Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames
Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78...
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| creator | Sinthusamran, Sittichoke Idowu, Anthony Temitope Benjakul, Soottawat Prodpran, Thummanoon Yesilsu, Ahmet Faruk Kishimura, Hideki |
| description | Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) (
P
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| doi_str_mv | 10.1007/s13197-019-04075-z |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7016064</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2369877844</sourcerecordid><originalsourceid>FETCH-LOGICAL-c518t-2f909bba04951a8e5fc4d1796942a84e9913a89d094949d26c4622e95e7b3aee3</originalsourceid><addsrcrecordid>eNp9kctu1DAUhiNERau2L8ACWWLDJuBb4niDhKpykSqxKWvrxDnuuEriwXZGTN-h74yHGYbLovbCxzr__9tHX1W9ZPQto1S9S0wwrWrKdE0lVU398Kw6o7oUnaT8eakp5zVjTXNaXaZ0T8sSXHWcvqhOBWesFY06qx6vnUObSXBkHUNGSJgIzAOB0YZVGBNZEg7EhUgG7H3OGP18R8JM7Aoi2N09ZW8Ppjn78MMPkP0GSen6jc_bY7ifyWo7xDBuE2QkLoaJJBinkuYiTJguqhMHY8LLw3lefft4fXv1ub75-unL1Yeb2jasyzV3muq-Byp1w6DDxlk5MKVbLTl0ErVmAjo9UC3LHnhrZcs56gZVLwBRnFfv97nrpZ9wsDjnCKNZRz9B3JoA3vzbmf3K3IWNUZS1tJUl4M0hIIbvC6ZsJp8sjiPMGJZkuGh1p1Qnd9LX_0nvwxLnMp7hvJOCKtG0RcX3KhtDShHd8TOMmh1wswduCnDzC7h5KKZXf49xtPzGWwRiL0jrHTaMf95-IvYn36m6gA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2284307356</pqid></control><display><type>article</type><title>Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames</title><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>SpringerLink Journals - AutoHoldings</source><creator>Sinthusamran, Sittichoke ; Idowu, Anthony Temitope ; Benjakul, Soottawat ; Prodpran, Thummanoon ; Yesilsu, Ahmet Faruk ; Kishimura, Hideki</creator><creatorcontrib>Sinthusamran, Sittichoke ; Idowu, Anthony Temitope ; Benjakul, Soottawat ; Prodpran, Thummanoon ; Yesilsu, Ahmet Faruk ; Kishimura, Hideki</creatorcontrib><description>Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) (
P
< 0.05). When HA and HF were further subjected to debittering with 2-butanol or isopropanol, the recovery of 77.88–81.60% was obtained (
P
< 0.05). HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively (
P
< 0.05). Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol (
P
< 0.05). Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B) contained glutamic acid/glutamine (15.14 g/100 g), aspartic acid/asparagine (10.07 g/100 g) and glycine (9.30 g/100 g) as the predominant amino acids. HF-B had the decreased ABTS radical scavenging activity and metal chelating activity. A
280
of peptides separated by gel filtration was lowered to some extent and coincided with the lower bitterness score and surface hydrophobicity. Thus, debittered protein hydrolysate from salmon frame could serve as a nutritive ingredient at high levels in health promoting foods.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-04075-z</identifier><identifier>PMID: 32116357</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Alcohols ; Amino acids ; Asparagine ; Aspartic acid ; Bitterness ; Butanol ; Chelation ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food Science ; Fractionation ; Gel filtration ; Glutamic acid ; Glutamine ; Glycine ; Hafnium ; Health promotion ; Hydrolysates ; Hydrophobicity ; Nutrition ; Original ; Original Article ; Peptides ; Proteins ; Salmon ; Scavenging ; Subtilisin ; W protein</subject><ispartof>Journal of food science and technology, 2020-02, Vol.57 (2), p.473-483</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Association of Food Scientists & Technologists (India) 2019.</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c518t-2f909bba04951a8e5fc4d1796942a84e9913a89d094949d26c4622e95e7b3aee3</citedby><cites>FETCH-LOGICAL-c518t-2f909bba04951a8e5fc4d1796942a84e9913a89d094949d26c4622e95e7b3aee3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016064/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016064/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,41486,42555,51317,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32116357$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sinthusamran, Sittichoke</creatorcontrib><creatorcontrib>Idowu, Anthony Temitope</creatorcontrib><creatorcontrib>Benjakul, Soottawat</creatorcontrib><creatorcontrib>Prodpran, Thummanoon</creatorcontrib><creatorcontrib>Yesilsu, Ahmet Faruk</creatorcontrib><creatorcontrib>Kishimura, Hideki</creatorcontrib><title>Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) (
P
< 0.05). When HA and HF were further subjected to debittering with 2-butanol or isopropanol, the recovery of 77.88–81.60% was obtained (
P
< 0.05). HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively (
P
< 0.05). Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol (
P
< 0.05). Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B) contained glutamic acid/glutamine (15.14 g/100 g), aspartic acid/asparagine (10.07 g/100 g) and glycine (9.30 g/100 g) as the predominant amino acids. HF-B had the decreased ABTS radical scavenging activity and metal chelating activity. A
280
of peptides separated by gel filtration was lowered to some extent and coincided with the lower bitterness score and surface hydrophobicity. Thus, debittered protein hydrolysate from salmon frame could serve as a nutritive ingredient at high levels in health promoting foods.</description><subject>Alcohols</subject><subject>Amino acids</subject><subject>Asparagine</subject><subject>Aspartic acid</subject><subject>Bitterness</subject><subject>Butanol</subject><subject>Chelation</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food Science</subject><subject>Fractionation</subject><subject>Gel filtration</subject><subject>Glutamic acid</subject><subject>Glutamine</subject><subject>Glycine</subject><subject>Hafnium</subject><subject>Health promotion</subject><subject>Hydrolysates</subject><subject>Hydrophobicity</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Peptides</subject><subject>Proteins</subject><subject>Salmon</subject><subject>Scavenging</subject><subject>Subtilisin</subject><subject>W protein</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kctu1DAUhiNERau2L8ACWWLDJuBb4niDhKpykSqxKWvrxDnuuEriwXZGTN-h74yHGYbLovbCxzr__9tHX1W9ZPQto1S9S0wwrWrKdE0lVU398Kw6o7oUnaT8eakp5zVjTXNaXaZ0T8sSXHWcvqhOBWesFY06qx6vnUObSXBkHUNGSJgIzAOB0YZVGBNZEg7EhUgG7H3OGP18R8JM7Aoi2N09ZW8Ppjn78MMPkP0GSen6jc_bY7ifyWo7xDBuE2QkLoaJJBinkuYiTJguqhMHY8LLw3lefft4fXv1ub75-unL1Yeb2jasyzV3muq-Byp1w6DDxlk5MKVbLTl0ErVmAjo9UC3LHnhrZcs56gZVLwBRnFfv97nrpZ9wsDjnCKNZRz9B3JoA3vzbmf3K3IWNUZS1tJUl4M0hIIbvC6ZsJp8sjiPMGJZkuGh1p1Qnd9LX_0nvwxLnMp7hvJOCKtG0RcX3KhtDShHd8TOMmh1wswduCnDzC7h5KKZXf49xtPzGWwRiL0jrHTaMf95-IvYn36m6gA</recordid><startdate>20200201</startdate><enddate>20200201</enddate><creator>Sinthusamran, Sittichoke</creator><creator>Idowu, Anthony 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of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames</title><author>Sinthusamran, Sittichoke ; Idowu, Anthony Temitope ; Benjakul, Soottawat ; Prodpran, Thummanoon ; Yesilsu, Ahmet Faruk ; Kishimura, Hideki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c518t-2f909bba04951a8e5fc4d1796942a84e9913a89d094949d26c4622e95e7b3aee3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Alcohols</topic><topic>Amino acids</topic><topic>Asparagine</topic><topic>Aspartic acid</topic><topic>Bitterness</topic><topic>Butanol</topic><topic>Chelation</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Food Science</topic><topic>Fractionation</topic><topic>Gel filtration</topic><topic>Glutamic acid</topic><topic>Glutamine</topic><topic>Glycine</topic><topic>Hafnium</topic><topic>Health promotion</topic><topic>Hydrolysates</topic><topic>Hydrophobicity</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Peptides</topic><topic>Proteins</topic><topic>Salmon</topic><topic>Scavenging</topic><topic>Subtilisin</topic><topic>W protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sinthusamran, Sittichoke</creatorcontrib><creatorcontrib>Idowu, Anthony Temitope</creatorcontrib><creatorcontrib>Benjakul, Soottawat</creatorcontrib><creatorcontrib>Prodpran, Thummanoon</creatorcontrib><creatorcontrib>Yesilsu, Ahmet Faruk</creatorcontrib><creatorcontrib>Kishimura, Hideki</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & 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Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sinthusamran, Sittichoke</au><au>Idowu, Anthony Temitope</au><au>Benjakul, Soottawat</au><au>Prodpran, Thummanoon</au><au>Yesilsu, Ahmet Faruk</au><au>Kishimura, Hideki</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2020-02-01</date><risdate>2020</risdate><volume>57</volume><issue>2</issue><spage>473</spage><epage>483</epage><pages>473-483</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) (
P
< 0.05). When HA and HF were further subjected to debittering with 2-butanol or isopropanol, the recovery of 77.88–81.60% was obtained (
P
< 0.05). HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively (
P
< 0.05). Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol (
P
< 0.05). Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B) contained glutamic acid/glutamine (15.14 g/100 g), aspartic acid/asparagine (10.07 g/100 g) and glycine (9.30 g/100 g) as the predominant amino acids. HF-B had the decreased ABTS radical scavenging activity and metal chelating activity. A
280
of peptides separated by gel filtration was lowered to some extent and coincided with the lower bitterness score and surface hydrophobicity. Thus, debittered protein hydrolysate from salmon frame could serve as a nutritive ingredient at high levels in health promoting foods.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>32116357</pmid><doi>10.1007/s13197-019-04075-z</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7016064 |
| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Alcohols Amino acids Asparagine Aspartic acid Bitterness Butanol Chelation Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science Fractionation Gel filtration Glutamic acid Glutamine Glycine Hafnium Health promotion Hydrolysates Hydrophobicity Nutrition Original Original Article Peptides Proteins Salmon Scavenging Subtilisin W protein |
| title | Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames |
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