Enzymatic hydrolysis of Nile tilapia (Oreochromus niloticus) myofibrillar proteins: effects on nutritional and hydrophilic properties

Protein concentrate (PC) was prepared from eviscerated and mechanically deboned fish. The pulp was washed sequentially with 0.05 M NaCl and 4 g l−1 NaHCO3 solutions, with cold ethanol and then with hot (50 °C) ethanol. Subsequently, it was dried (40 °C) and ground to 60 mesh. Enzyme (Flavourzime®) hydrolysates were prepared with a degree of hydrolysis (DH) ranging from 3.5 to 45%. The PC was characterized for proximate composition, amino acid profile, physical and functional properties. The influence of DH on functional and nutritional properties was evaluated. Hygroscopicity increased in all hydrolysates for environmental relative humidities above 40% and solubility increased rapidly for DH above 7%. Water retention, water absorption and oil absorption all decreased as a function of DH. The pH (3 to 9) influenced the water and oil absorption of the hydrolysate with 7% DH. A pH near the isoelectric point tends to decrease water absorption but increase oil absorption capacity. The insoluble fraction (IF) of the hydrolysates presented a better amino acid profile than the soluble fraction (SF). The nutritional indexes determined for the IF did not differ from the total hydrolysate, but they were consistently higher than those for the SF. Copyright © 2003 Society of Chemical Industry

[1]  A. Clemente,et al.  Enzymatic protein hydrolysates in human nutrition , 2000 .

[2]  B. Rasco,et al.  Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. , 2000, Journal of agricultural and food chemistry.

[3]  B. Rasco,et al.  Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties , 2000, Critical reviews in food science and nutrition.

[4]  E. Li-Chan,et al.  Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus) , 1999 .

[5]  F. Netto,et al.  Sorption isotherms and glass transition temperatures of fish protein hydrolysates with different degrees of hydrolysis , 1999 .

[6]  A. Clemente,et al.  Production and characterization of an extensive rapeseed protein hydrolysate , 1999 .

[7]  L. M. B. Cândido,et al.  Propriedades funcionais de concentados proteicos de pescado preparados por varios metodos , 1998 .

[8]  F. Shahidi,et al.  Structure and composition of fish muscle , 1996 .

[9]  B. Elizalde,et al.  The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins , 1996 .

[10]  E. Jurado,et al.  Enzymatic hydrolysis of whey proteins: I. Kinetic models , 1994, Biotechnology and bioengineering.

[11]  E. Jurado,et al.  Enzymatic hydrolysis of whey proteins. II. Molecular-weight range. , 1994, Biotechnology and bioengineering.

[12]  Y. Xiong.  Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. , 1994, Critical reviews in food science and nutrition.

[13]  B. Elizalde,et al.  Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins , 1987 .

[14]  C. V. Morr,et al.  A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure , 1985 .

[15]  K. Schwarz,et al.  Research and development of infant formulae with reduced allergenic properties. , 1984, Annals of allergy.

[16]  J. Regenstein,et al.  THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE , 1984 .

[17]  R. Lawrie,et al.  Protein hydrolysates from meat industry by-products. , 1982, Meat science.

[18]  J. Adler-Nissen.  Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. , 1979, Journal of agricultural and food chemistry.

[19]  H. Torgersen,et al.  PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS , 1977 .

[20]  B. Koury,et al.  APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES Enzymic Modifications of Myofibrillar Fish Proteins , 1972 .

[21]  B. Koury,et al.  APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES , 1972 .

[22]  J. Rasekh,et al.  MOISTURE ADSORPTION OF FISH PROTEIN CONCENTRATE AT VARIOUS RELATIVE HUMIDITIES AND TEMPERATURES , 1971 .

[23]  J. Spies.  Determination of tryptophan in proteins. , 1967, Analytical chemistry.

[24]  W. J. Dyer,et al.  A rapid method of total lipid extraction and purification. , 1959, Canadian journal of biochemistry and physiology.

[25]  F. Smith,et al.  COLORIMETRIC METHOD FOR DETER-MINATION OF SUGAR AND RELATED SUBSTANCE , 1956 .