The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper ( Lutjanus vitta)
Different pretreatments of mince from brownstripe red snapper ( Lutjanus vitta) including 1) washing; 2) membrane separation; 3) washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis. Among the resulting minces, that subjected to me...
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| Veröffentlicht in: | Food science & technology 2011-05, Vol.44 (4), p.1139-1148 |
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| creator | Khantaphant, Sutheera Benjakul, Soottawat Ghomi, Mohammad Reza |
| description | Different pretreatments of mince from brownstripe red snapper (
Lutjanus vitta) including 1) washing; 2) membrane separation; 3) washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis. Among the resulting minces, that subjected to membrane separation with subsequent washing (MS/W) contained the lowest remaining myoglobin content, phospholipid content, heme iron and non-heme iron contents (
p |
| doi_str_mv | 10.1016/j.lwt.2010.10.009 |
| format | Article |
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Lutjanus vitta) including 1) washing; 2) membrane separation; 3) washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis. Among the resulting minces, that subjected to membrane separation with subsequent washing (MS/W) contained the lowest remaining myoglobin content, phospholipid content, heme iron and non-heme iron contents (
p < 0.05) and showed the lowest TBARS values throughout 9 days of storage at 4 °C in the presence and absence of 0.15 mol L
−1 cupric acetate (
p < 0.05). When hydrolysates from 1) mince, 2) MS/W and 3) protein isolate from MS/W (PI) with different degree of hydrolysis (DH) (20, 30 and 40%) were prepared using proteases from pyloric caeca of brownstripe red snapper, antioxidative activities determined by DPPH, ABTS radical scavenging activities, ferric reducing antioxidant power and metal chelating activity varied with hydrolysates and DH. Antioxidative activities increased with increasing DH up to 40% (
p < 0.05). At all DH tested, hydrolysate prepared from MS/W exhibited the highest antioxidative activities determined by all assays, compared to those from mince and PI (
p < 0.05). Hydrolysate from MS/W with 40% DH had the molecular weight lower than 6.5 kDa as determined by SDS-PAGE. In liposome oxidation system, the addition of hydrolysate from MS/W resulted in the lower TBARS, compared with the control throughout the incubation period of 48 h at room temperature (25–28 °C). Therefore, fish mince with membrane separation followed by washing was the most appropriate source for production of hydrolysate possessing antioxidative activity with the lowered amount of lipids and pro-oxidants.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2010.10.009</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Antioxidative activity ; Biological and medical sciences ; Fish muscle ; Food industries ; Fundamental and applied biological sciences. Psychology ; Lutjanus vitta ; Marine ; Membrane separation ; Mince ; Pro-oxidant ; Protein hydrolysate ; Washing</subject><ispartof>Food science & technology, 2011-05, Vol.44 (4), p.1139-1148</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c403t-f17cfa7bb919d1905b4a85103a275e1dca65b49affe35d5618628653c8d08ed13</citedby><cites>FETCH-LOGICAL-c403t-f17cfa7bb919d1905b4a85103a275e1dca65b49affe35d5618628653c8d08ed13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643810003531$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23860051$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Khantaphant, Sutheera</creatorcontrib><creatorcontrib>Benjakul, Soottawat</creatorcontrib><creatorcontrib>Ghomi, Mohammad Reza</creatorcontrib><title>The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper ( Lutjanus vitta)</title><title>Food science & technology</title><description>Different pretreatments of mince from brownstripe red snapper (
Lutjanus vitta) including 1) washing; 2) membrane separation; 3) washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis. Among the resulting minces, that subjected to membrane separation with subsequent washing (MS/W) contained the lowest remaining myoglobin content, phospholipid content, heme iron and non-heme iron contents (
p < 0.05) and showed the lowest TBARS values throughout 9 days of storage at 4 °C in the presence and absence of 0.15 mol L
−1 cupric acetate (
p < 0.05). When hydrolysates from 1) mince, 2) MS/W and 3) protein isolate from MS/W (PI) with different degree of hydrolysis (DH) (20, 30 and 40%) were prepared using proteases from pyloric caeca of brownstripe red snapper, antioxidative activities determined by DPPH, ABTS radical scavenging activities, ferric reducing antioxidant power and metal chelating activity varied with hydrolysates and DH. Antioxidative activities increased with increasing DH up to 40% (
p < 0.05). At all DH tested, hydrolysate prepared from MS/W exhibited the highest antioxidative activities determined by all assays, compared to those from mince and PI (
p < 0.05). Hydrolysate from MS/W with 40% DH had the molecular weight lower than 6.5 kDa as determined by SDS-PAGE. In liposome oxidation system, the addition of hydrolysate from MS/W resulted in the lower TBARS, compared with the control throughout the incubation period of 48 h at room temperature (25–28 °C). Therefore, fish mince with membrane separation followed by washing was the most appropriate source for production of hydrolysate possessing antioxidative activity with the lowered amount of lipids and pro-oxidants.</description><subject>Antioxidative activity</subject><subject>Biological and medical sciences</subject><subject>Fish muscle</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lutjanus vitta</subject><subject>Marine</subject><subject>Membrane separation</subject><subject>Mince</subject><subject>Pro-oxidant</subject><subject>Protein hydrolysate</subject><subject>Washing</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNp9UcFu1DAQtRCVWEo_oDdfkMohiyfeZBNxQlWhlVbi0p6tWXusepXYwXZa9h_4aBx2xRFfRn5682beG8auQaxBQPv5sB5e87oWf_9rIfo3bAWibyuAevuWrYSoZdVuZPeOvU_pIMrb1N2K_X58Jk7Wks6JB8unSDkS5pH8AniOPrvwyxnM7oU46lJcdnQmh0zO8-ejiWE4JszEbQwjz0V0nJMeaKHtY3j1KUc3EY9kePI4TRT5Dd_N-YB-TrxoZvz0gV1YHBJdnesle_p293h7X-1-fH-4_bqr9EbIXFnYaovb_b6H3kAvmv0GuwaExHrbEBiNbYF6LK5kY5oWurbu2kbqzoiODMhLdnPSLQZ-zpSyGl3SNAzoKcxJAYCspeyFKFQ4UXUMKUWyaopuxHhUINSSvDqokrxakl-gknzp-XiWx6RxsBG9dulfYy27VohmWePLiUfF64ujqJJ25DUZF8s9lAnuP1P-AM4mm9k</recordid><startdate>20110501</startdate><enddate>20110501</enddate><creator>Khantaphant, Sutheera</creator><creator>Benjakul, Soottawat</creator><creator>Ghomi, Mohammad Reza</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7TN</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20110501</creationdate><title>The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper ( Lutjanus vitta)</title><author>Khantaphant, Sutheera ; Benjakul, Soottawat ; Ghomi, Mohammad Reza</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c403t-f17cfa7bb919d1905b4a85103a275e1dca65b49affe35d5618628653c8d08ed13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Antioxidative activity</topic><topic>Biological and medical sciences</topic><topic>Fish muscle</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lutjanus vitta</topic><topic>Marine</topic><topic>Membrane separation</topic><topic>Mince</topic><topic>Pro-oxidant</topic><topic>Protein hydrolysate</topic><topic>Washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Khantaphant, Sutheera</creatorcontrib><creatorcontrib>Benjakul, Soottawat</creatorcontrib><creatorcontrib>Ghomi, Mohammad Reza</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Khantaphant, Sutheera</au><au>Benjakul, Soottawat</au><au>Ghomi, Mohammad Reza</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper ( Lutjanus vitta)</atitle><jtitle>Food science & technology</jtitle><date>2011-05-01</date><risdate>2011</risdate><volume>44</volume><issue>4</issue><spage>1139</spage><epage>1148</epage><pages>1139-1148</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>Different pretreatments of mince from brownstripe red snapper (
Lutjanus vitta) including 1) washing; 2) membrane separation; 3) washing followed by membrane separation and 4) membrane separation followed by washing were conducted prior to hydrolysis. Among the resulting minces, that subjected to membrane separation with subsequent washing (MS/W) contained the lowest remaining myoglobin content, phospholipid content, heme iron and non-heme iron contents (
p < 0.05) and showed the lowest TBARS values throughout 9 days of storage at 4 °C in the presence and absence of 0.15 mol L
−1 cupric acetate (
p < 0.05). When hydrolysates from 1) mince, 2) MS/W and 3) protein isolate from MS/W (PI) with different degree of hydrolysis (DH) (20, 30 and 40%) were prepared using proteases from pyloric caeca of brownstripe red snapper, antioxidative activities determined by DPPH, ABTS radical scavenging activities, ferric reducing antioxidant power and metal chelating activity varied with hydrolysates and DH. Antioxidative activities increased with increasing DH up to 40% (
p < 0.05). At all DH tested, hydrolysate prepared from MS/W exhibited the highest antioxidative activities determined by all assays, compared to those from mince and PI (
p < 0.05). Hydrolysate from MS/W with 40% DH had the molecular weight lower than 6.5 kDa as determined by SDS-PAGE. In liposome oxidation system, the addition of hydrolysate from MS/W resulted in the lower TBARS, compared with the control throughout the incubation period of 48 h at room temperature (25–28 °C). Therefore, fish mince with membrane separation followed by washing was the most appropriate source for production of hydrolysate possessing antioxidative activity with the lowered amount of lipids and pro-oxidants.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2010.10.009</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidative activity Biological and medical sciences Fish muscle Food industries Fundamental and applied biological sciences. Psychology Lutjanus vitta Marine Membrane separation Mince Pro-oxidant Protein hydrolysate Washing |
| title | The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper ( Lutjanus vitta) |
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