Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil
The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002978 |
| _version_ | 1797988523147526144 |
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| author | Mirja Kaizer Ahmmed Alan Carne Hong (Sabrina) Tian Alaa El-Din Ahmed Bekhit |
| author_facet | Mirja Kaizer Ahmmed Alan Carne Hong (Sabrina) Tian Alaa El-Din Ahmed Bekhit |
| author_sort | Mirja Kaizer Ahmmed |
| collection | DOAJ |
| description | The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki roe. Total lipid extraction and lipidomic analysis was carried out following proteolysis of hoki roe homogenate. The degree of hydrolysis and SDS-PAGE revealed that the hydrolytic capability of Alcalase was better than HT and FPII. The total extracted lipid yield was better following hydrolysis with Alcalase (19.29 %), compared to HT (18.29 %) and FPII (18.33 %). However, the total phospholipid (PL) and n-3 fatty acid yields were better from HT hydrolysed hoki roe homogenate (PL = 30.7 μmol/g; n-3 = 10.5 %), compared to Alcalase (PL = 22 μmol/g; n-3 = 5.95 %). Overall, this study indicates that HT protease preparation hydrolysis of fish roe homogenate can both enhance lipid extraction and retain lipid quality. |
| first_indexed | 2024-04-11T08:05:24Z |
| format | Article |
| id | doaj.art-f65b073aa91c4b659fdc82d3cc2e3d11 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-11T08:05:24Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-f65b073aa91c4b659fdc82d3cc2e3d112022-12-22T04:35:36ZengElsevierFood Chemistry: X2590-15752022-12-0116100499Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oilMirja Kaizer Ahmmed0Alan Carne1Hong (Sabrina) Tian2Alaa El-Din Ahmed Bekhit3Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, BangladeshDepartment of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New ZealandSanford Limited, 22 Jellicoe Street, Auckland 1010, New ZealandDepartment of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; Corresponding author at: Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki roe. Total lipid extraction and lipidomic analysis was carried out following proteolysis of hoki roe homogenate. The degree of hydrolysis and SDS-PAGE revealed that the hydrolytic capability of Alcalase was better than HT and FPII. The total extracted lipid yield was better following hydrolysis with Alcalase (19.29 %), compared to HT (18.29 %) and FPII (18.33 %). However, the total phospholipid (PL) and n-3 fatty acid yields were better from HT hydrolysed hoki roe homogenate (PL = 30.7 μmol/g; n-3 = 10.5 %), compared to Alcalase (PL = 22 μmol/g; n-3 = 5.95 %). Overall, this study indicates that HT protease preparation hydrolysis of fish roe homogenate can both enhance lipid extraction and retain lipid quality.http://www.sciencedirect.com/science/article/pii/S2590157522002978AlcalaseFP-IIHTProteasesPhospholipid31P NMR |
| spellingShingle | Mirja Kaizer Ahmmed Alan Carne Hong (Sabrina) Tian Alaa El-Din Ahmed Bekhit Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil Food Chemistry: X Alcalase FP-II HT Proteases Phospholipid 31P NMR |
| title | Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil |
| title_full | Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil |
| title_fullStr | Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil |
| title_full_unstemmed | Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil |
| title_short | Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil |
| title_sort | use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe effect on lipidomic profile of extracted oil |
| topic | Alcalase FP-II HT Proteases Phospholipid 31P NMR |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002978 |
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