Functional peptides from yellowfin tuna (Thunnus albacares): Characterisation and storage stability assessment

2020 ◽  
Vol 67 (2) ◽  
Author(s):  
U. Parvathy ◽  
P. K. Binsi ◽  
S. Visnuvinayagam ◽  
A. A. Zynudheen ◽  
George Ninan ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Storage Stability ◽  
Activity Index ◽  
Protein Hydrolysate ◽  
Red Meat ◽  
Yellowfin Tuna ◽  
Raw Material ◽  
Foaming Properties ◽  
Peptide Pattern ◽  
Promising Source

Present study attempted the effective utilisation of tuna red meat which is a major cannery waste from tuna industry, by recovery in the form of bioactive peptides. Protein hydrolysate from yellowfin tuna red meat was, characterised for functional properties. Molecular weight profile of the derived hydrolysate revealed its heterogeneity in peptide pattern with a major distribution above 10 kDa (60%). A protein recovery of 39.64% was obtained from the raw material with a protein content of 88.57±0.66% in the derived tuna protein hydrolysate (TPH). Present study revealed TPH to have rich levels of amino acids like glutamic acid, aspartic acid, lysine and leucine while phenyl alanine, tyrosine, methionine and cysteine were found in lower amounts. Variations in foaming properties at different pH levels ranging from 2-10 indicated these properties to be maximum at pH 6.0. Similarly, emulsion stability index was highest (48.09±2.69 min) at pH of 6.0. However, emulsifying activity index increased with increase in pH. The storage stability studies carried out for TPH at ambient (28oC) and chilled storage conditions (4oC) for upto six months indicated an uptake of moisture, increase in oxidative indices as well as changes in functionality which was more prominent under ambient conditions. Results suggested protein hydrolysate from tuna red meat to be a promising source of bioactive peptides, finding suitability in formulation of functional foods as well as nutraceutical products.

scholarly journals Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise

2019 ◽  
Vol 57 (2) ◽  
pp. 413-425
Author(s):  
Parvathy Unnikrishnan ◽  
Binsi Puthenveetil Kizhakkethil ◽  
Madhurima Anant Jadhav ◽  
Visnuvinayagam Sivam ◽  
P. Muhamed Ashraf ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Red Meat ◽  
Yellowfin Tuna ◽  
Stabilizing Agent

Purification of novel antioxidant peptides from myofibrillar protein hydrolysate of chicken breast and their antioxidant potential in chemical and H2O2-stressed cell systems

2021 ◽  
Author(s):  
Jinyu Chen ◽  
Yijun Yan ◽  
Leilei Zhang ◽  
Jiayu Zheng ◽  
Jinting Guo ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Protein Hydrolysate ◽  
Myofibrillar Protein ◽  
Chicken Breast ◽  
Muscle Proteins ◽  
Antioxidant Peptides ◽  
Cell Systems ◽  
Stressed Cell ◽  
Promising Source ◽  
Total Muscle

Myofibrillar protein accounting for about 60% of total muscle proteins is expected to be a promising source of bioactive peptides. The purpose of the present study was to purify antioxidant...

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

scholarly journals Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel

2014 ◽  
Vol 45 (2) ◽  
pp. 323-328 ◽  
Author(s):  
Fernanda Robert de Mello ◽  
Claudia Bernardo ◽  
Caroline Odebrecht Dias ◽  
Luciano Gonzaga ◽  
Edna Regina Amante ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Raw Material ◽  
High Concentration ◽  
Natural Colorant ◽  
Wide Ph Range ◽  
Hylocereus Undatus ◽  
Ph Range ◽  
Promising Source

Pitaya peel can be used as a raw material for betalains extraction. The aim of this research was to quantify phenolic compounds, antioxidant activity and betalains on pitaya peel. Furthermore, evaluate the betalains stability against various pH conditions and exposure time of heating. The results showed that pitaya peel contains phenolic compounds and presented antioxidant activity. Moreover it showed high concentration of betalains (101.04mg equivalent to betanin. 100g-1) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100oC) up to 10 minutes at pH range from 3.7 to 5.5. Therefore, pitaya peel is a promising source of betalains which can be applied as a natural colorant for food.

A new variety of Chinese silver grass (Miscanthus sinensis Anderss.): A promising source of cellulose-containing raw material

2011 ◽  
Vol 1 (1) ◽  
pp. 29-32 ◽  
Author(s):  
V. K. Shumny ◽  
S. G. Veprev ◽  
N. N. Nechiporenko ◽  
T. N. Goryachkovskaya ◽  
N. M. Slynko ◽  
...  
Keyword(s):  
Raw Material ◽  
Miscanthus Sinensis ◽  
New Variety ◽  
Promising Source

scholarly journals Characteristics of Food Protein-Derived Antidiabetic Bioactive Peptides: A Literature Update

2021 ◽  
Vol 22 (17) ◽  
pp. 9508
Author(s):  
Nhung Thi Phuong Nong ◽  
Jue-Liang Hsu
Keyword(s):  
Bioactive Peptides ◽  
Protein Hydrolysate ◽  
Tyrosine Phosphatase ◽  
Food Protein ◽  
Dpp Iv ◽  
Glucosidase Inhibitors ◽  
Commercial Applications ◽  
Ptp 1B

Diabetes, a glucose metabolic disorder, is considered one of the biggest challenges associated with a complex complication of health crises in the modern lifestyle. Inhibition or reduction of the dipeptidyl peptidase IV (DPP-IV), alpha-glucosidase, and protein-tyrosine phosphatase 1B (PTP-1B) enzyme activities or expressions are notably considered as the promising therapeutic strategies for the management of type 2 diabetes (T2D). Various food protein-derived antidiabetic bioactive peptides have been isolated and verified. This review provides an overview of the DPP-IV, PTP-1B, and α-glucosidase inhibitors, and updates on the methods for the discovery of DPP-IV inhibitory peptides released from food-protein hydrolysate. The finding of novel bioactive peptides involves studies about the strategy of separation fractionation, the identification of peptide sequences, and the evaluation of peptide characteristics in vitro, in silico, in situ, and in vivo. The potential of bioactive peptides suggests useful applications in the prevention and management of diabetes. Furthermore, evidence of clinical studies is necessary for the validation of these peptides’ efficiencies before commercial applications.

scholarly journals Modification of structural and functional properties of sunflower 11S globulin hydrolysates

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 474-479 ◽  
Author(s):  
J. Ren ◽  
Ch. Song ◽  
P. Wang ◽  
S. Li ◽  
N. Kopparapu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Activity Index ◽  
Binding Capacity ◽  
Surface Hydrophobicity ◽  
Foaming Properties ◽  
Hydrolysis Time ◽  
Structural And Functional Properties ◽  
11S Globulin ◽  
Oil Binding

The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.

scholarly journals KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration

2016 ◽  
Vol 11 (2) ◽  
pp. 129
Author(s):  
Ima Wijayanti ◽  
Romadhon Romadhon ◽  
Laras Rianingsih
Keyword(s):  
Protein Hydrolysate ◽  
Enzyme Concentration ◽  
Raw Material ◽  
Crude Fiber ◽  
Fish Protein ◽  
Chanos Chanos ◽  
Protein Hydrolyzate ◽  
Protease Enzyme ◽  
Randomized Design

ABSTRAK   Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen.  Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam.   Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin     ABSTRACT   Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours.  Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

THE BIODIESEL PROCESSING FROM OIL OF YELLOWFIN TUNA [Thunnus albacares (Bonnaterre, 1788)] OFFAL USING ACID CATALYST

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Latif Sahubawa ◽  
Juju Junengsih ◽  
Ustadi Ustadi
Keyword(s):  
Fatty Acid ◽  
Methyl Ester ◽  
Alternative Fuels ◽  
Acid Catalyst ◽  
Yellowfin Tuna ◽  
Physical Characteristics ◽  
National Standards ◽  
Raw Material ◽  
Molar Ratio ◽  
H2so4 Concentration

Biodiesel is one of the alternative fuels to meet the need of the diesel fuel in Indonesia. One of potential animal oil/fat to be utilized as biodiesel raw material is offal from yellowfin tuna. The objective of the study is to know the free fatty acid (FFA) levels of raw material, influence of the H2SO4 concentration as catalyst on biodiesel conversion, composition of the main Fatty acid compounds from biodiesel, and physical characteristics of biodiesel through esterification and transesterification reaction. In transesterification phase, the variabel is H2SO4 concentration 1.25 %, 1.50% and 1.75 % at 60 °C and 65 °C with oil to methanol molar ratio of 1:9. Based on experiment results, the know  that: FFA content from oli of yellowfin tuna offal amounted to 2.33 %, the largest conversion of methyl ester from spectra of H-NMR, FT-IR, GC-MS and ASTM was produced from the treatment with 1.50 % H2SO4 at 65 °C, with an average yield of 89.09 % and the conversion value of methyl ester was 52.63 %. The main compounds of Fatty acids that formed biodiesel were palmatic acid (43.64 %) and oleic acid (32.08 %). The physical characteristics of biodiesel according to the national standards of Indonesia (NSI) were specific density of 0.8637 60/60 °F g mL–1kinematic viscosity of 2.555 mm2 s–1, pour point is -3 °C and cloud point of 25 °C, while flash point of 25 °C and water content of 0.20 % was not consistent with the SNI. 

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