Enzymatic hydrolysis of by‐products from the fish‐filleting industry; chemical characterisation and nutritional evaluation
作者： Bjoern Liaset , E Lied , M Espe
DOI: 10.1002/(SICI)1097-0010(200004)80:5<581::AID-JSFA578>3.0.CO;2-I
关键词: Enzyme 、 Chemistry 、 Protein digestion 、 Enzymatic hydrolysis 、 Hydrolysis 、 Proteolysis 、 Atlantic cod 、 Chromatography 、 Food science 、 Hydrolysate 、 Pepsin
摘要: Fish frames without heads from Atlantic cod and salmon were proteolysed with the industrial enzymes neutrase®, alcalase® pepsin for 1, 15, 30, 45, 60, 90 120 min. After 120 min of hydrolysis, treated alcalase yielded significantly (p < 0.05) higher protein recoveries (67.6 64% respectively) as compared to neutrase or (53–62%). To minimise bitterness in fish hydrolysates, kojizyme™ was added after pre-hydrolysis alcalase, hydrolysis run additional times 120, 240, 360, 480, 600 720 min. Protein recovery did not change during kojizyme, but degree increased (p < 0.01) both hydrolysates. A hydrolysate (150 min) followed by treatment kojizyme (510 min) produced. The final freeze-dried a (FPH) chemically characterised. nutritional value FPH established an experiment rats. Inclusion 10% FPH-N showed rats fed inclusion levels FPH. © 2000 Society Chemical Industry
unirioja.es
cabdirect.org
sci-hub.se 参考文章(21)
Michael C. Archer, Jon O. Ragnarsson, Steven R. Tannenbaum, Daniel I. C. Wang, Enzymatic solubilization of an insoluble substrate, fish protein concentrate: Process and kinetic considerations Biotechnology and Bioengineering. ,vol. 15, pp. 181- 196 ,(1973) , 10.1002/BIT.260150113
I.N. Tatterson, Fish silage — Preparation, properties and uses Animal Feed Science and Technology. ,vol. 7, pp. 153- 159 ,(1982) , 10.1016/0377-8401(82)90050-5
F. Mendonça Diniz, A.M. Martin, Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrólisis de proteína del músculo de tiburón Food Science and Technology International. ,vol. 4, pp. 91- 98 ,(1998) , 10.1177/108201329800400203
W.A.M. MUTILANGI, D. PANYAM, A. KILARA, Hydrolysates from Proteolysis of Heat-denatured Whey Proteins Journal of Food Science. ,vol. 60, pp. 1104- 1109 ,(1995) , 10.1111/J.1365-2621.1995.TB06302.X
G. B. Quaglia, E. Orban, Enzymic solubilisation of proteins of sardine (sardina pilchardus) by commercial proteases Journal of the Science of Food and Agriculture. ,vol. 38, pp. 263- 269 ,(1987) , 10.1002/JSFA.2740380310
Georgios Lalasidis, Stig Bostrom, Lars Borje Sjoberg, Low molecular weight enzymatic fish protein hydrolysates: chemical composition and nutritive value. Journal of Agricultural and Food Chemistry. ,vol. 26, pp. 751- 756 ,(1978) , 10.1021/JF60217A045
M. A. Vijayalakshmi, L. Lemieux, J. Amiot, High performance size exclusion liquid chromatography of small molecular weight peptides from protein hydrolysates using methanol as a mobile phase additive Journal of Liquid Chromatography & Related Technologies. ,vol. 9, pp. 3559- 3576 ,(1986) , 10.1080/01483918608077804
J. Wernerman, Ribosome profiles from human skeletal muscle as a measure of protein synthesis. Clinical Nutrition. ,vol. 10, pp. 6- 11 ,(1991) , 10.1016/0261-5614(91)90108-O
M Espe, E Lied, Fish silage prepared from different cooked and uncooked raw materials: chemical changes during storage at different temperatures Journal of the Science of Food and Agriculture. ,vol. 79, pp. 327- 332 ,(1999) , 10.1002/(SICI)1097-0010(199902)79:2<327::AID-JSFA207>3.0.CO;2-T
Fereidoon Shahidi, Xiao-Qing Han, Jozef Synowiecki, Production and characteristics of protein hydrolysates from capelin (Mallotus villosus) Food Chemistry. ,vol. 53, pp. 285- 293 ,(1995) , 10.1016/0308-8146(95)93934-J