Effects of hydrolysates |
Application conditions (enzyme, E/S ratio, pH, temperature, time) |
Raw material used (species) - type of by-product |
References |
---------------------------------------------------------------------------Technological------------------------------------------------------------------------- |
Increased solubility, emulsifying activity, foam formation, and emulsion stability index |
Trypsin, E/S 5.5%, pH 8.5, 55 ºC, 40 min Alcalase, E/S 0.25%, pH 8.0, 55 ºC, 30 min |
Starry trigger fish (Abalistes stellaris) - muscle Bycatch fish - skins, heads, and skeletons |
(SRIPOKAR et al, 2019SRIPOKAR, P. et al. Antioxidant and functional properties of protein hydrolysates obtained from starry triggerfish muscle using trypsin from albacore tuna liver. Biocatalysis and Agricultural Biotechnology, v.17, p.447-454, 2019. Available from: <Available from: https://doi.org/10.1016/j.bcab.2018.12.013 >. Accessed: Nov. 16, 2022. https://doi.org/10.1016/j.bcab.2018.12.0...
). (ZAMORANO-APODACA et al., 2020ZAMORANO-APODACA, J. C. et al. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species. Food Chemistry, v.331, p.127350, 2020. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2020.127350 >. Accessed: Oct. 15, 2023. https://doi.org/10.1016/j.foodchem.2020....
) |
Increased solubility, emulsifying, foam formation, and emulsion stability. |
Alcalase, E/S 3%, pH 8.0, 55 ºC, 10-35 min |
Tilapia (Oreochromis niloticus) - head, tail and fins |
(HEMKER et al., 2020HEMKER, A. K. et al. Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. Lwt, v.122, p.109003, 2020. Available from: <Available from: https://doi.org/10.1016/j.lwt.2019.109003 >. Accessed: Feb. 05, 2023. https://doi.org/10.1016/j.lwt.2019.10900...
) |
Increased solubility and emulsifying properties |
Papain, E/S 0.5%, pH 7.0, 50 ºC, 1.5 h |
Pugnose ponyfish (Secutor insidiator) - muscle
|
(DINAKARKUMAR et al., 2022DINAKARKUMAR, Y. et al. Production and characterization of fish protein hydrolysate: Effective utilization of trawl by-catch. Food Chemistry Advances, v.1, n.February, p.100138, 2022. Available from: <Available from: https://doi.org/10.1016/j.focha.2022.100138 >. Accessed: Jan. 25, 2023. https://doi.org/10.1016/j.focha.2022.100...
) |
-------------------------------------------------------------------------Antioxidant------------------------------------------------------------------------------ |
Chelating and radical scavenging |
Alcalase, E/S 0.25%, pH 8.0, 55ºC, 30 min |
Bycatch fish - skins, heads, and skeletons |
(ZAMORANO-APODACA et al., 2020ZAMORANO-APODACA, J. C. et al. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species. Food Chemistry, v.331, p.127350, 2020. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2020.127350 >. Accessed: Oct. 15, 2023. https://doi.org/10.1016/j.foodchem.2020....
) |
Scavenging, reducing power, and lipid peroxidation inhibition |
Alcalase, E/S 1%, pH 9.0, 60 ºC, 30 min Bromelain, E/S 0.5%, pH 6.5, 50 ºC, 60 min Flavourzyme, E/S 1%, pH 6.5, 50 ºC, 75 min Protamex®, E/S 2%, pH 6.5, 50 ºC, 60 min |
Chinese carp (Catla catla) - muscle |
(ELAVARASAN et al, 2014ELAVARASAN, K. et al. Antioxidant and functional properties of fish protein hydrolysates from fresh water carp (Catla catla) as influenced by the nature of enzyme. Journal of Food Processing and Preservation, v.38, n.3, p.1207-1214, 2014. Available from: <Available from: https://doi.org/10.1111/jfpp.12081 >. Accessed: Jan. 25, 2023. https://doi.org/10.1111/jfpp.12081...
). |
Lipid peroxidation |
Flavourozyme, E/S 2%, pH 7.0, 50 ºC, 2 h |
Whitemouth croaker (Micropogonias furnieri) - muscle and by-products |
(DA ROSA et al., 2014DA ROSA, Z. E. et al. Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct. LWT - Food Science and Technology, v.59, n.2P1, p.841-848, 2014. Available from: <Available from: https://doi.org/10.1016/j.lwt.2014.05.013 >. Accessed: Feb. 16, 2022. https://doi.org/10.1016/j.lwt.2014.05.01...
) |
Scavenging activity |
Papain, E/S 15%, pH 7.0, 50 ºC, 5 h |
Bluefin leatherjacket (Navodon septentrionalis) - heads |
(CHI et al., 2015CHI, C. F. et al. Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) heads. Journal of Functional Foods, v.12, p.1-10, 2015. Available from: <Available from: https://doi.org/10.1016/j.jff.2014.10.027 >. Accessed: Feb. 14, 2022. https://doi.org/10.1016/j.jff.2014.10.02...
). |
Superoxide and lipid peroxidation, |
Alcalase, E/S 2.5%, pH 9.5, 55 ºC, 3.5 h |
Miiuy croaker (Miichthys miiuy) - swim bladder |
ZHAO (2018ZHAO, W. H. et al. Preparation, identification, and activity evaluation of ten antioxidant peptides from protein hydrolysate of swim bladders of miiuy croaker (Miichthys miiuy). Journal of Functional Foods, v.47, p.503-511, 2018. Available from: <Available from: https://doi.org/10.1016/j.jff.2018.06.014 >. Accessed: Aug. 23, 2023. https://doi.org/10.1016/j.jff.2018.06.01...
) |
Hydroxyl capture, lipid peroxidation inhibition |
Alkaline protease E/S*, pH 8.0, T ºC*, 2 h, + Neutral protease, E/S*, pH 8.0, T ºC*, 3 h. |
Anchovy (*) by-products |
(WANG et al., 2018WANG, L. et al. Isolation and identification of novel antioxidant and antimicrobial oligopeptides from enzymatically hydrolyzed anchovy fish meal. Process Biochemistry, v.74, p.148-155, 2018. Available from: <Available from: https://doi.org/10.1016/j.procbio.2018.08.021 >. Accessed: Jan. 15, 2023. https://doi.org/10.1016/j.procbio.2018.0...
) |
Scavenging and reducing power |
Neutrase + Trypsin, E/S 0.3%, pH 7.5, 50 °C, 2 - 6 h |
Round scad (Decapterus maruadsi)- by-products |
(HU et al., 2019HU, X. et al. Purification and identification of antioxidant peptides from round scad (Decapterus maruadsi) hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food and Chemical Toxicology, v.135, p.110882, 2019. Available from: <Available from: https://doi.org/10.1016/j.fct.2019.110882 >. Accessed: Feb. 28, 2023. https://doi.org/10.1016/j.fct.2019.11088...
). |
Scavenging and reducing power |
Alcalase, E/S 3%, pH 8.0, 55 ºC, 10-35 min |
Tilapia - head, tail and fins |
(HEMKER et al., 2020HEMKER, A. K. et al. Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. Lwt, v.122, p.109003, 2020. Available from: <Available from: https://doi.org/10.1016/j.lwt.2019.109003 >. Accessed: Feb. 05, 2023. https://doi.org/10.1016/j.lwt.2019.10900...
) |
Scavenging and reducing power |
Alcalase, E/S 2%, pH 8.0, 50 ºC, 4 h Protamex®, E/S 2%, pH 7.0, 50 ºC, 4 h |
Whitemouth croaker and Banded Croaker (Paralonchurus brasiliensis) -skin and muscle |
|
(ROCHA et al., 2021ROCHA, T. et al. Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch. Food Chemistry, v.342, n.April 2020, p.128361, 2021. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2020.128361 >. Accessed: Sept. 13, 2023. https://doi.org/10.1016/j.foodchem.2020....
) |