Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi)
Summary The aim of this study was to develop an enzymatic hydrolysis process of protein co‐products for two major commercial fish species in Australia: Atlantic salmon (AS) and Yellowtail kingfish (YTK). The outcomes are to produce high protein recovery of fish protein hydrolysates within controlled...
Published in: | International Journal of Food Science & Technology |
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2012.03115.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2012.03115.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03115.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2012.03115.x 2024-06-23T07:51:20+00:00 Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) He, Shan Franco, Chris Zhang, Wei 2012 http://dx.doi.org/10.1111/j.1365-2621.2012.03115.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2012.03115.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03115.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 47, issue 11, page 2397-2404 ISSN 0950-5423 1365-2621 journal-article 2012 crwiley https://doi.org/10.1111/j.1365-2621.2012.03115.x 2024-06-13T04:25:44Z Summary The aim of this study was to develop an enzymatic hydrolysis process of protein co‐products for two major commercial fish species in Australia: Atlantic salmon (AS) and Yellowtail kingfish (YTK). The outcomes are to produce high protein recovery of fish protein hydrolysates within controlled molecular weight ranges that display enhanced physicochemical properties of oil binding and emulsification. Three enzymes (Flavourzyme, Neutrase and Alcalase) were applied to processing co‐products. Protein recovery and physicochemical properties were evaluated with increasing hydrolysis time from 30 min to 180 min and ratio of enzyme to substrate (E/S) from 0.5% to 3.0%. In order to achieve a product with optimum emulsifying capacity (50 ± 0.6 m 2 g −1 ), an E/S ratio of 0.6–1.3% Flavourzyme was applied for 30–111 min with a protein recovery of 55%; in order to achieve a product with optimum oil‐binding capacity (8.3 ± 0.3 g oil g hydrolysates −1 ), an E/S ratio of 2.3–3.0% Flavourzyme was applied for 25–64 min with a protein recovery of 70%. YTK protein hydrolysates were further membrane‐fractionated into five fractions (>100 kDa, 50–100 kDa, 30–50 kDa, 10–30 kDa and <10 kDa), and of these, the 10–30 kDa exhibited the best properties of oil binding (19 ± 0.3 g oil g hydrolysates −1 ) and emulsification (57 ± 0.7 m 2 g −1 ). These results demonstrate the importance of enzymatic hydrolysis of seafood co‐products into high‐value ingredients for food products and processing. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library International Journal of Food Science & Technology 47 11 2397 2404 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Summary The aim of this study was to develop an enzymatic hydrolysis process of protein co‐products for two major commercial fish species in Australia: Atlantic salmon (AS) and Yellowtail kingfish (YTK). The outcomes are to produce high protein recovery of fish protein hydrolysates within controlled molecular weight ranges that display enhanced physicochemical properties of oil binding and emulsification. Three enzymes (Flavourzyme, Neutrase and Alcalase) were applied to processing co‐products. Protein recovery and physicochemical properties were evaluated with increasing hydrolysis time from 30 min to 180 min and ratio of enzyme to substrate (E/S) from 0.5% to 3.0%. In order to achieve a product with optimum emulsifying capacity (50 ± 0.6 m 2 g −1 ), an E/S ratio of 0.6–1.3% Flavourzyme was applied for 30–111 min with a protein recovery of 55%; in order to achieve a product with optimum oil‐binding capacity (8.3 ± 0.3 g oil g hydrolysates −1 ), an E/S ratio of 2.3–3.0% Flavourzyme was applied for 25–64 min with a protein recovery of 70%. YTK protein hydrolysates were further membrane‐fractionated into five fractions (>100 kDa, 50–100 kDa, 30–50 kDa, 10–30 kDa and <10 kDa), and of these, the 10–30 kDa exhibited the best properties of oil binding (19 ± 0.3 g oil g hydrolysates −1 ) and emulsification (57 ± 0.7 m 2 g −1 ). These results demonstrate the importance of enzymatic hydrolysis of seafood co‐products into high‐value ingredients for food products and processing. |
format |
Article in Journal/Newspaper |
author |
He, Shan Franco, Chris Zhang, Wei |
spellingShingle |
He, Shan Franco, Chris Zhang, Wei Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) |
author_facet |
He, Shan Franco, Chris Zhang, Wei |
author_sort |
He, Shan |
title |
Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) |
title_short |
Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) |
title_full |
Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) |
title_fullStr |
Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) |
title_full_unstemmed |
Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon ( Salmo salar) and Yellowtail Kingfish ( Seriola lalandi) |
title_sort |
process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of atlantic salmon ( salmo salar) and yellowtail kingfish ( seriola lalandi) |
publisher |
Wiley |
publishDate |
2012 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2012.03115.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2012.03115.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03115.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
International Journal of Food Science & Technology volume 47, issue 11, page 2397-2404 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2012.03115.x |
container_title |
International Journal of Food Science & Technology |
container_volume |
47 |
container_issue |
11 |
container_start_page |
2397 |
op_container_end_page |
2404 |
_version_ |
1802642403283173376 |