Study of hydrolysis conditions of Salmon waste to collect antioxidant peptides
Main Article Content
Abstract
Bioactive peptides are considered short chains of 2-20 amino acids, with molecular weights of less than 10.000 Da. They not only have nutritional value but also have positive impacts on body functions and promote health as activities antioxidant, anti-microbial, antithrombotic, immunostimulatory. Many bioactive peptides have been isolated from difference foods: animal (fish, milk, snake venom...), plant (soybean, mushroom...). In this study, we selected hydrolysis conditions of Salmon waste (Salmo salar) to collect antioxidant peptides.The results show that the appropriate hydrolysis conditions were: Trypsin 2%, pH 8,5, temperature 40''C in 4 hours then Alcalase 2%, pH 8,0, temperature 55oC in 4 hours, after that they were obtained by ultrafiltration of protein hydrolysate through molecular weight cut-off membranes of 30, 10kDa. The hydrolysis protein solution contains 29,48 mg/ml acid amin and DPPH radical scavenging capacity is 70,34%.
Keywords:
Salmon, protein hydrolysis, bioactive peptide
References
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15. Normah I., Normah I., Jamilah B., Saari N. and Yaakob B, Optimization of hydrolysis conditions for the production of threadfin bream (Nemipterus japonicus) hydrolysate by Alcalase, Journal of Muscle Foods 16, 2 (2005) 87.
16. Oh K. S., J. S. Kim, and J. W. Hur, Processings of flavoring substances from small Kingfish, Korean Journal of Food Science and Technology 30, 6 (1998) 1339.
17. O'Meara G., P. Munro, Effects of reaction variables on the hydrolysis of lean beef tissue by Alcalase, Meat science 11, 3 (1984) 227.
18. Opheim, Margareth, Slizyte. R., Sterten. H., Provan. F., Larssen. E. and Kjos. N. P., Hydrolysis of Atlantic salmon (Salmo salar) rest raw materials—Effect of raw material and processing on composition, nutritional value and potential bioactive peptides in the hydrolysates, Process Biochemistry 50, 8 (2015) 1247.
19. Rustad T., I. Storro, and R. Slizyte, Possibilities for the utilisation of marine by products, International journal of food science & technology 46, 10 (2011).
20. Shahidi F, Han XQ, Synowiecki J, Production and characteristics of protein hydrolysates from capelin (Mallotus villosus), Food Chem 53(1995) 285.
21. See S., L. Hoo, and A.S. Babji, Optimization of enzymatic hydrolysis of Salmon (Salmo salar) skin by Alcalase, International Food Research Journal 18, 4 (2011).
2. Adler, Nissen J., Enzymic hydrolysis of food proteins, Elsevier applied science publishers, London, 1986.
3. AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, Virginia, 2016.
4. Amissah, Justina, Bioactive properties of Salmon skin protein hydrolysates, Diss. McGill University Libraries, 2012.
5. Głowacz Różyńska Agnieszka, Tynek M., Malinowska Pańczyk E., Martysiak Żurowska D., Pawłowicz R., and Kołodziejska I., Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts, European Journal of Lipid Science and Technology 118 11 (2016) 1759.
6. Chantachum S., Benjakul S., and Sriwirat N., Separation and quality of fish oil from precooked and non-precooked tuna heads, Food Chem 69 (2000) 289.
7. Diniz FM, Martin AM, Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfsh (Squalus acanthias) muscle. Int J Food Sci Tech 31 (1996) 419.
8. Gbogouri GA, Linder M, Fanni J, and Parmentier M, Influence of hydrolysis degree on the functional properties of Salmon by products hydrolysates, J Food Sci 69, 8 (2004).
9. Guerard F, Dufosse L, De La Broise D, and Binet A, Enzymatic hydrolysis of proteins from yellow tuna (Thunnus albacores) wastes using Alcalase, J Mol Catal B-Enzym 11, 4 (2001) 1051.
10. Guerard F, Guimas L, and Binet A, Production of tuna waste hydrolysates by a commercial neutral protease preparation. J Mol Catal B-Enzym 19 (2002) 489.
11. Herpandi H., Huda N., Rosma A., and Nadiah W. A., Optimizing the enzymatic hydrolysis of Skipjack tuna (Katsuwonus pelamis) dark flesh using Alcalase enzyme: A response surface approach, Journal of Fisheries and Aquatic Science 8, 4 (2013) 494.
12. Kim, S.M., Manufacture of fish hydrolyzate by enzyme. Korean Journal of Food Science and Technology 31, 3 (1999) 727.
13. Kristinsson, H.G., and B.A. Rasco, Fish protein hydrolysates: production, biochemical, and functional properties, Critical reviews in food science and nutrition 40, 1 (2000) 43.
14. Muyonga. J. H., Colec. C. G. B. and Duodub. K. G., Extraction and physicochemical characterisation of Nile perch (Lates niloticus) skin and bone gelatine, Food Hydrocolloids 8(2004) 581.
15. Normah I., Normah I., Jamilah B., Saari N. and Yaakob B, Optimization of hydrolysis conditions for the production of threadfin bream (Nemipterus japonicus) hydrolysate by Alcalase, Journal of Muscle Foods 16, 2 (2005) 87.
16. Oh K. S., J. S. Kim, and J. W. Hur, Processings of flavoring substances from small Kingfish, Korean Journal of Food Science and Technology 30, 6 (1998) 1339.
17. O'Meara G., P. Munro, Effects of reaction variables on the hydrolysis of lean beef tissue by Alcalase, Meat science 11, 3 (1984) 227.
18. Opheim, Margareth, Slizyte. R., Sterten. H., Provan. F., Larssen. E. and Kjos. N. P., Hydrolysis of Atlantic salmon (Salmo salar) rest raw materials—Effect of raw material and processing on composition, nutritional value and potential bioactive peptides in the hydrolysates, Process Biochemistry 50, 8 (2015) 1247.
19. Rustad T., I. Storro, and R. Slizyte, Possibilities for the utilisation of marine by products, International journal of food science & technology 46, 10 (2011).
20. Shahidi F, Han XQ, Synowiecki J, Production and characteristics of protein hydrolysates from capelin (Mallotus villosus), Food Chem 53(1995) 285.
21. See S., L. Hoo, and A.S. Babji, Optimization of enzymatic hydrolysis of Salmon (Salmo salar) skin by Alcalase, International Food Research Journal 18, 4 (2011).