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Cited by 28Protein Hydrolysis and Bioactive PeptidesProteins in Food SystemsFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Bio-functional properties of sardine protein hydrolysates obtained by brewer’s spent yeast and commercial proteases

Vieira, Elsa F, Pinho, Olívia, Ferreira, Isabel MPLVO·2017·Journal of the Science of Food and Agriculture
DOI 10.1002/jsfa.8432
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Abstract

BACKGROUND: The canned‐sardine industry generates large amounts of protein‐rich waste, which demands useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by‐products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL−1), using an enzyme/substrate ratio of 20% (v/v), at 50°C and for 7 h. Hydrolysis degree (DH), antioxidant and angiotensin I‐converting enzyme inhibitory (ACE‐I) activities, functional properties (i.e. solubility, emulsifying and foaming properties, water and oil binding capacity) and colour were investigated. RESULTS: All hydrolysates presented a high protein content [52.7–83.2% dry weight (DW)] and low fat content (0.9–3.9% DW). Alcalase® treatment of muscle and viscera proteins resulted in higher DH (7.5% and 8.6%, respectively) and higher biological activities (P < 0.05). All hydrolysates had excellent solubility and presented functional properties. Among viscera hydrolysates, treatment with Bsy proteases promoted higher emulsion (80.1 m 2 g−1), foaming (79.2%) and oil binding capacity (5.8 g g−1) of viscera sardine proteins. CONCLUSION: Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry

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  • Treatment with brewer's spent yeast proteinases gave sardine protein hydrolysates increased emulsion, foaming and oil-binding capacities.

    “In addition to this, a separate study determined that treatment with BSY proteinases gave the sardine protein hydrolysates increased emulsion, foaming and oil-binding capacities [57].”

    From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [57]

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Metadata

Authors
Vieira, E. F., Pinho, O., & Ferreira, I. M.
Affiliations
  • Universidade do Porto (PT)
  • LAQV/REQUIMTE, Departamento de Ciências Químicas Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto Porto Portugal
Corresponding author
Vieira, Elsa F
ORCID
Venue
Journal of the Science of Food and Agriculture
Publisher
Wiley
Published
2017-06-13
Volume
97
Issue
15
Pages
5414-5422
ISSN
  • 0022-5142 (ISSN-L)
  • 1097-0010
DOI
10.1002/jsfa.8432
OpenAlex
W2614648124
Cited by
28
References
1
Citations by year
2026: 1 · 2025: 1 · 2024: 5 · 2023: 5 · 2022: 5 · 2021: 2 · 2020: 7 · 2018: 2
FWCI
1.01
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
  • Journal of the Science of Food and Agriculture (publishedVersion)
  • PubMed (publishedVersion)
Funders
Fundação para a Ciência e a Tecnologia (SFRH/BD/81845/2011)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
alcalase, Neutrase, enzymatic hydrolysis, degree of hydrolysis, antioxidant activity, angiotensin-converting enzyme inhibition, functional properties, emulsifying properties, foaming properties, oil absorption capacity, food waste valorization
MeSH terms
Antioxidants, Metalloendopeptidases, Peptide Hydrolases, Protein Hydrolysates, Saccharomyces cerevisiae, Solubility, Subtilisins, Waste Products, Seafood, Fish Proteins, Biocatalysis

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