Production of Protein Hydrolysates Using Marine Catfish Bagre panamensis Muscle or Casein as Substrates: Effect of Enzymatic Source and Degree of Hydrolysis on Antioxidant and Biochemical Properties.

Applied Biochemistry and Biotechnology
Gissel Daniela Rios-HerreraJorge Saul Ramirez-Perez

Abstract

Protein hydrolysates from fishery byproducts have resulted to be nutraceutical ingredients with potential to be applied in human nutrition; however, critical quality attributes are dependent on some process parameters such as enzyme source and degree of hydrolysis. This study analyzed the biochemical properties and in vitro antioxidant activity (using DPPH, ABTS, and FRAP assays), of protein hydrolysates at 10, 20, and 30% degree of hydrolysis (DH), measured by pH-STAT and prepared from sea catfish (Bagre panamensis) muscle and casein as protein sources by treatment with alcalase (ALC) and a semi-purified protease extract (SPE) from B. panamensis intestinal tissues as enzyme sources. With SPE, the DH was reached faster than ALC regardless of the protein substrate used. Sea catfish muscle (MUSC) hydrolysate made with SPE at 30% DH showed the highest antioxidant activity (DPPH: 118.8 μmoles TE/mg; ABTS: EC50 of 1.5 mg/mL). In FRAP assay, the MUSC hydrolysates produced with SPE or ALC at 20% DH showed the higher activity (0.38 and 0.40 μmoles TE/mg, respectively). MUSC hydrolysates made with SPE contained the highest proportion of peptides with MW < 1.35 kDa and had a high protein content (72 to 78%), and almost 50% of the amino a...Continue Reading

References

May 25, 2010·Journal of Food Science·Huaixia YinSubramaniam Sathivel
Jan 21, 2016·Journal of Food Science and Technology·P K BinsiC N Ravishankar
Mar 14, 2017·Journal of Animal Science and Biotechnology·Yongqing HouGuoyao Wu
Mar 14, 2018·Marine Biotechnology·Juan Zamora-SilleroCarlos Prentice
Apr 28, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yuchen GuoPaula Jauregi

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