Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (<i>Rutilus rutilus</i>) and...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/230 |
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| author | Tanja Kakko Annelie Damerau Anni Nisov Anna Puganen Saska Tuomasjukka Kaisu Honkapää Marko Tarvainen Baoru Yang |
| author_facet | Tanja Kakko Annelie Damerau Anni Nisov Anna Puganen Saska Tuomasjukka Kaisu Honkapää Marko Tarvainen Baoru Yang |
| author_sort | Tanja Kakko |
| collection | DOAJ |
| description | Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (<i>Rutilus rutilus</i>) and Baltic herring (<i>Clupea harengus membras</i>) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended. |
| first_indexed | 2024-03-10T01:28:42Z |
| format | Article |
| id | doaj.art-6364326e3baf4b7b9e850f972d617b68 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:28:42Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6364326e3baf4b7b9e850f972d617b682023-11-23T13:45:53ZengMDPI AGFoods2304-81582022-01-0111223010.3390/foods11020230Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic HydrolysisTanja Kakko0Annelie Damerau1Anni Nisov2Anna Puganen3Saska Tuomasjukka4Kaisu Honkapää5Marko Tarvainen6Baoru Yang7Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, FinlandFood Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, FinlandVTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, FinlandFood Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, FinlandFood Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, FinlandVTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, FinlandFood Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, FinlandFood Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, FinlandFractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (<i>Rutilus rutilus</i>) and Baltic herring (<i>Clupea harengus membras</i>) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.https://www.mdpi.com/2304-8158/11/2/230fish valorizationisoelectric precipitationprotein qualityenzyme-assisted processingamino acidsfatty acids |
| spellingShingle | Tanja Kakko Annelie Damerau Anni Nisov Anna Puganen Saska Tuomasjukka Kaisu Honkapää Marko Tarvainen Baoru Yang Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis Foods fish valorization isoelectric precipitation protein quality enzyme-assisted processing amino acids fatty acids |
| title | Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis |
| title_full | Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis |
| title_fullStr | Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis |
| title_full_unstemmed | Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis |
| title_short | Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis |
| title_sort | quality of protein isolates and hydrolysates from baltic herring i clupea harengus membras i and roach i rutilus rutilus i produced by ph shift processes and enzymatic hydrolysis |
| topic | fish valorization isoelectric precipitation protein quality enzyme-assisted processing amino acids fatty acids |
| url | https://www.mdpi.com/2304-8158/11/2/230 |
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