a   Wang, Qiang ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID COMPOSITIONS; COPENHAGEN; DEGREE OF HYDROLYSIS; DENMARK; FISH PROTEIN HYDROLYSATE; L-LEUCINE; MOLECULAR MASS DISTRIBUTIONS; NITROGEN RECOVERY; NOVOZYMES; OLIGOPEPTIDES; PROTEIN HYDROLYSATE; WET WEIGHT;

AMINO ACIDS; MOISTURE; MOLECULAR MASS; PEPTIDES; SIZE EXCLUSION CHROMATOGRAPHY;

HYDROLYSIS;

HARPADONTINAE;

EID: 84856221875     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00548.x     Document Type: Article

References (23)

1. ASPMO, S.I., HORN, S.J. and EIJSINK, V.G.H. 2005a. Hydrolysates from Atlantic cod (Gadus morhua L.) viscera as components of microbial growth media. Process Biochem. 40, 3714-3722.
2. ASPMO, S.I., HORN, S.J. and EIJSINK, V.G.H. 2005b. Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera. Process Biochem. 40, 1957-1966.
3. CORDOVA-MURUETA, J.H. and GARICA-CARRENO, F.L. 2002. Nutritive value of squid and hydrolyzed protein supplement in shrimp feed. Aquaculture 210, 371-384.
4. DUMAY, J., DONNAY-MORENO, C., BARNATHAN, G., JAOUEN, P. and BERGE, J.P. 2006. Improvement of lipid and phospholipid recoveries from sardine (Sardina pilchardus) viscera using industrial proteases. Process Biochem. 41, 2327-2332.
5. FAID, M., ZOUITEN, A., ELMARRAKCHI, A. and ACHKARI-BEGDOURI, A. 1997. Biotransformation of fish waste into stable feed ingredient. Food Chem. 60, 13-18.
6. Food and Agriculture Organization of the United Nations (FAO). 1991. Protein Quality Evaluation; Report of the Joint FAOWHO Expert Consultation. 23, Rome.
7. GUERARD, F., GUIMAS, L. and BINET, A. 2002. Production of tuna waste hydrolysates by a commercial neutral protease preparation. J. Mol. Catal., B Enzym. 19-20, 489-498.
8. HE, H.L., CHEN, X.L., LI, J.W., ZHANG, Y.Z. and GAO, P.J. 2004. Taste improvement of refrigerated meat treated with cold-adapted protease. Food Chem. 84, 307-311.
9. ISHIBASHI, N., ARITA, Y., KANEHISA, H., KOUGE, K., OKAI, H. and FUKUI, S. 1987. Bitterness of leucine-containing peptides. Agric. Biol. Chem. 51, 2389-2394.
10. KAKATKAR, A., SHARMA, A. and VENUGOPAL, V. 2003. Hydration of muscle proteins of Bombay duck (Harpodon nehereus) during acetic acid-induced gelation and characteristics of the gel dispersion. Food Chem. 83, 99-106.
11. KRISTINSSON, H.G. and RASCO, B.A. 2000a. Fish protein hydrolysates: Production, biochemical, and functional properties. Crit. Rev. Food Sci. 40, 43-81.
12. KRISTINSSON, H.G. and RASCO, B.A. 2000b. Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture. Process Biochem. 36, 131-139.
13. MARTONE, C.B., BORLA, O.P. and SANCHEZ, J.J. 2005. Fishery by-product as a nutrient source for bacteria and archaea growth media. Bioresour. Technol. 96, 383-387.
14. MORIMURA, S., NAGATA, H., UEMURA, Y., FAHMI, A., SHIGEMATSU, T. and KIDA, K. 2002. Development of an effective process for utilization of collagen from livestock and fish waste. Process Biochem. 37, 1403-1412.
15. MURATA, Y. and SATA, N.U. 2000. Isolation and structure of pulcherrimine, a novel bitter-tasting amino acid, from the sea urchin (Hemicentrotus pulcherrimus) ovaries. J. Agric. Food Chem. 48, 5557-5560.
16. NILSANG, S., LERTSIRI, S., SUPHANTHARIKA, M. and ASSAVANIG, A. 2005. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. J. Food Eng. 70, 571-578.
17. SAHA, B.C. and HAYASHI, K. 2001. Debittering of protein hydrolyzates. Biotechnol. Adv. 19, 355-370.
18. SHAHIDI, F., HAN, X.Q. and SYNOWIECKI, J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 53, 285-293.
19. SLIZYTE, R., DAUKSAS, E., FALCH, E., STORRO, I. and RUSTAD, T. 2005a. Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochem. 40, 1415-1424.
20. SLIZYTE, R., DAUKSAS, E., FALCH, E., STORRO, I. and RUSTAD, T. 2005b. Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products. Process Biochem. 40, 2021-2033.
21. SLIZYTE, R., RUSTAD, T. and STORRO, I. 2005c. Enzymatic hydrolysis of cod (Gadus morhua) by-products. Optimization of yield and properties of lipid and protein fractions. Process Biochem. 40, 3680-3692.
22. TAYLOR, W.H. 1957. Formol titration: An evaluation of its various modifications. Analyst 82, 488-498.
23. VAZQUEZ, J.A., GONZALEZ, M.P. and MURADO, M.A. 2004. Peptones from autohydrolysed fish viscera for nisin and pediocin production. J. Biotechnol. 112, 299-311.