Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity
The whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production of low-value products such as animal feed. While fish muscle is the primary product of use for human consumption, rest raw material has great potential as a source of pro...
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MDPI AG
2021-08-01
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| Online Access: | https://www.mdpi.com/2073-4344/11/9/1053 |
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| author | Veronica Hjellnes Turid Rustad Ida-Johanne Jensen Elin Eiken Stine Marie Pettersen Eva Falch |
| author_facet | Veronica Hjellnes Turid Rustad Ida-Johanne Jensen Elin Eiken Stine Marie Pettersen Eva Falch |
| author_sort | Veronica Hjellnes |
| collection | DOAJ |
| description | The whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production of low-value products such as animal feed. While fish muscle is the primary product of use for human consumption, rest raw material has great potential as a source of protein and bioactive peptides for the production of food ingredients and nutraceuticals. Enzymatic hydrolysis is a biotechnological processing method that can be used to extract protein from fish rest raw material into a protein hydrolysate. This study aimed at investigating the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. Protein hydrolysates were produced by enzymatic hydrolysis of saithe (<i>Pollachius virens</i>) head and backbone caught at two separate occasions to investigate the effect of seasonal variations. Ultrafiltration effectively concentrated larger peptides (>4 kDa) and smaller peptides (<4 kDa) in separate fractions, with a protein yield of 31% in the fraction <4 kDa. The unfiltered hydrolysate was found to have a higher antioxidative activity compared to the <4 kDa fraction in ABTS, FRAP, and ORAC assays. These results indicate that ultrafiltration does not effectively increase bioactivity by concentrating small peptides and that bioactivity is dependent on several properties, including interaction with larger peptides. |
| first_indexed | 2024-03-10T07:50:37Z |
| format | Article |
| id | doaj.art-b74c36846212479b86b43db8c702d3b7 |
| institution | Directory Open Access Journal |
| issn | 2073-4344 |
| language | English |
| last_indexed | 2024-03-10T07:50:37Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
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| spelling | doaj.art-b74c36846212479b86b43db8c702d3b72023-11-22T12:20:41ZengMDPI AGCatalysts2073-43442021-08-01119105310.3390/catal11091053Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative ActivityVeronica Hjellnes0Turid Rustad1Ida-Johanne Jensen2Elin Eiken3Stine Marie Pettersen4Eva Falch5Department of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, NorwayThe whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production of low-value products such as animal feed. While fish muscle is the primary product of use for human consumption, rest raw material has great potential as a source of protein and bioactive peptides for the production of food ingredients and nutraceuticals. Enzymatic hydrolysis is a biotechnological processing method that can be used to extract protein from fish rest raw material into a protein hydrolysate. This study aimed at investigating the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. Protein hydrolysates were produced by enzymatic hydrolysis of saithe (<i>Pollachius virens</i>) head and backbone caught at two separate occasions to investigate the effect of seasonal variations. Ultrafiltration effectively concentrated larger peptides (>4 kDa) and smaller peptides (<4 kDa) in separate fractions, with a protein yield of 31% in the fraction <4 kDa. The unfiltered hydrolysate was found to have a higher antioxidative activity compared to the <4 kDa fraction in ABTS, FRAP, and ORAC assays. These results indicate that ultrafiltration does not effectively increase bioactivity by concentrating small peptides and that bioactivity is dependent on several properties, including interaction with larger peptides.https://www.mdpi.com/2073-4344/11/9/1053fish rest raw materialproteinbioactive peptidesantioxidative peptidesbiotechnological processingenzymatic hydrolysis |
| spellingShingle | Veronica Hjellnes Turid Rustad Ida-Johanne Jensen Elin Eiken Stine Marie Pettersen Eva Falch Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity Catalysts fish rest raw material protein bioactive peptides antioxidative peptides biotechnological processing enzymatic hydrolysis |
| title | Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity |
| title_full | Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity |
| title_fullStr | Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity |
| title_full_unstemmed | Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity |
| title_short | Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity |
| title_sort | ultrafiltration of saithe i pollachius virens i protein hydrolysates and its effect on antioxidative activity |
| topic | fish rest raw material protein bioactive peptides antioxidative peptides biotechnological processing enzymatic hydrolysis |
| url | https://www.mdpi.com/2073-4344/11/9/1053 |
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