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Tian Q, Hao L, Song X, Liu Y, Fan C, Zhao Q, Zhang H, Hou H. Isolation and differential structure characteristics of calcium-binding peptides derived from Pacific cod bones by hydroxyapatite affinity. Food Chem 2024; 451:139268. [PMID: 38663247 DOI: 10.1016/j.foodchem.2024.139268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/17/2024] [Accepted: 04/04/2024] [Indexed: 05/26/2024]
Abstract
Calcium-chelating peptides were found in Pacific cod bone, but their binding structure and properties have not been elucidated. Novel calcium-binding peptides were isolated by hydroxyapatite affinity chromatography (HAC), and their binding structure and properties were investigated by isothermal titration calorimetry (ITC), multispectral techniques, and mass spectrometry. Based on multiple purifications, the calcium binding capacity (CBC) of Pacific cod bone peptides (PBPs) was increased from 1.71 ± 0.15 μg/mg to 7.94 ± 1.56 μg/mg. Peptides with a molecular weight of 1-2 kDa are closely correlated with CBC. After binding to calcium, the secondary structure of peptides transitioned from random coil to β-sheet, resulting in a loose and porous microstructure. Hydrogen bonds, electrostatic interaction, and hydrophobic interaction contribute to the formation of peptide‑calcium complexes. The F21 contained 42 peptides, with repeated "GE" motif. Differential structure analysis provides a theoretical basis for the targeted preparation of high CBC peptides.
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Affiliation(s)
- Qiaoji Tian
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Li Hao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Xue Song
- Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Yang Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Chaozhong Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Qianqian Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China.
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Sørensen ADM, Wu H, Hyldig G, Bøknæs N, Mejlholm O, Undeland I, Jacobsen C. Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage. Mar Drugs 2023; 21:591. [PMID: 37999415 PMCID: PMC10671878 DOI: 10.3390/md21110591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/06/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023] Open
Abstract
Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids between the generation point and the valorization plant. In the cod filleting industry, three main solid side-streams: viscera, heads, and backbones, are obtained. Hence, this study aimed to identify the most efficient antioxidant for preserving the cod side-streams using a dipping-based strategy prior to pre-valorization storage at low temperatures (ice and frozen storage). The dipping solutions evaluated contained: (i) a lipophilic rosemary extract (0.05% and 0.2% in 0.9% NaCl), (ii) Duralox MANC (a mixture of rosemary extract, ascorbic acid, tocopherols, and citric acid; 2% in 0.9% NaCl), and (iii) NaCl (0.9%) w/w solution. One group was not dipped. No dipping and dipping in NaCl were included as controls. The results showed a positive effect of dipping with solutions containing antioxidants as measured by peroxide value (PV), TBA-reactive substances (TBARS), and sensory profiling, e.g., rancid odor. Moreover, the oxidative stability increased with decreased storage temperature. The cod side-streams were in general most efficiently preserved by Duralox MANC, followed by the lipophilic rosemary extract (0.2%), compared to no dipping and dipping in NaCl solution and the lower concentration of the lipophilic rosemary extract (0.05%). The efficiency of the antioxidant treatments was independent of the side-stream fraction and storage temperature. Thus, using antioxidant dipping combined with low temperature storage is an efficient preservation method for maintaining the quality of the lipids in cod solid side-streams during their pre-valorization storage.
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Affiliation(s)
| | - Haizhou Wu
- Food and Nutrition Science, Department of Life Sciences (LIFE), Chalmers University of Technology, 41296 Gothenburg, Sweden
| | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark (C.J.)
| | | | | | - Ingrid Undeland
- Food and Nutrition Science, Department of Life Sciences (LIFE), Chalmers University of Technology, 41296 Gothenburg, Sweden
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark (C.J.)
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ZAGO ICC, MENDONÇA FJ, BELLUCO CZ, MENCK ALG, SOARES AL. Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Remme JF, Tveit GM, Bondø M, Slizyte R, Ólafsdóttir A, Jónsdóttir R, Geirsdóttir M, Carvajal AK. Valorisation of Frozen Cod ( Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Guro Møen Tveit
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Morten Bondø
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Rasa Slizyte
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
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Remme J, Tveit GM, Toldnes B, Slizyte R, Carvajal AK. Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2021341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Aspevik T, Steinsholm S, Vang B, Carlehög M, Arnesen JA, Kousoulaki K. Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon ( Salmo salar), Mackerel ( Scomber scombrus), and Herring ( Clupea harengus) Heads and Backbones. Front Nutr 2021; 8:695151. [PMID: 34957173 PMCID: PMC8703218 DOI: 10.3389/fnut.2021.695151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.
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Affiliation(s)
- Tone Aspevik
- Department Nutrition and Feed Technology, Nofima, Fyllingsdalen, Norway
| | - Silje Steinsholm
- Department Nutrition and Feed Technology, Nofima, Fyllingsdalen, Norway
| | - Birthe Vang
- Department Marine Biotechnology, Nofima, Tromsø, Norway
| | - Mats Carlehög
- Department Consumer and Sensory Sciences, Nofima, Ås, Norway
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Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity. Catalysts 2021. [DOI: 10.3390/catal11091053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production of low-value products such as animal feed. While fish muscle is the primary product of use for human consumption, rest raw material has great potential as a source of protein and bioactive peptides for the production of food ingredients and nutraceuticals. Enzymatic hydrolysis is a biotechnological processing method that can be used to extract protein from fish rest raw material into a protein hydrolysate. This study aimed at investigating the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. Protein hydrolysates were produced by enzymatic hydrolysis of saithe (Pollachius virens) head and backbone caught at two separate occasions to investigate the effect of seasonal variations. Ultrafiltration effectively concentrated larger peptides (>4 kDa) and smaller peptides (<4 kDa) in separate fractions, with a protein yield of 31% in the fraction <4 kDa. The unfiltered hydrolysate was found to have a higher antioxidative activity compared to the <4 kDa fraction in ABTS, FRAP, and ORAC assays. These results indicate that ultrafiltration does not effectively increase bioactivity by concentrating small peptides and that bioactivity is dependent on several properties, including interaction with larger peptides.
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Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110887] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Zhu W, Zhu L, Yang W, Bu Y, Li J, Li X. Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1774022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Lunwei Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Wanlin Yang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
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Jafarpour A, Gomes RM, Gregersen S, Sloth JJ, Jacobsen C, Moltke Sørensen AD. Characterization of cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103469] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Steinsholm S, Oterhals Å, Underhaug J, Måge I, Malmendal A, Aspevik T. Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3881-3890. [PMID: 32119538 DOI: 10.1021/acs.jafc.9b07828] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced on the basis of different raw materials (cod, salmon, and chicken), enzymes (Food Pro PNL and Bromelain), and hydrolysis time (10 and 50 min). The influence of raw material and hydrolysis parameters on sensory attributes was determined by traditional descriptive sensory analysis and 1H NMR spectroscopy. The raw material had a major influence on the attribute intensity and metabolite variation, followed by enzyme and hydrolysis time. However, the formation of bitter taste was not affected by the raw material. Partial least-squares regression (PLSR) on 1H NMR and sensory data provided good models (Q2 = 0.55-0.89) for 11 of the 17 evaluated attributes, including bitterness. Significant metabolite-attribute associations were identified. The study confirms the potential prediction of the sensory properties of protein hydrolysates from cod, salmon, and chicken based on 1H NMR metabolomics profiling.
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Affiliation(s)
| | - Åge Oterhals
- Nofima, P.O. Box 1425 Oasen, N-5844 Bergen, Norway
| | - Jarl Underhaug
- Department of Chemistry, University of Bergen, Allégaten 41, N-5020 Bergen, Norway
| | | | - Anders Malmendal
- Department of Science and Environment, Roskilde University, P.O. Box 260, DK-4000 Roskilde, Denmark
| | - Tone Aspevik
- Nofima, P.O. Box 1425 Oasen, N-5844 Bergen, Norway
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Luan H, Zhu W, Li Y, Bu Y, Li X, Xu Y, Yi S, Li J. Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1692398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hongwei Luan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Yue Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
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Swart J, Bordoloi A, Goosen NJ. Optimization of phosphate recovery from monkfish, Lophius vomerinus, processing by-products and characterization of the phosphate phases. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2743-2756. [PMID: 30362119 DOI: 10.1002/jsfa.9450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 09/12/2018] [Accepted: 10/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Fish-processing by-products represent an increasing proportion of wastes globally. Valorizing offers a sustainable alternative by harnessing high-value products through process development. This study aimed to develop and optimize a demineralization process to recover minerals from fish bones with subsequent recovery of phosphates from the resulting solution. RESULTS The demineralization process was optimized under the following conditions: 5% H3 PO4 concentration (v/v), four extractions and solvent to feed ratio (v/w) of 5:1 at ambient temperature of 17 °C. This resulted in an ossein containing 2.0 ± 1.2 g kg-1 DM ash and 71.5 ± 3 g kg-1 DM hydroxyproline and mineral liquor. The phosphate precipitation from the mineral liquor was further optimized resulting in > 99% total P recovery at 75 °C reaction temperature and 1 mol L-1 Ca(OH)2 to mineral liquor ratio(v/v) of 0.95:1 for a reaction time of 17 min, per 150 mL starting mineral liquor. The precipitate contained 215.2 ± 3.0 g kg-1 DM dicalcium phosphate dihydrate (DCPD) with a net contribution of 17.2% P from the fishbones, and 25 ± 0.2 g DM of octacalcium phosphate (OCP) was precipitated from 150 mL starting mineral liquor at 25 °C reaction temperature, (1.2:1) 1 mol L-1 Ca(OH)2 to mineral liquor ratio (v/v) and reaction time of 17 min. The X-ray spectra confirmed the DCPD structure and Fourier transform infrared spectroscopy (FTIR) spectra indicated OCP precipitation. CONCLUSION This work successfully illustrated the recovery of minerals from fish bones and the subsequent production of different high-quality phosphates from fish-processing by-products, thus indicating a potential source for high-value products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jasmin Swart
- Department of Process Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Achinta Bordoloi
- Department of Process Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Neill J Goosen
- Department of Process Engineering, Stellenbosch University, Stellenbosch, South Africa
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Fan W, Tan X, Xu X, Li G, Wang Z, Du M. Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame. J Food Biochem 2019; 43:e12801. [PMID: 31353581 DOI: 10.1111/jfbc.12801] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 12/23/2018] [Accepted: 01/14/2019] [Indexed: 01/01/2023]
Abstract
Alaska pollock frame is a kind of byproduct that was rich in protein, amino acids, and mineral elements. However, the unfavorite bitterness may probably be produced in enzymatic processes. In this study, the bitterness accounted from the hydrolysates prepared by neutral proteases, alkaline proteases, papain, flavourzyme, and animal proteases, was investigated. The hydrolysis conditions, amino acids composition, metal ion composition, molecular weight distribution, and peptide composition of the hydrolysates were detected to figure out the relationship between bitterness and compositions of the hydrolysates. The hydrolysate digested by alkaline protease has the highest bitterness intensity, and that amino acids composition, peptide composition, and molecular weight distribution had a significant influence on the bitterness degree. Hydrophobic amino acids and alkaline amino acids, such as leucine, isoleucine, lysine, and so on are likely to contribute to the bitterness and molecular weight distribution of peptides that affect bitterness is mainly lower than 3,000 Da. PRACTICAL APPLICATIONS: Fish bones would produce a bitter taste when reusing them by hydrolysis. Bitterness is one of unfavorable flavor as to consumers. The results of this study are of great significance for the further utilization of Alaska pollock frame. For products obtained from the hydrolysate of Alaska pollock frame, such as condiments and health care product the results of this study provide the processing technology of the lowest bitter hydrolysate, which can effectively improve the flavor and acceptability of the products.
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Affiliation(s)
- Weiwei Fan
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Xiaoyi Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Guodong Li
- Qingdao Yihexing Foods Co., Ltd, Qingdao, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
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15
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The effects of fish hydrolysate and soy protein isolate on the growth performance, body composition and digestibility of juvenile pike silverside, Chirostoma estor. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.08.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.04.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Suárez-Jiménez GM, Robles-Sánches RM, Yépiz-Plascencia G, Burgos-Hernández A, Ezquerra-Brauer JM. In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6658] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/14/2023]
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18
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Bubel F, Dobrzański Z, Bykowski PJ, Chojnacka K, Opaliński S, Trziszka T. Production of calcium preparations by technology of saltwater fish by product processing. OPEN CHEM 2015. [DOI: 10.1515/chem-2015-0146] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThe paper presents the technology of processing Baltic cod (Gadus morhua callarias) and Atlantic salmon (Salmo salar) backbones – by-products from fish processing – for the production of calcium preparations. The raw material for the process consisted of backbones with remaining muscle tissue, devoid of heads and fins (30 kg of each type of backbones). The processing included the following stages: cutting, preliminary processing in an alkaline environment (soaking in 2 M NaOH), processing with 0.1% citric acid, aroma removal and material disinfection (5% H2O2), rinsing with tap water, drying, and grinding the end-product. Calcium preparations from cod (BCP) and salmon (ASP) in the amounts of 1.20 kg and 1.62 kg, respectively, characterized by high calcium content (27.79% in BCP, and 24.92% in ASP) and low protein and fat content (14.20% and 0.25% for BCP, and 10.78% and 0.12% for ASP, respectively) were obtained. The study demonstrated the effectiveness of this technology for production of calcium preparations from fish backbones.
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Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0103-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Cheung IW, Li-Chan EC. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products. Food Chem 2014; 145:1076-85. [DOI: 10.1016/j.foodchem.2013.09.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 08/21/2013] [Accepted: 09/02/2013] [Indexed: 11/24/2022]
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Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0859-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Bioactive peptides and depsipeptides with anticancer potential: sources from marine animals. Mar Drugs 2012; 10:963-986. [PMID: 22822350 PMCID: PMC3397454 DOI: 10.3390/md10050963] [Citation(s) in RCA: 161] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2011] [Revised: 03/24/2012] [Accepted: 04/05/2012] [Indexed: 11/30/2022] Open
Abstract
Biologically active compounds with different modes of action, such as, antiproliferative, antioxidant, antimicrotubule, have been isolated from marine sources, specifically algae and cyanobacteria. Recently research has been focused on peptides from marine animal sources, since they have been found as secondary metabolites from sponges, ascidians, tunicates, and mollusks. The structural characteristics of these peptides include various unusual amino acid residues which may be responsible for their bioactivity. Moreover, protein hydrolysates formed by the enzymatic digestion of aquatic and marine by-products are an important source of bioactive peptides. Purified peptides from these sources have been shown to have antioxidant activity and cytotoxic effect on several human cancer cell lines such as HeLa, AGS, and DLD-1. These characteristics imply that the use of peptides from marine sources has potential for the prevention and treatment of cancer, and that they might also be useful as molecular models in anticancer drug research. This review focuses on the latest studies and critical research in this field, and evidences the immense potential of marine animals as bioactive peptide sources.
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Yang R, Wang J, Liu Z, Pei X, Han X, Li Y. Antioxidant effect of a marine oligopeptide preparation from chum salmon (Oncorhynchus keta) by enzymatic hydrolysis in radiation injured mice. Mar Drugs 2011; 9:2304-2315. [PMID: 22163188 PMCID: PMC3229237 DOI: 10.3390/md9112304] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Revised: 11/02/2011] [Accepted: 11/03/2011] [Indexed: 11/16/2022] Open
Abstract
Marine oligopeptide preparation (MOP) obtained from Chum Salmon (Oncorhynchus keta) by the method of enzymatic hydrolysis, has been found to possess a radioprotective property through stimulation of the radiation-induced immunosuppression. The current study aimed to further investigate the free radicals scavenging and antioxidant effects of MOP in radiation injured mice. Female ICR mice (6-8 weeks old) were randomly divided into 5 groups, i.e., blank control, irradiation control and MOP (0.225, 0.450 and 1.350 g/kg body weight) plus an irradiation-treated group. The result revealed that MOP significantly increased the white blood cell counts after irradiation, and lessened the radiation-induced oxidative damage. These effects may be caused by augmentation of the activities of antioxidant enzymes, such as SOD and GSH-Px, reduction of the lipid peroxidation (MDA level) in liver, and protection against radiation-induced apoptosis. Therefore, we propose that MOP be used as an ideal antioxidant to alleviate radiation-induced oxidation damage in cancer patients.
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Affiliation(s)
- Ruiyue Yang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
- The Key Laboratory of Geriatrics, Beijing Hospital & Beijing Institute of Geriatrics, Ministry of Health, Beijing 100730, China
| | - Junbo Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Zhigang Liu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Xinrong Pei
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Xiaolong Han
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel./Fax: +86-10-82801177
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Hou H, Li B, Zhao X, Zhang Z, Li P. Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.09.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Himonides AT, Taylor AKD, Morris AJ. A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.26081] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Cheung IW, Li-Chan EC. Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.057] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Malde MK, Graff IE, Siljander-Rasi H, Venäläinen E, Julshamn K, Pedersen JI, Valaja J. ORIGINAL ARTICLE: Fish bones - a highly available calcium source for growing pigs. J Anim Physiol Anim Nutr (Berl) 2010; 94:e66-76. [DOI: 10.1111/j.1439-0396.2009.00979.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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da Trindade Alfaro A, Simões da Costa C, Graciano Fonseca G, Prentice C. Effect of Extraction Parameters on the Properties of Gelatin from King Weakfish (Macrodon ancylodon) Bones. FOOD SCI TECHNOL INT 2010. [DOI: 10.1177/1082013209352921] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Fish bones are important sources of collagen and are usually discarded by the processing industries. A response surface methodology was utilized to optimize the extraction process of gelatin from king weakfish (Macrodon ancylodon) bones submitted to alkali pre-treatment. The experimental responses were gel strength and gelatin yield, while the studied variables were sodium hydroxide concentration (2 and 4 g/100 g), maceration time (48 and 72 h) and extraction temperature (60 °C and 80 °C). An increase in extraction temperature carried out a significant (p ≤ 0.05) reduction in gelatin gel strength. The increase in the NaOH concentration during maceration increased the process yield. Extraction temperature, NaOH concentration and their interaction had a pronounced effect on process yield. High extraction temperatures resulted in higher yields, but reduced the strength of gelatin gel.
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Affiliation(s)
- A. da Trindade Alfaro
- Food Technology, Federal Technological University of Paraná (UFTPR), 85601-971 Francisco Beltrão PR, Brazil
| | - C. Simões da Costa
- Food Technology, Federal Centre of Technological Education at Bento Gonçalves (CEFETBG), 95700-000 Bento Gonçalves RS, Brazil
| | - G. Graciano Fonseca
- Laboratory of Bioengineering, Faculty of Exact Sciences and Technology, Federal University of Grande Dourados (UFGD), 79804-970 Dourados MS, Brazil
| | - C. Prentice
- Marine Products Processing Research Program, School of Chemistry and Food, Federal University of Rio Grande (FURG), P.O. Box 474, 96201-900 Rio Grande RS, Brazil,
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dos Santos SD, Martins VG, Salas-Mellado M, Prentice C. Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0301-0] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Šližytė R, Mozuraitytė R, Martínez-Alvarez O, Falch E, Fouchereau-Peron M, Rustad T. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochem 2009. [DOI: 10.1016/j.procbio.2009.02.010] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Protein and Amino Acid Solubilization using Bacillus cereus, Bacillus velesensis, and Chryseobacterium sp. from Chemical Extraction Protein Residue. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0168-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zelazko M, Chrzanowska J, Polanowski A. Pancreatic proteolytic enzymes of ostrich purified on immobilized protein inhibitors. Characterization of a new form of chymotrypsin (Chtr1). Comp Biochem Physiol B Biochem Mol Biol 2008; 151:102-9. [PMID: 18598777 DOI: 10.1016/j.cbpb.2008.06.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2007] [Revised: 06/06/2008] [Accepted: 06/06/2008] [Indexed: 11/20/2022]
Abstract
Four forms of chymotrypsin (Chtr1, Chtr2, Chtr3, Chtr4), one form of trypsin and one form of elastase were purified from a slightly alkaline extract of ostrich (Struthio camelus) pancreas. The zymogens in the crude extract were activated with immobilized trypsin and then separated by affinity chromatography using immobilized inhibitors and ion exchange chromatography. One of the purified forms of chymotrypsin (Chtr1) exhibited an unusual interaction with the highly selective protein trypsin inhibitor from Cucurbita maxima (CMTI). Interactions with other protein trypsin inhibitors such as basic pancreatic trypsin inhibitor (BPTI), soybean trypsin inhibitor (STI), trypsin inhibitors from Cyclanthera pedata (CyPTI), Cucurbita pepo (CPTI), Cucurbita pepo var. giramontia (CPGTI) and Linum usitatissimum (LUTI) were also investigated. This study demonstrated the affinity of Chtr1 to inhibitors containing Arg at P1 position. Studies of substrate specificity of Chtr1 using oxidized B-chain of insulin revealed four susceptible bonds: Tyr15-Leu16, Phe24-Phe25, Phe25-Tyr26 and, surprisingly, Arg22-Gly23. The amino acid composition, as well as the first 13 residues of the N-terminal amino acid sequence, was determined. Studies of ostrich elastase showed that it can interact with immobilized CMTI in the presence of 5 M NaCl. This unusual characteristic is reported for the first time and suggests that elastase specificity depends on ionic strength. The kinetic constants K(M), k(cat) and k(cat)/K(M) for purified ostrich trypsin, chymotrypsin 4 and elastase were also determined.
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Affiliation(s)
- Monika Zelazko
- Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Science, C.K. Norwida 25/27, 50-375 Wrocław, Poland.
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Nutritional composition of soluble and insoluble fractions obtained by enzymatic hydrolysis of fish-raw materials. Process Biochem 2008. [DOI: 10.1016/j.procbio.2007.10.007] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wasswa J, Tang J, Gu XH. Desalting Fish Skin Protein Hydrolysates Using Macroporous Adsorption Resin. ACTA ACUST UNITED AC 2007. [DOI: 10.3923/ajft.2007.406.413] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jung WK, Karawita R, Heo SJ, Lee BJ, Kim SK, Jeon YJ. Recovery of a novel Ca-binding peptide from Alaska Pollack (Theragra chalcogramma) backbone by pepsinolytic hydrolysis. Process Biochem 2006. [DOI: 10.1016/j.procbio.2006.05.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jung WK, Kim SK. Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki (Johnius belengerii) frame. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0371-4] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gbogouri G, Linder M, Fanni J, Parmentier M. Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09909.x] [Citation(s) in RCA: 291] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Tsitsika EV, Panagiotaki P. Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2004.00917.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Hydrolysis of Cod(Gadus morhud)By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2004. [DOI: 10.1300/j030v13n02_04] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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