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Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish (Pangasius hypophthalmus) Side Stream Isolates

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dc.contributor.author Nguyen, Hang Thi
dc.contributor.author Bao, Huynh Nguyen Duy
dc.contributor.author Dang, Huong Thi Thu
dc.contributor.author Tómasson, Tumi
dc.contributor.author Arason, Sigurjón
dc.contributor.author Guðjónsdóttir, María
dc.date.accessioned 2023-08-15T01:05:35Z
dc.date.available 2023-08-15T01:05:35Z
dc.date.issued 2022-12
dc.identifier.citation Nguyen , H T , Bao , H N D , Dang , H T T , Tómasson , T , Arason , S & Guðjónsdóttir , M 2022 , ' Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish (Pangasius hypophthalmus) Side Stream Isolates ' , Foods , vol. 11 , no. 24 , 4102 . https://doi.org/10.3390/foods11244102
dc.identifier.issn 2304-8158
dc.identifier.other 75772975
dc.identifier.other 83304925-6b60-4484-88e0-c0b84a072c8d
dc.identifier.other 85144691214
dc.identifier.uri https://hdl.handle.net/20.500.11815/4399
dc.description Funding Information: This research was supported by the UNESCO GRÓ−Fisheries Training Programme and The Icelandic Food Research Fund in Iceland (Matvælasjóður). Publisher Copyright: © 2022 by the authors.
dc.description.abstract Enzymatic hydrolysis is a novel method to recover highly potent bioactive fish protein hydrolysates (FPHs) from fish processing side-streams. The common way of producing FPHs directly from fish side-streams may be inappropriate due to the excess of lipids and pro-oxidants, especially in lipid-rich streams, as obtained from Tra catfish. This study aimed to optimise the hydrolysis conditions for a commercial enzyme (Alcalase® 2.4 L) (enzyme concentrate, temperature, and time) in FPH production from the fish protein isolate obtained from Tra catfish dark muscle (DM-FPI) using the pH-shift method. The degree of hydrolysis (DH), protein recovery (PR), and antioxidant properties, including DPPH radical scavenging activity (DPPH-RSA) and total reducing power capacity (TRPC), were measured to evaluate the effects of the hydrolysis conditions on the FPHs. Optimal hydrolysis was obtained at an enzyme/substrate protein ratio of 3% (v/w) and a hydrolysis temperature of 50 °C for 3 h. The FPHs obtained from different substrates, including DM-FPI, abdominal cut-off (ACO) FPI, and head and backbone blend (HBB) FPI, had similar DHs under these optimum conditions, ranging from 22.5% to 24.0%. However, the FPH obtained from abdominal cut-off isolate (ACO-FPH) showed the highest PR of 81.5 ± 4.3% and the highest antioxidant properties, with a DPPH-RSA of 86.1 ± 1.6% and a TRPC of 6.4 ± 0.4 equivalent mg vitamin C/g protein. The resulting FPHs present a natural source of antioxidants with great potential for food applications, especially the ACO-FPH. In addition, all FPHs had excellent amino acid profiles, indicating strong potential for their use as supplements. Tra catfish protein-rich side-streams can thus be processed into high-value bioactive FPHs using Alcalase for human consumption.
dc.format.extent 1747347
dc.language.iso en
dc.relation.ispartofseries Foods; 11(24)
dc.rights info:eu-repo/semantics/openAccess
dc.subject amino acids
dc.subject antioxidant
dc.subject dark muscle
dc.subject enzymatic hydrolysis
dc.subject fish protein isolates
dc.subject side streams
dc.subject Food Science
dc.subject Microbiology
dc.subject Health (social science)
dc.subject Health Professions (miscellaneous)
dc.subject Plant Science
dc.title Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish (Pangasius hypophthalmus) Side Stream Isolates
dc.type /dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/article
dc.description.version Peer reviewed
dc.identifier.doi 10.3390/foods11244102
dc.relation.url http://www.scopus.com/inward/record.url?scp=85144691214&partnerID=8YFLogxK
dc.contributor.department Faculty of Food Science and Nutrition

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