Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis
The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolys...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-08, Vol.47 (8), p.3319-3324 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 47 |
| creator | Hernández-Herrero, M. Manuela Roig-Sagués, Artur X López-Sabater, Emilio I Rodríguez-Jerez, José J Mora-Ventura, M. Teresa |
| description | The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases dominate. Keywords: Anchovy; proteolysis; TNBS; proteinase activity; ripening |
| doi_str_mv | 10.1021/jf980809j |
| format | Article |
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A Microassay Method for Determining the Protein Hydrolysis</title><source>MEDLINE</source><source>ACS Publications</source><creator>Hernández-Herrero, M. Manuela ; Roig-Sagués, Artur X ; López-Sabater, Emilio I ; Rodríguez-Jerez, José J ; Mora-Ventura, M. Teresa</creator><creatorcontrib>Hernández-Herrero, M. Manuela ; Roig-Sagués, Artur X ; López-Sabater, Emilio I ; Rodríguez-Jerez, José J ; Mora-Ventura, M. Teresa</creatorcontrib><description>The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases dominate. Keywords: Anchovy; proteolysis; TNBS; proteinase activity; ripening</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf980809j</identifier><identifier>PMID: 10552652</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>anchovies ; Animals ; assays ; Biological and medical sciences ; determination ; Endopeptidases - metabolism ; Engraulis ; enzyme activity ; Fish and seafood industries ; Fishes ; Food industries ; Food Preservation ; Fundamental and applied biological sciences. Psychology ; Hydrolysis ; Meat ; Muscle, Skeletal - enzymology ; Odorants - analysis ; proteinases ; Proteins - chemistry ; proteolysis ; ripening ; salted fish ; Taste ; Time Factors ; Trinitrobenzenesulfonic Acid</subject><ispartof>Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3319-3324</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>2000 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a468t-cd1d0ff1c74b199784ca286360333b48ab28aeb752dc4400d57fce9a51be6db33</citedby><cites>FETCH-LOGICAL-a468t-cd1d0ff1c74b199784ca286360333b48ab28aeb752dc4400d57fce9a51be6db33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf980809j$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf980809j$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2764,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1232107$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10552652$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hernández-Herrero, M. Manuela</creatorcontrib><creatorcontrib>Roig-Sagués, Artur X</creatorcontrib><creatorcontrib>López-Sabater, Emilio I</creatorcontrib><creatorcontrib>Rodríguez-Jerez, José J</creatorcontrib><creatorcontrib>Mora-Ventura, M. Teresa</creatorcontrib><title>Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases dominate. Keywords: Anchovy; proteolysis; TNBS; proteinase activity; ripening</description><subject>anchovies</subject><subject>Animals</subject><subject>assays</subject><subject>Biological and medical sciences</subject><subject>determination</subject><subject>Endopeptidases - metabolism</subject><subject>Engraulis</subject><subject>enzyme activity</subject><subject>Fish and seafood industries</subject><subject>Fishes</subject><subject>Food industries</subject><subject>Food Preservation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrolysis</subject><subject>Meat</subject><subject>Muscle, Skeletal - enzymology</subject><subject>Odorants - analysis</subject><subject>proteinases</subject><subject>Proteins - chemistry</subject><subject>proteolysis</subject><subject>ripening</subject><subject>salted fish</subject><subject>Taste</subject><subject>Time Factors</subject><subject>Trinitrobenzenesulfonic Acid</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0UFv0zAUB_AIgVgZHPgC4AMgdkixnThxjmWMDdGJQruz9WI7rbvULnYyka_Ep8RVykCCk2W_n_7280uS5wRPCabk3bapOOa42j5IJoRRnDJC-MNkgmMx5awgJ8mTELYYY85K_Dg5IZgxWjA6SX4uvOu0sehqUN61QzABgVXoeAxBo5nszJ3pBqR6b-wadRuNvpm9toeNa9AS2k4rNLNy4-4G9PbCrj30bQzSyEoPwcRC2wc0n55N0QxdG-kdhAADutbdxinUOI8-6E77nbG_b_j3XU-TRw20QT87rqfJzceL1flVOv9y-el8Nk8hL3iXSkUUbhoiy7wmVVXyXALlRVbgLMvqnENNOei6ZFTJPMdYsbKRugJGal2oOstOkzdj7t67770OndiZIHXbgtWuD6KoaEkIKSM8G2HsJwSvG7H3Zgd-EASLw2DE_WCifXEM7eudVn_JcRIRvDoCCBLaxoOVJvxxNKMEH-5MR2ZCp3_cl8HfiqLMSiZWi6W4zN5_LlbFV7GI_uXoG3AC1j5G3iwpJhmmVc5zXkXxehQgg9i63tv4uf_p4BdkRbxO</recordid><startdate>19990801</startdate><enddate>19990801</enddate><creator>Hernández-Herrero, M. Manuela</creator><creator>Roig-Sagués, Artur X</creator><creator>López-Sabater, Emilio I</creator><creator>Rodríguez-Jerez, José J</creator><creator>Mora-Ventura, M. Teresa</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990801</creationdate><title>Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis</title><author>Hernández-Herrero, M. Manuela ; Roig-Sagués, Artur X ; López-Sabater, Emilio I ; Rodríguez-Jerez, José J ; Mora-Ventura, M. Teresa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a468t-cd1d0ff1c74b199784ca286360333b48ab28aeb752dc4400d57fce9a51be6db33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>anchovies</topic><topic>Animals</topic><topic>assays</topic><topic>Biological and medical sciences</topic><topic>determination</topic><topic>Endopeptidases - metabolism</topic><topic>Engraulis</topic><topic>enzyme activity</topic><topic>Fish and seafood industries</topic><topic>Fishes</topic><topic>Food industries</topic><topic>Food Preservation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrolysis</topic><topic>Meat</topic><topic>Muscle, Skeletal - enzymology</topic><topic>Odorants - analysis</topic><topic>proteinases</topic><topic>Proteins - chemistry</topic><topic>proteolysis</topic><topic>ripening</topic><topic>salted fish</topic><topic>Taste</topic><topic>Time Factors</topic><topic>Trinitrobenzenesulfonic Acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hernández-Herrero, M. Manuela</creatorcontrib><creatorcontrib>Roig-Sagués, Artur X</creatorcontrib><creatorcontrib>López-Sabater, Emilio I</creatorcontrib><creatorcontrib>Rodríguez-Jerez, José J</creatorcontrib><creatorcontrib>Mora-Ventura, M. 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A Microassay Method for Determining the Protein Hydrolysis</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-08-01</date><risdate>1999</risdate><volume>47</volume><issue>8</issue><spage>3319</spage><epage>3324</epage><pages>3319-3324</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases dominate. Keywords: Anchovy; proteolysis; TNBS; proteinase activity; ripening</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10552652</pmid><doi>10.1021/jf980809j</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3319-3324 |
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| language | eng |
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| source | MEDLINE; ACS Publications |
| subjects | anchovies Animals assays Biological and medical sciences determination Endopeptidases - metabolism Engraulis enzyme activity Fish and seafood industries Fishes Food industries Food Preservation Fundamental and applied biological sciences. Psychology Hydrolysis Meat Muscle, Skeletal - enzymology Odorants - analysis proteinases Proteins - chemistry proteolysis ripening salted fish Taste Time Factors Trinitrobenzenesulfonic Acid |
| title | Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis |
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