Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process

Fish bone calcium is known to have good bioavailability and can be used as a natural calcium source. This study was aimed to compare the physicochemical characteristics of nano-calcium from yellowfin tuna (<em>Thunnus albacares</em>) obtained by three different extraction methods: milling, acid and alkaline. The research was divided into three stages: preparation of bone powder, production ofnano-calcium from fish bone and characterization of the physicochemical properties of bone powder and nano-calcium. Acid extracted nano-calcium was found to have better properties as compared to that extracted by milling and alkaline as indicated by the degree of whiteness 92.61%, moisture content 0.33%, ash 99.03%, protein 0.19%, fat 0.22%, particle size 259 nm, calcium content 83.25% and phosphorus 9.65%. The Fourier Transform Infrared (FTIR) spectra profiles indicated the presence of phosphate group (PO43-) suggesting the nano-calcium was in the form of calcium phosphate apatite.

Download Full-text

Characterization of collagen and its hydrolysate from yellowfin tuna Thunnus albacares skin and their potencies as antioxidant and antiglycation agents

Fisheries Science ◽

10.1007/s12562-019-01303-5 ◽

2019 ◽

Vol 85 (3) ◽

pp. 591-599 ◽

Cited By ~ 3

Author(s):

Mala Nurilmala ◽

Rizsa Mustika Pertiwi ◽

Tati Nurhayati ◽

Shita Fauzi ◽

Irmanida Batubara ◽

...

Keyword(s):

Yellowfin Tuna ◽

Thunnus Albacares

Download Full-text

Genetic Variation in Yellowfin Tuna Thunnus Albacares (Bonnaterre, 1788) Along Indian Coast Using Pcr-Rflp Analysis of Mitochondrial Dna D-Loop Region

International Journal of Scientific Research ◽

10.15373/22778179/jan2014/8 ◽

2012 ◽

Vol 3 (1) ◽

pp. 25-30

Author(s):

Swaraj Priyaranjan Kunal ◽

◽

Girish Kumar Girish Kumar ◽

Maria Rosalia Menezes

Keyword(s):

Mitochondrial Dna ◽

Genetic Variation ◽

Rflp Analysis ◽

Yellowfin Tuna ◽

Thunnus Albacares ◽

Indian Coast ◽

Loop Region ◽

Pcr Rflp ◽

D Loop

Download Full-text

Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽

10.3390/antiox10050645 ◽

2021 ◽

Vol 10 (5) ◽

pp. 645

Author(s):

Sergio Montserrat-de la Paz ◽

Alicia Martinez-Lopez ◽

Alvaro Villanueva-Lazo ◽

Justo Pedroche ◽

Francisco Millan ◽

...

Keyword(s):

Antioxidant Capacity ◽

Reducing Power ◽

Protein Isolate ◽

Protein Hydrolysates ◽

Antioxidant Peptides ◽

Amaranthus Caudatus ◽

Intact Proteins ◽

Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

Download Full-text