Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes

Autores
Dos Santos Da Fonseca, Renata Aline; Silva, C. M.; Fernandes, G. R.; Prentice, C.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Some proteins, beyond to their technological, functional and nutritional properties, exhibit biological activity, being one of them, the antioxidant activity, associated to bioactive peptides released after hydrolysis. The industrial processing wastes of fishes are a great source of proteins, and the cobia (Rachycentron canadum), that it is a large and easily adaptable to aquaculture emerges as an option to obtain peptides. Thus, the aim of this study was to obtain peptides by hydrolyzing meat and wastes of cobia with different enzymes. Six hydrolysates through the hydrolysis of the meat and wastes with Alcalase, Flavourzyme and Protamex were obtained, wherein the last one presented greater hydrolytic capacity for the substrates, reaching a DH of 27.94% in 760 min for meat and 33.14% in 580 min for wastes. The free tyrosine content varied depending on the substrate and the enzyme, and the highest values for the hydrolysate wastes by Alcalase (8.46%) and by Protamex (6.46%) and hydrolysate meat by Protamex (6.47%). Therefore, these results indicate the potential utilization of the hydrolysates from cobia meat and wastes in food formulations.
Fil: Dos Santos Da Fonseca, Renata Aline. Universidade Federal do Rio Grande; Brasil
Fil: Silva, C. M.. Universidade Federal do Rio Grande; Brasil
Fil: Fernandes, G. R.. Universidade Federal do Rio Grande; Brasil
Fil: Prentice, C.. Universidade Federal do Rio Grande; Brasil
Materia
DEGREE OF HYDROLYSIS
TYROSINE
KINECT OF HYDROLYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62840
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymesDos Santos Da Fonseca, Renata AlineSilva, C. M.Fernandes, G. R.Prentice, C.DEGREE OF HYDROLYSISTYROSINEKINECT OF HYDROLYSIShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Some proteins, beyond to their technological, functional and nutritional properties, exhibit biological activity, being one of them, the antioxidant activity, associated to bioactive peptides released after hydrolysis. The industrial processing wastes of fishes are a great source of proteins, and the cobia (Rachycentron canadum), that it is a large and easily adaptable to aquaculture emerges as an option to obtain peptides. Thus, the aim of this study was to obtain peptides by hydrolyzing meat and wastes of cobia with different enzymes. Six hydrolysates through the hydrolysis of the meat and wastes with Alcalase, Flavourzyme and Protamex were obtained, wherein the last one presented greater hydrolytic capacity for the substrates, reaching a DH of 27.94% in 760 min for meat and 33.14% in 580 min for wastes. The free tyrosine content varied depending on the substrate and the enzyme, and the highest values for the hydrolysate wastes by Alcalase (8.46%) and by Protamex (6.46%) and hydrolysate meat by Protamex (6.47%). Therefore, these results indicate the potential utilization of the hydrolysates from cobia meat and wastes in food formulations.Fil: Dos Santos Da Fonseca, Renata Aline. Universidade Federal do Rio Grande; BrasilFil: Silva, C. M.. Universidade Federal do Rio Grande; BrasilFil: Fernandes, G. R.. Universidade Federal do Rio Grande; BrasilFil: Prentice, C.. Universidade Federal do Rio Grande; BrasilUniversiti Putra Malaysia2016-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62840Dos Santos Da Fonseca, Renata Aline; Silva, C. M.; Fernandes, G. R.; Prentice, C.; Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes; Universiti Putra Malaysia; International Food Research Journal; 23; 1; 1-2016; 152-1601985-4668CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/23%20(01)%202016/(24).pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-23-2016.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:24:14Zoai:ri.conicet.gov.ar:11336/62840instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:24:14.88CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
title Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
spellingShingle Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
Dos Santos Da Fonseca, Renata Aline
DEGREE OF HYDROLYSIS
TYROSINE
KINECT OF HYDROLYSIS
title_short Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
title_full Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
title_fullStr Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
title_full_unstemmed Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
title_sort Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes
dc.creator.none.fl_str_mv Dos Santos Da Fonseca, Renata Aline
Silva, C. M.
Fernandes, G. R.
Prentice, C.
author Dos Santos Da Fonseca, Renata Aline
author_facet Dos Santos Da Fonseca, Renata Aline
Silva, C. M.
Fernandes, G. R.
Prentice, C.
author_role author
author2 Silva, C. M.
Fernandes, G. R.
Prentice, C.
author2_role author
author
author
dc.subject.none.fl_str_mv DEGREE OF HYDROLYSIS
TYROSINE
KINECT OF HYDROLYSIS
topic DEGREE OF HYDROLYSIS
TYROSINE
KINECT OF HYDROLYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Some proteins, beyond to their technological, functional and nutritional properties, exhibit biological activity, being one of them, the antioxidant activity, associated to bioactive peptides released after hydrolysis. The industrial processing wastes of fishes are a great source of proteins, and the cobia (Rachycentron canadum), that it is a large and easily adaptable to aquaculture emerges as an option to obtain peptides. Thus, the aim of this study was to obtain peptides by hydrolyzing meat and wastes of cobia with different enzymes. Six hydrolysates through the hydrolysis of the meat and wastes with Alcalase, Flavourzyme and Protamex were obtained, wherein the last one presented greater hydrolytic capacity for the substrates, reaching a DH of 27.94% in 760 min for meat and 33.14% in 580 min for wastes. The free tyrosine content varied depending on the substrate and the enzyme, and the highest values for the hydrolysate wastes by Alcalase (8.46%) and by Protamex (6.46%) and hydrolysate meat by Protamex (6.47%). Therefore, these results indicate the potential utilization of the hydrolysates from cobia meat and wastes in food formulations.
Fil: Dos Santos Da Fonseca, Renata Aline. Universidade Federal do Rio Grande; Brasil
Fil: Silva, C. M.. Universidade Federal do Rio Grande; Brasil
Fil: Fernandes, G. R.. Universidade Federal do Rio Grande; Brasil
Fil: Prentice, C.. Universidade Federal do Rio Grande; Brasil
description Some proteins, beyond to their technological, functional and nutritional properties, exhibit biological activity, being one of them, the antioxidant activity, associated to bioactive peptides released after hydrolysis. The industrial processing wastes of fishes are a great source of proteins, and the cobia (Rachycentron canadum), that it is a large and easily adaptable to aquaculture emerges as an option to obtain peptides. Thus, the aim of this study was to obtain peptides by hydrolyzing meat and wastes of cobia with different enzymes. Six hydrolysates through the hydrolysis of the meat and wastes with Alcalase, Flavourzyme and Protamex were obtained, wherein the last one presented greater hydrolytic capacity for the substrates, reaching a DH of 27.94% in 760 min for meat and 33.14% in 580 min for wastes. The free tyrosine content varied depending on the substrate and the enzyme, and the highest values for the hydrolysate wastes by Alcalase (8.46%) and by Protamex (6.46%) and hydrolysate meat by Protamex (6.47%). Therefore, these results indicate the potential utilization of the hydrolysates from cobia meat and wastes in food formulations.
publishDate 2016
dc.date.none.fl_str_mv 2016-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/62840
Dos Santos Da Fonseca, Renata Aline; Silva, C. M.; Fernandes, G. R.; Prentice, C.; Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes; Universiti Putra Malaysia; International Food Research Journal; 23; 1; 1-2016; 152-160
1985-4668
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62840
identifier_str_mv Dos Santos Da Fonseca, Renata Aline; Silva, C. M.; Fernandes, G. R.; Prentice, C.; Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes; Universiti Putra Malaysia; International Food Research Journal; 23; 1; 1-2016; 152-160
1985-4668
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/23%20(01)%202016/(24).pdf
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-23-2016.html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universiti Putra Malaysia
publisher.none.fl_str_mv Universiti Putra Malaysia
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082662377193472
score 13.22299

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