Skip to main content
SpringerLink
Log in

In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Bioactive Liza aurata protein hydrolysates (LAPHs) were prepared by treatment with Trypsine (PH-TR), Esperase (PH-ES), enzyme preparations from Pseudomonas aeruginosa A2 (PH-A2), Bacillus subtilis A26 (PH-A26) and Liza aurata (PH-LA). Their functional properties and antioxidant activities were evaluated. The hydrolysates had degree of hydrolysis (DH) values ranging from 8.15 % to 13.05 %. Reverse-phase HPLC analyses of the LAPHs showed considerable variation in peptide composition. All hydrolysates had high protein content (83.14 %-86.43 %). Glutamic acid, Glutamine (Glx) and Lysine (Lys) were the most abundant amino acids. All protein hydrolysates had a good solubility emulsifying and foam properties were found to be considerably improved by enzymatic hydrolysis. In addition, all hydrolysates showed varying degrees of antioxidant activities evaluated by various in vitro tests. Further, all LAPHs did not show hemolytic activity towards human erythrocytes. The results thus revealed that protein hydrolysates from golden grey mullet could be used as food additives possessing both antioxidant activity and functional properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Adler-Nissen J (1986) Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers, London, New York, New York, NY, USA

    Google Scholar 

  • AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington, DC

    Google Scholar 

  • Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific whiting solid wastes. J Agric Food Chem 45:3423–3430

    Article  CAS  Google Scholar 

  • Bersuder P, Hole M, Smith G (1998) Antioxidants from a heated histidine-glucose model system. I: Investigation of the Antioxidant Role of Histidine and Isolation of Antioxidants by High-Performance Liquid Chromatography Journal of American Oil Chemist’s Society 75:181–187

    CAS  Google Scholar 

  • Cai L, Wu X, Lv Y, et al. (2015) The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin. J Food Sci Technol 52:3750–3755

    CAS  Google Scholar 

  • Chalamaiah M, Jyothirmayi T, Diwan PV, Dinesh Kumar B (2015a) Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). J Food Sci Technol 52:5817–5825

    Article  CAS  Google Scholar 

  • Chalamaiah M, Jyothirmayi T, Diwan PV, Dinesh Kumar B (2015b) Antiproliferative, ACE-inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases. J Food Sci Technol 52:8300–8307

    Article  CAS  Google Scholar 

  • Dávalos A, Miguel M, Bartolomé B, López-Fandiño R (2004) Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot 67:1939–1944

    Google Scholar 

  • de Castro RJS, Sato HH (2014) Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis. Food and Bioproducts Processing 92:80–88

    Article  CAS  Google Scholar 

  • Elias RJ, Kellerby SS, Decker EA (2008) Antioxidant activity of proteins and peptides. Crit Rev Food Sci Nutr 48:430–441

    Article  CAS  Google Scholar 

  • Fischer W, Bauchot M., Schneider M (1987) Fiches F.A.O. d’identification des espèces pour les besoins de la pêche “Révision” Méditerranée et Mer noire. Zone de pêche, Vertébrés. Rome, F.A.O

  • Garcia-Moreno PJ, Batista I, Pires C, et al (2014) Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Res Int 65, Part C:469–476

  • Gbogouri G, Linder M, Fanni J, Parmentier M (2004) Influence of hydrolysis degree on the functional properties of Salmon Byproducts Hydrolysates. J Food Sci 69:C615–C622

    Article  CAS  Google Scholar 

  • Gornall AG, Bardawill CJ, David MM (1949) Determination of serum proteins by means of the biuret reaction. J Biol Chem 177:751–766

    CAS  Google Scholar 

  • Kembhavi AA, Kulkarni A, Pant A (1992) Salt-tolerant and thermostable alkaline protease from bacillus subtilis NCIM no. 64. Appl Biochem Biotechnol 38:83–92

    Article  Google Scholar 

  • Korhonen H, Pihlanto A (2003) Food-derived bioactive peptides: opportunities for designing future foods. Curr Pharm Des 9:1297–1308

    Article  CAS  Google Scholar 

  • Ktari N, Jridi M, Bkhairia I, et al. (2012) Functionalities and antioxidant properties of protein hydrolysates from muscle of zebra blenny (Salaria basilisca) obtained with different crude protease extracts. Food Res Int 49:747–756

    Article  CAS  Google Scholar 

  • Lassoued I, Mora L, Nasri R, et al. (2015) Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray (Raja clavata) muscle. J Proteome 128:458–468

    Article  CAS  Google Scholar 

  • Lee J-C, Kim H-R, Kim J, Jang Y-S (2002) Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten. J Agric Food Chem 50:6490–6496

    Article  CAS  Google Scholar 

  • Lemieux L, Piot J-M, Guillochon D, Amiot J (1991) Study of the efficiency of a mobile phase used in size-exclusion HPLC for the separation of peptides from a casein hydrolysate according to their hydrodynamic volume. Chromatographia 32:499–504

    Article  CAS  Google Scholar 

  • Malagoli D, Casarini L, Ottaviani E (2006) monitoring of the immune efficiency of Mytilus galloprovincialis in Adriatic Sea mussel farms in 2005

  • Morales-Medina R, Tamm F, Guadix AM, et al. (2016) Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying. Food Chem 194:1208–1216

    Article  CAS  Google Scholar 

  • Nasri R, Jridi M, Lassoued I, et al. (2014) The influence of the extent of enzymatic hydrolysis on antioxidative properties and ACE-inhibitory activities of protein hydrolysates from goby (Zosterisessor ophiocephalus) muscle. Appl Biochem Biotechnol 173:1121–1134

    Article  CAS  Google Scholar 

  • Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716–723

    Article  CAS  Google Scholar 

  • Sabeena Farvin KH, Andersen LL, Nielsen HH, et al. (2014) Antioxidant activity of cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5 % fish oil-in-water emulsion. Food Chem 149:326–334

    Article  CAS  Google Scholar 

  • Saiga A, Tanabe S, Nishimura T (2003) Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural Food Chemistry 51:3661–3667

    Article  CAS  Google Scholar 

  • Sébédioo JL, Kaitaranta J, Grandgirarda A, Malkk Y (1991) Quality assessment of industrial prefried french fries. Journal of American Oil Chemist’s Society 68:299–302

    Article  Google Scholar 

  • Shahidi F, Han X-Q, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285–293

    Article  CAS  Google Scholar 

  • Šližyte R, Daukšas E, Falch E, et al. (2005) Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochem 40:1415–1424

    Article  Google Scholar 

  • Thammarat K, Leena N, Punnanee S, Soottawat B (2015) Functional and antioxidative properties of Bambara groundnut (Voandzeia subterranea) protein hydrolysates. International Food Research Journal 22:1584–1595

    CAS  Google Scholar 

  • Tsumura K, Saito T, Tsuge K, et al. (2005) Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT Food Sci Technol 38:255–261

    Article  CAS  Google Scholar 

  • Usydus Z, Szlinder-Richert J, Adamczyk M (2009) Protein quality and amino acid profiles of fish products available in Poland. Food Chem 112:139–145

    Article  CAS  Google Scholar 

  • Wang B, Li Z-R, Chi C-F, et al. (2012) Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle. Peptides 36:240–250

    Article  CAS  Google Scholar 

  • Wilding P, Lillford PJ, Regenstein JM (1984) Functional properties of proteins in foods. J Chem Technol Biotechnol 34:182–189

    Article  Google Scholar 

  • Xie Z, Huang J, Xu X, Jin Z (2008) Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem 111:370–376

    Article  CAS  Google Scholar 

Download references

Acknowledgment

This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia.

Author information

Authors and Affiliations

  1. Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, B.P, 1173-3038, Sfax, Tunisia

    Intidhar Bkhairia, Rabeb Ben Slama Ben Salem, Rim Nasri, Mourad Jridi, Sofiane Ghorbel & Moncef Nasri

Authors
  1. Intidhar Bkhairia
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rabeb Ben Slama Ben Salem
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Rim Nasri
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mourad Jridi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sofiane Ghorbel
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Moncef Nasri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Intidhar Bkhairia.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Bkhairia, I., Ben Slama Ben Salem, R., Nasri, R. et al. In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases. J Food Sci Technol 53, 2902–2912 (2016). https://doi.org/10.1007/s13197-016-2200-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2200-5

Keywords

Search

Navigation