Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1293-1301

  Zeng, Yan ^a   Zhang, Xiaoxi ^a   Guan, Yuping ^a   Sun, Yuanxia ^a  

^a Chinese Academy of Sciences   (China)

Author keywords

Antioxidant activity; Enzymatic hydrolysates; Maillard reaction; Rare sugars; Tuna backbone

Indexed keywords

ANTIOXIDANT ACTIVITIES; D-FRUCTOSE; D-TAGATOSE; ENZYMATIC HYDROLYSATES; ESSENTIAL AMINO ACIDS; FISH BY-PRODUCT; FREE RADICAL SCAVENGING ACTIVITY; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; NUTRIENT CONTENTS; REDUCING POWER; SCAVENGING CAPACITY; TUNA BACKBONE;

AMINO ACIDS; BYPRODUCTS; CHEMICAL REACTIONS; FRUCTOSE;

GLYCOSYLATION;

SCOMBRIDAE;

EID: 84861158352     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02973.x     Document Type: Article

References (42)

1. Ahn, C.B., Lee, K.H. & Je, J.Y. (2010). Enzymatic production of bioactive protein hydrolysates from tuna liver: effects of enzymes and molecular weight on bioactivity. International Journal of Food science and technology, 45, 562-568.
2. Arvanitoyannis, I.S. & Giakoundis, A. (2006). Current strategies for dairy waste management: a review. Critical Reviews in Food Science and Nutrition, 46, 379-390.
3. Arvanitoyannis, I.S. & Kassaveti, A. (2008). Fish industry waste: treatments, environmental impacts, current and potential uses. International Journal of Food Science and Technology, 43, 726-745.
4. Arvanitoyannis, I.S. & Ladas, D. (2008). Meat waste treatment methods and potential uses. International Journal of Food Science and Technology, 43, 543-559.
5. Arvanitoyannis, I.S. & Tserkezou, P. (2008). Corn and rice waste: a comparative and critical presentation of methods and current and potential uses of treated waste. International Journal of Food Science and Technology, 43, 958-988.
6. Arvanitoyannis, I.S., Kassaveti, A. & Stefanatos, S. (2007). Olive oil waste treatment: a comparative and critical presentation of methods, advantages and disadvantages. Critical Reviews in Food Science and Nutrition, 47, 187-229.
7. Benjakul, S., Visessanguan, V., Phongkanpai, V. & Tanaka, M. (2005). Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food Chemistry, 90, 231-239.
8. Church, F.C., Swaisgood, H.E., Porter, D.H. & Catignani, G. (1983). Spectrophotometirc assay using o-phaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science, 66, 1219-1227.
9. FAO/WHO. (1989). Protein quality evaluation: report of a joint FAO/WHO expert consultation held in Bethesda. MD, USA, Dec 4-8.
10. Granstrom, T.B., Takata, G., Tokuda, M. & Izumori, K. (2004). Izumoring: a novel and complete strategy for bioproduction of rare sugars. Journal of Bioscience and Bioengineering, 97, 89-94.
11. Guérard, F. & Sumaya-Martinez, M.-T. (2003). Antioxidant effects of protein hydrolysates in the reaction with glucose. Journal of the American Oil Chemists' Society, 80, 467-470.
12. Guérard, F., Dufossé, L., Broise, D.D.L. & Binet, A. (2001). Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase. Journal of Molecular Catalysis B: Enzymatic, 11, 1051-1059.
13. Guérard, F., Guimas, L. & Binet, A. (2002). Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis B: Enzymatic, 19, 489-498.
14. Hodge, J.E. (1953). Dehydrated foods, chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry, 1, 928-943.
15. Hou, H., Li, B., Zhao, X., Zhang, Z. & Li, P. (2011). Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness. LWT - Food Science and Technology, 44, 421-428.
16. Izumori, K. (2002). Bioproduction strategies for rare sugars. Naturwissenschafte, 89, 120-124.
17. Je, J.-Y., Qian, Z.-J., Byun, H.-G. & Kim, S.-K. (2007). Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochemistry, 42, 840-846.
18. Je, J.-Y., Lee, K.-H., Lee, M.H. & Ahn, C.-B. (2009). Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42, 1266-1272.
19. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. & Simpson, B.K. (2007). Purification and characterisation of trypsins from the spleen of skipjack tuna (Katsuwonus pelamis). Food Chemistry, 100, 1580-1589.
20. Langley, A., Wright, A., Hurry, G., Hampton, J., Aqorua, T. & Rodwell, L. (2009). Slow steps towards management of the world' largest tuna fishery. Marine Policy, 33, 271-279.
21. Levin, G.V. (2002). Tagatose, the new GRAS sweetener and health product. Journal of Medicinal Food, 5, 23-36.
22. Matsuo, T., Suzuki, H., Hashiquchi, M. & Izumori, K. (2002). d-Psicose is a rare sugar that provides no energy to growing rats. Journal of Nutritional Science and Vitaminology, 48, 77-80.
23. Nakkarike, M.S. & Narayan, B. (2008). In vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresource technology, 99, 9013-9016.
24. Naqash, S.Y. & Nazeer, R.A. (2011). Evaluation of bioactive properties of peptide isolated from Exocoetus volitans backbone. International Journal of Food science and Technology, 46, 37-43.
25. Nguyen, H.T.M., Sylla, K.S.B., Randriamahatody, Z. et al. (2011). Enzymatic hydrolysis of yellowfin tuna (Thunnus albacares) by-products using Protamex protease. Food Technology and Biotechnology, 49, 48-55.
26. Nielsen, P.M., Petersen, D. & Dambmann, C. (2001). Improved method for determining food protein degree of hydrolysis. Journal of Food Science, 66, 642-646.
27. Oliver, C.M., Melton, L.D. & Stanley, R.A. (2006). Creating proteins with novel functionality via the Maillard reaction: a review. Critical Reviews in Food Science and Nutrition, 46, 337-350.
28. Oyaizu, M. (1986). Studies on products browning reaction, antioxidative activity of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44, 307-315.
29. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237.
30. Sanmartin, E., Arboleya, J.C., Villamiel, M. & Moreno, F.J. (2009). Recent advances in the recovery and improvement of functional proteins from fish processing by-products: use of protein glycation as an alternative method. Comprehensive Reviews in Food Science and Food Safety, 8, 332-344.
31. Skytte, U.P. (2006). Tagatose. In: Sweeteners and Sugar Alternatives in Food Technology (edited by H. Mitchell ). Pp. 276-280. Oxford, UK: Blackwell.
32. Šližyte, R., Mozuraityte, R., Martínez-Alvarez, O., Falch, E., Fouchereau-Peron, M. & Rustad, T. (2009). Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochemistry, 44, 668-677.
33. Sui, L., Dong, Y.Y., Watanabe, Y. et al. (2005). The inhibitory effect and possible mechanisms of d-allose on cancer cell proliferation. International Journal of Oncology, 27, 907-912.
34. Sumaya-Martinez, M.T., Thomas, S., Linard, B., Binet, A. & Guérard, F. (2005). Effect of Maillard reaction conditions on browning and antiradical activity of sugar-tuna stomach hydrolysate model system. Food Research International, 38, 1045-1050.
35. Sun, Q. & Luo, Y. (2011). Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate-sugar model system. International Journal of Food Science & Technology, 46, 358-364.
36. Sun, Y., Hayakawa, S. & Izumori, K. (2004). Antioxidative activity and gelling rheological properties of dried egg white glycated with a rare keto-hexose through the Maillard reaction. Journal of Food Science, 69, 427-434.
37. Sun, Y., Hayakawa, S., Puangmanee, S. & Izumoring, K. (2006a). Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, d-allose, by Maillard reaction. Food Chemistry, 95, 509-517.
38. Sun, Y., Hayakawa, S., Chuamanochan, M., Fujimoto, M., Innun, A. & Izumori, K. (2006b). Antioxidant effects of Maillard reaction products obtained from ovalbumin and different d-aldohexoses. Bioscience Biotechnology and Biochemistry, 70, 598-605.
39. Vidotti, R.M., Viegas, E.M.M. & Carneiro, D.J. (2003). Amino acid composition of processed fish silage using different raw materials. Animal Feed Science and Technology., 105, 199-204.
40. Wu, T.H., Nigg, J.D., Stine, J.J. & Bechtel, P.J. (2001). Nutritional and chemical composition of by-product fractions produced from wet reduction of individual red salmon (Oncorhynchus nerka) heads and viscera. Journal of Aquatic Food Product Technology., 20, 183-195.
41. Yen, G.C. & Hsieh, P.P. (1995). Antioxidative activity and scavenging effects on active oxygen of xylose-lysine maillard reaction-products. Journal of the Science of Food and Agriculture, 67, 415-420.
42. You, J., Luo, Y., Shen, H. & Song, Y. (2011). ffect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system. International Journal of Food Science and Technology, 46, 2467-2474.