Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: Effect of enzymatic treatment and degree of hydrolysis

Pedro Jesús García Moreno, Raúl Pérez-Gálvez, F. Javier Espejo-Carpio, Cristina Ruiz-Quesada, Ana I. Pérez-Morilla, Olga Martínez-Agustín, Antonio Guadix, Emilia M. Guadix

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

BACKGROUND: Fish discards represent an important under-utilisation of marine resources. This study evaluated the up-grading of the protein fraction of blue whiting (Micromesistius poutassou) discards by the production of fish protein hydrolysates (FPHs) exhibiting functional, antioxidant, angiotensin-I converting enzyme (ACE)-inhibitory and antigenicity properties. RESULTS: FPHs with low DH (4%) showed better emulsifying, foaming and oil binding capacities, particularly those obtained using only trypsin. FPHs with DH 4% exhibited also the stronger antioxidant activity, especially the one obtained using only subtilisin (IC50 = 1.36mg protein mL-1). The presence of hydrophobic residues at the C-terminal of the FPH produced using subtilisin also led to the stronger ACE-inhibitory activity. However, FPHs with high DH (12%), which implies a higher proportion of short peptides, was required to enhance ACE-inhibition (IC50 = 172μg protein mL-1). The antigenic levels of the FPH were also reduced with DH independently of the enzymatic treatment. Nevertheless, the highest degradation of fish allergens (e.g. parvalbumin) was also obtained when using only subtilisin. CONCLUSION: These results suggest that added-value products for food applications can be produced from the protein fraction of discards.
Original languageEnglish
JournalJournal of the Science of Food and Agriculture
Number of pages10
ISSN0022-5142
DOIs
Publication statusPublished - 2016
Externally publishedYes

Keywords

  • Agronomy and Crop Science
  • Food Science
  • Nutrition and Dietetics
  • Biotechnology
  • ACE-inhibitory activity
  • Antigenicity
  • Antioxidant activity
  • Discards
  • Fish protein hydrolysates
  • Functional properties

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