In vitro study of selected physiological and physicochemical properties of fish protein hydrolysates from 4 Australian fish species

International Food Research Journal

Volumn 23, Issue 5, 2016, Pages 2029-2040

  Nurdiani, R ^a,b   Dissanayake, M ^a   Street, W E ^c   Donkor, O N ^a   Singh, T K ^d   Vasiljevic, T ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b BRAWIJAYA UNIVERSITY   (Indonesia)

^c Geelong Food Co Products Cluster   (Australia)

^d CSIRO   (Australia)

Author keywords

Barramundi; Fish protein hydrolysate; Flathead; Physicochemical properties; Physiological properties; Salmon; Silver warehou

Indexed keywords

EID: 84992088524     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (79)

1. Ahmed, Z., Donkor, O., Street, W. A. and Vasiljevic, T. 2013. Proteolytic activities in fillets of selected underutilized Australian fish species. Food Chemistry 140(1-2): 238-244.
2. Ahmed, Z., Donkor, O., Street, W. A. and Vasiljevic, T. 2015. Calpains-and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides. Trends in Food Science and Technology 45(1): 130-146.
3. Akagündüz, Y., Mosquera, M., Giménez, B., Alemán, A., Montero, P. and Gómez-Guillén, M. C. 2014. Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides. LWT-Food Science and Technology 55: 579-585.
4. AOAC. 2005. Official methods of analysis. Washington D.C.: Association of Official Analytical Chemists.
5. Aspmo, S. I., Horn, S. J. and H. Eijsink, V. G. 2005. Enzymatic hydrolysis of atlantic cod (Gadus morhua L.) viscera. Process Biochemistry 40(5): 1957-1966.
6. Balti, R., Nedjar-Arroume, N., Bougatef, A., Guillochon, D. and Nasri, M. 2010a. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases. Food Research International 43(4): 1136-1143.
7. Balti, R., Bougatef, A., Ali, N. E. H., Zekri, D., Barkia, A. and Nasri, M. 2010b. Influence of degree of hydrolysis on functional properties and angiotensin I-converting enzyme-inhibitory activity of protein hydrolysates from cuttlefish (Sepia officinalis) by-products. Journal of the Science of Food and Agriculture 90(12): 2006-2014.
8. Barkia, A., Bougatef, A. L. I., Khaled, H. B. and Nasri, M. 2010. Antioxidant activities of sardinelle heads and/or viscera protein hydrolysates prepared by enzymatic treatments Journal of Food Biochemistry 34: 303-320.
9. Barthomeuf, C., Pourrat, H. and Pourrat, A. 1988. Isolation and purification of a new protease from Aspergillus niger LCF no 9. Biotechnology Techniques 2(3): 29-34.
10. Benjakul, S. and Morrissey, M. T. 1997. Protein hydrolysates from pacific whiting solid wastes. Journal of Agricultural and Food Chemistry 45: 3423-3430.
11. Bueno-Solano, C., López-Cervantes, J., Campas-Baypoli, O. N., Lauterio-García, R., Adan-Bante, N. P. and Sánchez-Machado, D. I. 2009. Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products. Food Chemistry 112(3): 671-675.
12. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2005. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry 93(4): 607-617.
13. Chéret, R., Delbarre-Ladrat, C., Lamballerie-Anton, M. D. and Verrez-Bagnis, V. 2007. Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chemistry 101(4): 1474-1479.
14. Cheung, I. W. Y. and Li-Chan, E. C. Y. 2010. Angiotensin I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chemistry 122(4): 1003-1012.
15. Damodaran, S. 1989. Interrelationship of molecular and functional properties of food proteins. In Kinsella, J. E. and Soucie, W. G. (Eds). Food proteins. (edited by), p 21-51. Champaign, Ill: The American Oil Chemists' Society.
16. Diniz, F. M. and Martin, A. M. 1997. Fish protein hydrolysates by enzymatic processing. Agro Food Industry Hi-Tech 8(3): 9-13.
17. Dissanayake, M., Kelly, A. L. and Vasiljevic, T. 2010. gelling properties of microparticulated whey proteins. Journal of Agricultural and Food Chemistry 58(11): 6825-6832.
18. Dissanayake, M. and Vasiljevic, T. 2009. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science 92(4): 1387-1397.
19. Dong, S., Zeng, M., Wang, D., Liu, Z., Zhao, Y. and Yang, H. 2008. Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Food Chemistry 107(4): 1485-1493.
20. Donkor, O. N., Stojanovska, L., Ginn, P., Ashton, J. and Vasiljevic, T. 2012. Germinated grains-Sources of bioactive compounds. Food Chemistry 135(3): 950-959.
21. Elfahri, K. R., Donkor, O. N. and Vasiljevic, T. 2014. Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins. International Dairy Journal 38(1): 37-46.
22. Enzyme Solutions (2010). Acid fungal protease for protein hydrolysis. LTD, E. S. P.). Victoria, Australia. FAO Fisheries and Aquaculture Department. 2014. The state of world fisheries and aquaculture 2014. Rome Food and Agriculture Organization of the United Nations.
23. Fan, J., He, J., Zhuang, Y. and Sun, L. 2012. Purification and identification of antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) frame protein. Molecules 17(11): 12836-12850.
24. Gbogouri, G. A., Linder, M., Fanni, J. and Parmentier, M. 2004. Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates. Journal of Food Science 69(8): C615-C622.
25. Geirsdottir, M., Sigurgisladottir, S., Hamaguchi, P. Y., Thorkelsson, G., Johannsson, R., Kristinsson, H. G. and Kristjansson, M. M. 2011. Enzymatic hydrolysis of blue whiting (Micromesistius poutassou); functional and bioactive properties. Journal of Food Science 76(1): C14-C20.
26. Gu, R.-Z., Li, C.-Y., Liu, W.-Y., Yi, W.-X. and Cai, M.-Y. 2011. Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from atlantic salmon (Salmo salar L.) skin. Food Research International 44(5): 1536-1540.
27. Hastings, R. J., Rodger, G. W., Park, R., Matthews, A. D. and Anderson, E. M. 1985. Differential scanning calorimetry of fish muscle: the effect of processing and species variation. Journal of Food Science 50(2): 503-506.
28. Herpandi, N. H., Rosma, A. and Wan Nadiah, W. A. 2011. the tuna fishing industry: a new outlook on fish protein hydrolysates. Comprehensive Reviews in Food Science and Food Safety 10(4):195-207.
29. Hoyle, N. T. and Merritt, J. H. 1994. Quality of fish-protein hyrdolysates from herring (Clupea harengus). Journal of Food Science 59(1): 76-79.
30. Jarai, G. and Buxton, F. 1994. Nitrogen, carbon, and pH regulation of extracellular acidic proteases of Aspergillus niger. Current Genetics 26(3): 238-244.
31. Je, J.-Y., Park, P.-J. and Kim, S.-K. 2005. Antioxidant activity of a peptide isolated from alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International 38(1): 45-50.
32. Jun, S.-Y., Park, P.-J., Jung, W.-K. and Kim, S.-K. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology 219(1): 20-26.
33. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2007. 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 102(4): 1317-1327.
34. Kong, F., Tang, J., Lin, M. and Rasco, B. 2008. Thermal effects on chicken and salmon muscles: tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT-Food Science and Technology 41(7): 1210-1222.
35. Kong, F., Tang, J., Rasco, B., Crapo, C. and Smiley, S. 2007. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. Journal of Food Science 72(2): S103-S111.
36. Kristinsson, H. G. and Rasco, B. A. 2000a. Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties. Critical Reviews in Food Science and Nutrition 40(1): 43-81.
37. Kristinsson, H. G. and Rasco, B. A. 2000b. Biochemical and functional properties of atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry 48: 657-666.
38. Lee, S. W., Shimizu, M., Kaminogawa, S. and Yamauchi, K. 1987. Emulsifying properties of a mixture of peptides derived from the enzymatic hydrolyzates of bovine caseins. Agricultural and Biological Chemistry 51(6): 1535-1540.
39. Li, G.-H., Le, G.-W., Shi, Y.-H. and Shrestha, S. 2004. Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects. Nutrition Research 24(7): 469-486.
40. Lin, L., Lv, S. and Li, B. 2012. Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates. Food Chemistry 131(1): 225-230.
41. Manikkam, V., Vasiljevic, T., Donkor, O. N. and Mathai, M. L. 2015. A review of potential marine-derived hypotensive and anti-obesity peptides. Critical Reviews in Food Science and Nutrition 56(1): 92-112.
42. Matsumura, N., Fujii, M., Takeda, Y., Sugita, K. and Shimizu, T. 1993. Angiotensin i-converting enzyme inhibitory peptides derived from bonito bowels autolysate. Bioscience, Biotechnology, and Biochemistry 57(5): 695-697.
43. Medenieks, L. and Vasiljevic, T. 2008. Underutilised fish as sources of bioactive peptides with potential health benefits. Food Australia 60(12): 581-588.
44. Mendis, E., Rajapakse, N. and Kim, S. K. 2005. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry 53(3): 581-587.
45. Miller, R. and Groninger, H. S. 1976. Functional properties of enzyme-modified acylated fish protein derivatives. Journal of Food Science 41(2): 268-272.
46. Murphy, R. and Marks, B. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Science 79(1): 99-104.
47. Nasri, R., Younes, I., Jridi, M., Trigui, M., Bougatef, A., Nedjar Arroume, N., Dhulster, P., Nasri, M. and Karra-Châabouni, M. 2013. ACE inhibitory and antioxidative activities of goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation. Food Research International 54: 552-561.
48. Nurdiani, R., Dissanayake, M., Street, W. A., Vasiljevic, T., Donkor, O. N. and Singh, T. K. 2015. Sustainable use of marine resources-turning waste into food ingredients. International Journal of Food Science and Technology 50: 2329-2339.
49. O'Donnell, D., Wang, L., Xu, J., Ridgway, D., Gu, T. and Moo-Young, M. 2001. Enhanced heterologous protein production in Aspergillus niger through pH control of extracellular protease activity. Biochemical Engineering Journal 8(3): 187-193.
50. Ohta, T., Iwashita, A., Sasaki, S. and Kawamura, Y. 1997. Antihypertensive action of the orally administered protease hydrolysates of Chum salmon head and their angiotensin I-converting enzyme inhibitory peptides. Food Science and Technology International 3(4): 339-343.
51. Ondetti, M. A., Rubin, B. and Cushman, D. W. (1977). Design of specific inhibitors of angiotensin-converting enzyme: new class of orally active antihypertensive agents. Science 196(4288): 441-444.
52. Ono, S., Hosokawa, M., Miyashita, K. and Takahashi, K. 2003. Isolation of peptides with angiotensin I-converting enzyme inhibitory effect derived from hydrolysate of upstream chum salmon muscle. Journal of Food Science 68(5): 1611-1614.
53. Ovissipour, M., Safari, R., Motamedzadegan, A. and Shabanpour, B. 2012. Chemical and biochemical hydrolysis of persian sturgeon (Acipenser persicus) visceral protein. Food and Bioprocess Technology 5(2): 460-465.
54. Pearce, K. N. and Kinsella, J. E. 1978. Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26(3): 716-723.
55. Peña-Ramos, E. A. and Xiong, Y. L. 2003. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science 64(3): 259-263.
56. Petersen, B. R. 1981. The impact of the enzymic hydrolysis process on recovery and use of proteins. In Birch, G. G., Blakebrough, N. and Parker, K. J. (Eds). Enzymes and Food Processing, p. 149-175. Springer Netherlands.
57. Poulter, R., Ledward, D., Godber, S., Hall, G. and Rowlands, B. 1985. Heat stability of fish muscle proteins. International Journal of Food Science and Technology 20(2): 203-217.
58. Pourrat, H., Barthomeuf, C., Texier, O. and Pourrat, A. 1988. Production of semi-alkaline protease by Aspergillus niger. Journal of Fermentation Technology 66(4): 383-388.
59. Qian, Z.-J., Je, J.-Y. and Kim, S.-K. 2007. Antihypertensive effect of angiotensin I converting enzyme-inhibitory peptide from hydrolysates of bigeye tuna dark muscle, Thunnus obesus. Journal of Agricultural and Food Chemistry 55: 8398-8403.
60. Rustad, T., Storrø, I. and Šližyte, R. 2011. Possibilities for the utilisation of marine by-products. International Journal of Food Science and Technology 46: 2001-2014.
61. SAS Institute, Inc., 2009. The SAS System for Windows Release 9.2. SAS Institute Incorporation. Cory, NC, USA.
62. Seki, E., Osajima, K., Matsufuji, H., Matsui, T. and Osajima, Y. 1995. Val-Tyr, an angiotensin-I convertingenzyme-inhibitor from sardines that have resistance to gastrointestinal proteases. Nippon Nogeikagaku Kaishi-Journal of the Japan Society for Bioscience Biotechnology and Agrochemistry 69(8): 1013-1020.
63. Shahidi, F., Han, X.-Q. and Synowiecki, J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry 53(3): 285-293.
64. Shiozaki, K., Shiozaki, M., Masuda, J., Yamauchi, A., Ohwada, S., Nakano, T., Yamaguchi, T., Saito, T., Muramoto, K. and Sato, M. 2010. Identification of oyster-derived hypotensive peptide acting as angiotensin-I-converting enzyme inhibitor. Fisheries Science 76(5): 865-872.
65. Šližyte, R., Mozuraityte, R., Martínez-Alvarez, O., Falch, E., Fouchereau-Peron, M. and Rustad, T. 2009. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochemistry 44(6): 668-677.
66. Souissi, N., Bougatef, A., Triki-Ellouz, Y. and Nasri, M. 2007. Biochemical and functional properties of sardinella (Sardinella aurita) by-product hydrolysates. Food Technology and Biotechnology 45(2): 187-194.
67. Sovik, S. L. and Rustad, T. 2004. Proteolytic activity in byproducts from cod species caught at three different fishing grounds. Journal of Agricultural and Food Chemistry 53(2): 452-458.
68. Spinelli, J., Koury, B. and Miller, R. 1972. Approaches to the utilization of fish for the preparation of protein isolates. Enzymic Modifications of Myofibrillar Fish Proteins. Journal of Food Science 37(4): 604-608.
69. Sun, X. D. and Holley, R. A. 2011. Factors influencing gel formation by myofibrillar proteins in muscle foods. Comprehensive Reviews in Food Science and Food Safety 10(1):33-51.
70. Taguchi, T., Tanaka, M. and Suzuki, K. 1981. On heat coagulation of water soluble proteins from deep sea fishes. Bulletin of the Japanese Society of Scientific Fisheries 47(4): 551-554.
71. Thiansilakul, Y., Benjakul, S. and Shahidi, F. 2007a. Antioxidative activity of protein activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. Journal of Food Biochemistry 31(2): 266-287.
72. Thiansilakul, Y., Benjakul, S. and Shahidi, F. 2007b. Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry 103(4): 1385-1394.
73. Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G. and Kristbergsson, K. 2002. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chemistry 77(3): 377-385.
74. Totosaus, A., Montejano, J. G., Salazar, J. A. and Guerrero, I. 2002. A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology 37(6): 589-601.
75. Vieira, G. H. F., Martin, A. M., Saker-Sampaiao, S., Omar, S. and Goncalves, R. C. F. 1995. Studies on the enzymatic hydrolysis of brazilian lobster (Panulirus spp.) processing wastes. Journal of the Science of Food and Agriculture 69(1): 61-65.
76. Visessanguan W. and An H. 2000. Effects of proteolysis and mechanism of gel weakening in heat-induced gelation of fish myosin. Journal of Agricultural and Food Chemistry 48(4): 1024-32.
77. Wilding, P., Lillford, P. J. and Regenstein, J. M. 1984. Functional properties of proteins in foods. Journal of Chemical Technology and Biotechnology 34(3): 182-189.
78. Wu, H.-C., Chen, H.-M. and Shiau, C.-Y. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International 36(9-10): 949-957.
79. Wu, W. U., Hettiarachchy, N. S. and Qi, M. (1998). Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. Journal of the American Oil Chemists Society 75(7): 845-850.