scholarly journals Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽  
2021 ◽  
Vol 19 (7) ◽  
pp. 377
Author(s):  
Bomi Ryu ◽  
Kyung-Hoon Shin ◽  
Se-Kwon Kim
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Muscle Protein ◽  
Fish Muscle ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Protein Hydrolysates ◽  
Added Value ◽  
Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

scholarly journals Effect of Different Papain Concentrations on the Properties of Chicken Skin Protein Hydrolysates

2021 ◽  
Vol 16 (4) ◽  
pp. 445-450
Author(s):  
Ni Made Puspawati ◽  
Sri Wahjuni ◽  
Ni Kadek Inda Kusmaning Ayu ◽  
Ahmad Fudholi
Keyword(s):  
Amino Acid ◽  
Antioxidant Capacity ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Antioxidant Power ◽  
Chicken Skin ◽  
Skin Protein

Chicken skin is a source of animal protein hydrolysate, which has a potential as an antioxidant. This study aimed to determine the effect of different concentrations of the enzyme papain on the degree of hydrolysis, antioxidant capacity, percentage of reducing power (%RP) and amino acid composition of chicken skin protein hydrolysate. Hydrolysis was carried out using papain with various concentrations (3%, 4% and 5%, w/w protein substrate) at pH 7 and 50℃ for 6 h. The degree of hydrolysis was determined by spectrophotometry. Antioxidant capacity and %RP was determined by ferric reducing antioxidant power method and expressed in milligram of ascorbic acid equivalent per gram of sample, and amino acid composition were determined using high-performance liquid chromatography. The results showed that variations in papain concentration had a significant effect (P<0.05) on the degree of hydrolysis, antioxidant capacity and %RP of chicken skin hydrolysate. The papain concentration of 4% resulted in the optimum protein hydrolysate with a degree of hydrolysis of 61.68%±0.64%, an antioxidant capacity of 8.72±0.30 mg AA/g sample and a %RP of 54.12%±1.78%. The protein hydrolysates of the treated chicken skin showed a high content of amino acids, namely, glycine, glutamate, proline, arginine and aspartate.

scholarly journals Amino Acid Composition of Fish Muscle Protein

1956 ◽  
Vol 21 (11) ◽  
pp. 1163-1166 ◽  
Author(s):  
Shoji KONOSU ◽  
Shin-ichi KATORI ◽  
Ryozo OTA ◽  
Sadanari EGUCHI ◽  
Takajiro MORI
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Muscle Protein ◽  
Fish Muscle

scholarly journals PRODUKSI HIDROLISAT PROTEIN ANTIOKSIDAN MELALUI HIDROLISIS ENZIMATIK PROTEIN KULIT AYAM BROILER DENGAN ENZIM PAPAIN

Jurnal Kimia ◽  
2020 ◽  
pp. 206
Author(s):  
N. M. Puspawati ◽  
P. P. Dewi ◽  
N. W. Bogoriani ◽  
N. K. Ariati
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Degree Of Hydrolysis ◽  
Dpph Radical ◽  
Hydrolysis Time ◽  
Protein Hydrolyzate ◽  
Chicken Skin ◽  
Hydrolysis Of

Penelitian ini bertujuan untuk menentukan aktivitas antioksidan hidrolisat protein yang dihasilkan dari proses hidrolisis enzimatik protein kulit ayam dengan menggunakan variasi konsentrasi enzim papain. Proses hidrolisis dilakukan dengan variasi konsentrasi enzim 1, 3,dan 5% (b/b protein), pada pH 7, suhu 50oC dan waktu hidrolisis 24 jam. Parameter yang diukur meliputi derajat hidrolisis, persen peredaman radikal DPPH (diphenylpicryl hidrazyl), dan komposisi asam amino hidrolisat protein yang paling aktif antioksidan.  Hasil penelitian menunjukkan penggunaan konsentrasi enzim yang berbeda menghasikan hidrolisat protein dengan derajat hidrolisis dan persen peredaman DPPH yang berbeda.  Penggunaan konsentrasi enzim papain 1, 3, dan 5% menghasilkan hidrolisat protein dengan derajat hidrolisis berturut-turut sebesar 9,3±1,8, 18,09±5,6, dan 23,15±6.33%, dan persentase hambatan radikal DPPH pada konsentrasi uji 100 ppm berturut-turut sebesar 16,75±0,07, 58,35±0,00, dan 52,99±0,07%. Hidrolisat protein yang diperoleh menggunakan enzim papain 3% (b/b protein) menunjukkan persen peredaman tertinggi dengan nilai IC50 92,98 ppm, memiliki komposisi asam amino tertiggi asam glutamat dan terendah valine. Kata kunci: antioksidan, enzim papain, hidrolisat protein, kulit ayam This study aimed to determine the antioxidant activity of protein hydrolyzate produced from the enzymatic hydrolysis of chicken skin protein by using variations of the enzyme papain concentration. The hydrolysis process was carried out with variations in the concentration of the enzymes 1, 3, and 5% (w/w protein base), at pH 7, temperature 50oC, and hydrolysis time 24 hours. The parameters measured including degree of hydrolysis, percentage of inhibition of DPPH radical (diphenylpicryl hydrazyl) and amino acid composition of the protein hydrolyzate with the highest antioxidant activity. The results showed that the use of different enzyme concentrations resulted in protein hydrolyzate with different degrees of hydrolysis and percentage of inhibition of DPPH. The use of papain enzymes 1, 3, and 5% produced protein hydrolyzate with the degree of hydrolysis of 9.3 ± 1.8, 18.09 ± 5.6, and 23.15 ± 6.33%, and the percentage of inhibition of DPPH radical at a concentration of 100 ppm 16.75 ± 0.07,  58.35 ± 0.00, and 52.99 ± 0.07% respectively. Protein hydrolyzate obtained using the enzyme papain 3% (w/w protein) exhibited the highest percentage of inhibition of DPPH with an IC50 value of 92.98 ppm, having the highest amino acid composition of glutamic acid and the lowest valine. Keywords: antioxidant, enzyme papain, protein hydrolyzate, chicken skin

SAFETY OF PRODUCTS OF SLAUGHTER GALEENY IN APPLICATION OF PROTEIN HYDROLYSATES

2019 ◽  
Vol 1 (2) ◽  
pp. 126-131
Author(s):  
V. M. Bachinskaya ◽  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Retention ◽  
Protein Hydrolysates ◽  
The Body ◽  
Biological Value ◽  
Poultry Products ◽  
Protein Components

The quality and safety of poultry products for consumers is one of the main indicators. The concept of «quality of food» includes indicators of usefulness (nutritional and biological value), good quality and harmlessness. The biological value of the product is determined by the quality of protein components, their amino acid composition and expressed by the degree of nitrogen retention of food in the body of growing animals [1]. This article presents materials on the study of the effect of Abiopeptid and Ferropeptid protein hydrolysates on the amino acid composition of meat, the content of macro- and microelements in it, the relative biological value of meat, and also on safety indicators.

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