Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Export

@article{citeulike:6059674, abstract = {Protein hydrolysates (5, 10, and 15\% degrees of hydrolysis) were made from minced salmon muscle treated with one of four alkaline proteases (Alcalase 2.4L, Flavourzyme 1000L, Corolase PN-L, and Corolase 7089) or endogenous digestive proteases. Reaction conditions were controlled at pH 7.5, 40 degrees C, and 7.5\% protein content, and enzymes were added on the basis of standardized activity units (Azocoll units). Proteases were heat inactivated, insoluble and unhydrolyzed material was centrifuged out, and soluble protein fractions were recovered and lyophilized. Substrate specificities for the proteases was clearly different. Protein content for the hydrolysates ranged from 71.7 to 88.4\%, and lipid content was very low. Nitrogen recovery ranged from 40.6 to 79.9\%. The nitrogen solubility index was comparable to that of egg albumin and ranged from 92.4 to 99.7\%. Solubility was high over a wide range of pH. The water-holding capacity of fish protein hydrolysates added at 1.5\% in a model food system of frozen minced salmon patties was tested. Drip loss was on average lower for the fish protein hydrolysates than for egg albumin and soy protein concentrate, especially for Alcalase hydrolysates. Emulsification capacity for fish protein hydrolysates ranged quite a bit (75-299 mL of oil emulsified per 200 mg of protein), and some were better than soy protein concentrate (180 mL of oil emulsified per 200 mg of protein), but egg albumin had the highest emulsifying capacity (417 mL of oil emulsified per 200 mg of protein). Emulsification stability for fish protein hydrolysates (50-70\%) was similar to or lower than those of egg albumin (73\%) or soy protein concentrate (68\%). Fat absorption was greater for 5 and 10\% degrees of hydrolysis fish protein hydrolysates (3.22-5.90 mL of oil/g of protein) than for 15\% hydrolysates, and all had greater fat absorption than egg albumin (2. 36 mL of oil/g of protein) or soy protein concentrate (2.90 mL of oil/g of protein).}, author = {Kristinsson, H. G. and Rasco, B. A.}, citeulike-article-id = {6059674}, citeulike-linkout-0 = {http://view.ncbi.nlm.nih.gov/pubmed/10725130}, citeulike-linkout-1 = {http://www.hubmed.org/display.cgi?uids=10725130}, citeulike-linkout-2 = {http://dx.doi.org/10.1021/jf990447v}, citeulike-linkout-3 = {http://pubs.acs.org/doi/abs/10.1021/jf990447v}, doi = {10.1021/jf990447v}, issn = {0021-8561}, journal = {Journal of agricultural and food chemistry}, keywords = {enzymatic\_hydrolysis, fish, protein}, month = {March}, number = {3}, pages = {657--666}, posted-at = {2009-11-03 10:38:43}, priority = {2}, title = {Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases.}, url = {http://dx.doi.org/10.1021/jf990447v}, volume = {48}, year = {2000} }

TY - JOUR ID - citeulike:6059674 L3 - citeulike-article-id:6059674 N2 - Protein hydrolysates (5, 10, and 15% degrees of hydrolysis) were made from minced salmon muscle treated with one of four alkaline proteases (Alcalase 2.4L, Flavourzyme 1000L, Corolase PN-L, and Corolase 7089) or endogenous digestive proteases. Reaction conditions were controlled at pH 7.5, 40 degrees C, and 7.5% protein content, and enzymes were added on the basis of standardized activity units (Azocoll units). Proteases were heat inactivated, insoluble and unhydrolyzed material was centrifuged out, and soluble protein fractions were recovered and lyophilized. Substrate specificities for the proteases was clearly different. Protein content for the hydrolysates ranged from 71.7 to 88.4%, and lipid content was very low. Nitrogen recovery ranged from 40.6 to 79.9%. The nitrogen solubility index was comparable to that of egg albumin and ranged from 92.4 to 99.7%. Solubility was high over a wide range of pH. The water-holding capacity of fish protein hydrolysates added at 1.5% in a model food system of frozen minced salmon patties was tested. Drip loss was on average lower for the fish protein hydrolysates than for egg albumin and soy protein concentrate, especially for Alcalase hydrolysates. Emulsification capacity for fish protein hydrolysates ranged quite a bit (75-299 mL of oil emulsified per 200 mg of protein), and some were better than soy protein concentrate (180 mL of oil emulsified per 200 mg of protein), but egg albumin had the highest emulsifying capacity (417 mL of oil emulsified per 200 mg of protein). Emulsification stability for fish protein hydrolysates (50-70%) was similar to or lower than those of egg albumin (73%) or soy protein concentrate (68%). Fat absorption was greater for 5 and 10% degrees of hydrolysis fish protein hydrolysates (3.22-5.90 mL of oil/g of protein) than for 15% hydrolysates, and all had greater fat absorption than egg albumin (2. 36 mL of oil/g of protein) or soy protein concentrate (2.90 mL of oil/g of protein). IS - 3 JF - Journal of agricultural and food chemistry SN - 0021-8561 EP - 666 TI - Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. VL - 48 SP - 657 KW - enzymatic_hydrolysis KW - fish KW - protein AU - Kristinsson, HG AU - Rasco, BA PY - 2000/03// UR - http://dx.doi.org/10.1021/jf990447v ER -