scholarly journals Enzymatic Fractionation of Protein, Fat and Chitin from Hermetia illucens (L.) (Diptera: Stratiomyidae)

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 187
Author(s):  
Michael Josias Woods ◽  
Louwrens Christiaan Hoffman ◽  
Elsje Pieterse ◽  
Neill Jurgens Goosen
Keyword(s):  
Protein Hydrolysate ◽  
Protein Solubility ◽  
Amino Acid Profile ◽  
Process Conditions ◽  
Degree Of Hydrolysis ◽  
Hermetia Illucens ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
Central Composite ◽  
By Products

Abstract: Insects have the ability to convert biowaste into valuable functional compounds, such as proteins, fat and chitin. Currently, unlike with conventional commodities, there are few fractionation methods to isolate these compounds for diversification of use. Enzymatic hydrolysis is a possible method to fractionate Hermetia illucens larvae, into protein, fat and chitin. This method is a particularly attractive due to the milder process conditions required compared to chemical methods, the relative ease to control the reaction and minimal formation of unpalatable and toxic by-products. A central composite design was used to help identify the optimum hydrolysis conditions for fractionation. At these conditions the fat recovery was ?~81%; substantially more than previous attempts and the fatty acid profile stayed unchanged from the original larvae material. The protein solubility was ~57%, with a degree of hydrolysis of ~22%, and was on par with previous studies. The amino acid profile of the soluble proteins differed from the original larvae material with a slight decrease in the ratio of essential to total amino acids. The insoluble proteins were accounted for with the chitin. A washing-and-sieving step, as means to recover the insoluble proteins from the chitin is envisaged. Also, the spray drying of the protein hydrolysate produced and its functional properties allows for future investigation. This technology allows for higher margins to be made, both environmentally as well as financially, compared to the use of the ‘intact’ biomass.

scholarly journals Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

2021 ◽  
Vol 302 ◽  
pp. 02010
Author(s):  
Pratchaya Muangrod ◽  
Wiriya Charoenchokpanich ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Inhibitory Effect ◽  
Raw Material ◽  
Degree Of Hydrolysis ◽  
Dpph Radical ◽  
Radical Scavengers ◽  
Hydrolysis Time ◽  
Hydrolysis Of ◽  
By Products

Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values.

Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

2020 ◽  
Vol 21 (12) ◽  
pp. 1249-1258
Author(s):  
Cindy T. Sepúlveda ◽  
José E. Zapata
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Concentration ◽  
Polynomial Equation ◽  
Degree Of Hydrolysis ◽  
Red Tilapia ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 153-162
Author(s):  
M.K. Zainol ◽  
F.W. Abdul Sukor ◽  
A. Fisal ◽  
T.C. Tuan Zainazor ◽  
M.R. Abdul Wahab ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Hard Clam ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Meretrix Meretrix ◽  
Optimum Conditions ◽  
Hydrolysis Time ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate

2013 ◽  
Vol 652-654 ◽  
pp. 435-438 ◽  
Author(s):  
Yong Sheng Ma ◽  
Lin Tong Wang ◽  
Xian Hui Sun ◽  
Bing Chen Ma ◽  
Jian Wen Zhang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Weight Distribution ◽  
Bitter Taste ◽  
Protein Hydrolysate ◽  
Soybean Protein ◽  
Hydrolysis Reaction ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme. From this further hydrolysis reaction, bitter of soybean polypeptide mixture was reduced distinctly. The optimal hydrolysis conditions of Flavourzyme was determined as that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitter taste value was reduced to 2 after Flavourzyme hydrolysis reaction for 2 hours in optimal hydrolysis conditions. The change of molecular weight distribution range from Alcalase hydrolysate to Flavourzyme hydrolysate was not obvious. DH (Degree of hydrolysis) of soybean protein hydrolysate was increased to 24.2% which was improved 3.5% than Alcalase hydrolysate. Protein recovery proportion was increased to 73.2% which was improved 0.8% than Alcalase hydrolysate.

scholarly journals RESEARCH ON THE SUITABLE PARAMETERS FOR HYDROLYSIS REACTION OF RED MEAT OF STRIPED TUNA (SARDA ORIENTALIS) BY USING COMMERCIAL PROTAMEX

2018 ◽  
Vol 55 (5A) ◽  
pp. 108 ◽  
Author(s):  
Bui Xuan Dong
Keyword(s):  
Reaction Time ◽  
Protein Hydrolysate ◽  
Red Meat ◽  
Hydrolysis Reaction ◽  
Degree Of Hydrolysis ◽  
Processing Industry ◽  
Fish Meat ◽  
Lean Fish ◽  
Hydrolysis Of ◽  
By Products

Red meat of Sarda orientalis is one of by-products of tuna processing industry, the source of Sarda orientalis red meat is abundant in Vietnam. Red meat of Sarda orientalis contained       27 % of protein and 0.53 % of lipid, thus, it was classified into lean fish meat and a perfect resource for protein hydrolysate production. The purpose of this research is to hydrolyze Sarda orientalis red meat by using protamex enzyme to obtain protein hydrolysates. The suitable parameters for hydrolysis reaction were reaction time of 4 h, ratio of Protamex enzyme to red meat of 0.4 % (based on the weight of red meat, w/w), and reaction temperature of 55 °C with the maximal value of degree of hydrolysis of 7.03 %. The highest degree of hydrolysis in this research can compare to previous researches.

Research on Enzymatic Hydrolysis of Whey Protein

2013 ◽  
Vol 411-414 ◽  
pp. 3205-3209
Author(s):  
Fang Qian ◽  
Lei Zhao ◽  
Shu Juan Jiang ◽  
Guang Qing Mu
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Degree Of Hydrolysis ◽  
Quadratic Regression ◽  
Orthogonal Regression ◽  
Single Factor Analysis ◽  
Verification Test ◽  
Enzyme Dosage ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

Based on single factor analysis for the enzymatic hydrolysis of whey protein, papain was selected as the optimal enzyme and its enzymatic hydrolysis conditions were optimized by the quadratic regression orthogonal rotary test. The orthogonal regression model for degree of hydrolysis (DH) to three factors including temperature (X1), time (X2), enzyme dosage (X3) was established as follow: DH=10.40+0.22X1+0.30X2+1.31X3+0.019X1X2+0.011X1X3-0.039X2X3-0.39X12-0.16X22-0.40X32, Verification test showed a DH of 11.7% was obtained at the optimal hydrolysis condition of 56.6°C, 113.8 min and enzyme 8213.7 U /g protein, which basically consisted with the model theoretical value.

scholarly journals Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e8297 ◽  
Author(s):  
Asep A. Prihanto ◽  
Rahmi Nurdiani ◽  
Annas D. Bagus
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Control Treatment ◽  
Degree Of Hydrolysis ◽  
Fish Protein ◽  
Fish Protein Hydrolysate ◽  
High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Dayse Oliveira ◽  
Daniela Bernardi ◽  
Fernanda Drummond ◽  
Fabiana Dieterich ◽  
Wilson Boscolo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Unsaturated Fatty Acids ◽  
Protein Hydrolysate ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Amino Acid ◽  
Degree Of Hydrolysis ◽  
Antioxidant Peptides ◽  
Antioxidant Power ◽  
By Products

AbstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 °C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH – as determined by a gas chromatograph – was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids ω3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.

Comparison of Yield, Antioxidant Activity and Functional Properties of Protein Hydrolysates from Tuna and Pollock Frame

2012 ◽  
Vol 554-556 ◽  
pp. 1327-1331
Author(s):  
Li Jun Zhang ◽  
Qian Cheng Zhao ◽  
Bing Bing Wang ◽  
Xue Wan ◽  
Zhi Bo Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Basic Composition ◽  
Foaming Ability ◽  
Hydrolysis Of ◽  
Better Than

Protein hydrolysates from Tuna frame (TFPH) and Pollock frame (PFPH) were prepared by papain, respectively.The yield, the basic composition content, the antioxidant activity and functional properties (solubility, emulsifying and foaming ability) and the degree of hydrolysis of the protein hydrolysates were evaluated. Results suggest that solubility, antioxidant activity of protein hydrolysate from Pollock frame are better than that of tuna frame, but the yield is lower than that of tuna frame.

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