Kinetic characterization of Channa striatus muscle sarcoplasmic and myofibrillar protein hydrolysates

Journal of Food Science and Technology

Volumn 51, Issue 3, 2014, Pages 467-475

  Ghassem, Masomeh ^a   Fern, See Siau ^a   Said, Mamot ^a   Ali, Zainon Mohd ^a   Ibrahim, Saadiah ^b   Babji, Abdul Salam ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b Fisheries Research Institute   (Malaysia)

Author keywords

Channa striatus; Degree of hydrolysis; Kinetic parameters; Michaelis constant; Proteolytic activity

Indexed keywords

AMINO ACID COMPOSITIONS; APPARENT MICHAELIS CONSTANTS; CHANNA STRIATUS; DEGREE OF HYDROLYSIS; KINETIC CHARACTERISTICS; KINETIC CHARACTERIZATION; MICHAELIS CONSTANTS; PROTEOLYTIC ACTIVITIES;

AMINO ACIDS; ENZYME ACTIVITY; HYDROLYSIS; KINETIC PARAMETERS; PROTEINS;

PROTEOLYSIS;

CHANNA STRIATA;

EID: 84897617305     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0526-6     Document Type: Article

References (31)

1. Alaiz M, Navarro JL, Girón J, Vioque E (1992) Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate. J Chromatogr 591:181-186
2. Arihara K (2006) Functional properties of bioactive peptides derived from meat proteins. In: Advanced technologies for meat processing. CRC Press, Boca Raton, 245-274
3. Biesalski HK (2005) Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Sci 70:509-524
4. Bisswanger H (2004) Enzyme reaction. In: Practical enzymology. Wiley, Germany, 7-164
5. Chelh I, Gatellier P, Santé-Lhoutellier V (2007) Characterization of fluorescent Schiff bases formed during oxidation of pig myofibrils. Meat Sci 76:210-215
6. Church FC, Swaisgood HE, Porter DH, Catignani GL (1983) Spectrophotometric assay using O-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66:1219-1227
7. m: a useful comparator. Trends Biotechnol 25:247-249
8. Ghassem M, Khoo TC, Feni HS, Babji AS, Tengku Rozaina TM (2009) Proximate composition, fatty acid and amino acid profiles of selected Malaysian freshwater fish. Malay Fish J 8:7-16
9. Hay JD, Currie RW, Wolf FH, Sanders ESB (1973) The effect of post mortem aging on chicken muscle fibrils. J Food Sci 38:981-990
10. Kim SK, Lee HC, Byun HG, Jeon YJ (1996) Isolation and characterization of antioxidative peptides from enzymatic hydrolysates of yellowfin sole skin gelation. J Korean Fish Soc 29:246-255
11. Kraus E, Femfert U (1976) Proteinase K from the mold Tritirachium album Limber. Specificity and mode of action. Hoppe Seylers Z Physiol Chem 357:937-947
12. Kristinsson HG, Rasco BA (2000) Fish protein hydrolysates: production, biochemical and functional properties. Crit Rev Food Sci 32:1-39
13. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem 193:265-275
14. Mackie IM (1982) Fish protein hydrolysates. Process biochem 17:26-31
15. Mat Jais AM (2007) Pharmacognosy and pharmacology of Haruan (Channa striatus), a medicinal fish with wound healing properties. Bol Latinoam Caribe Plant Med Aromat 6:52-60
16. Ming H, Feng H, Xinglian X, Guanghong Z (2009) Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging. Food Chem 115:181-186
17. Morzel M, Gatellier PH, Sayd T, Renerre M, Laville E (2006) Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Sci 73:536-543
18. Murray BA, FitzGerald RJ (2007) Angiotensin converting enzyme inhibitory peptides derived from food proteins: biochemistry, bioactivity and production. Curr Pharm Des 13(8):773-791
19. Nagai T, Suzuki N, Nagashima T (2006) Antioxidative activities and angiotensin I-converting enzyme inhibitory activities of enzymatic hydrolysates from commercially available Kamaboko species. J Food Sci Technol 12:335-346
20. Nakagawa T, Watabe S, Hashimoto K (1988) Identification of three major components in fish sarcoplasmic proteins. Nippon Suisan Gakk 54(6):999-1004
21. Nazeer RA, Divya Prabha KR, Sampath Kumar NS, Jai Ganesh R (2011) Isolation of antioxidant peptides from clam, Meretrix casta (Chemnitz). J Food Sci Technol. doi: 10.1007/s13197-011-0395-z
22. Qian S, Huixing S, Yongkang L (2011) Antioxidant activity of hydrolysates and peptide fractions derived from porcine haemoglobin. J Food Sci Technol 48(1):53-60
23. Sairam S, Krishna AGG, Urooj A (2010) Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product. J Food Sci Technol 48(4):478-483
24. Salami M, Yousefi R, Ehsani MR, Dalgalarrondo MI, Chobert JM, Haertlé T, Razavi SH, Saboury AA, Niasari-Naslaji A, Moosavi-Movahedi AA (2008) Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes. Int Dairy J 18:1097-1102
25. Schagger H, von Jagow G (1987) Tricine-sodium dodecyl sulfatepolyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal Biochem 166:368-379
26. Shargel L, Wu-Pong S, Yu ABC (2005) Applied Biopharmaceutics and Pharmacokinetics, 5th edn. Appleton & Lange Reviews/McGraw-Hill, New York
27. Skaara T, Regenstein JM (1990) The structure and properties of myofibrillar proteins in beef, poultry, and fish. J Muscle Foods 1:269-291
28. Taylor WJ, Diers-Caviness MH (2003) A textbook of the clinical application of therapeutic drug monitoring. Abbott Laboratories Ltd, Diagnostic Division, Irving
29. Thiansilakul Y, Benjakul S, Shahidi F (2007) Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chem 103:1385-1394
30. Wayne SI, Fruton JS (1983) Thermolysin-catalyzed peptide bond synthesis. Proc Natl Acad Sci 80:3241-3244
31. Zuraini A, Somchit MN, Solihah MH, Goh YM, Arifah AK, Zakaria MS, Somchit N, Rajion MA, Zakaria ZA, Mat Jais AM (2006) Fatty acid and amino acid composition of three local Malaysian Channa spp fish. Food Chem 97:674-678