EsturgeonV1, PascalFrancis, Corpus, bibRecord, 000138

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

Identifieur interne : 000138 ( PascalFrancis/Corpus ); précédent : 000137; suivant : 000139

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

Auteurs : Mahmoudreza Ovissipour ; Abdolmohammad Abedian ; Ali Motamedzadegan ; Barbara Rasco ; Reza Safari ; Hoda Shahiri

Source :

Food chemistry [ 0308-8146 ] ; 2009.

RBID : Pascal:09-0170842

Descripteurs français

Pascal (Inist)
- Réaction enzymatique, Hydrolyse, Température, Propriété, Protéine, Hydrolysat, Esturgeon.

English descriptors

KwdEn :
- Enzymatic reaction, Hydrolysate, Hydrolysis, Properties, Protein, Sturgeon, Temperature.

Abstract

Protein hydrolysate was prepared from the viscera of Persian sturgeon (Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55 °C), pH 8.5, using commercially available Alcalase® and an enzyme to substrate ratio of 0.1 AU/g viscera protein over a 205 min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55 °C after 205 min (p < 0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A02	`01`			`@0 FOCHDJ`
A03		`1`		`@0 Food chem.`
A05				`@2 115`
A06				`@2 1`
A08	`01`	`1`	`ENG`	`@1 The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera`
A11	`01`	`1`		`@1 OVISSIPOUR (Mahmoudreza)`
A11	`02`	`1`		`@1 ABEDIAN (Abdolmohammad)`
A11	`03`	`1`		`@1 MOTAMEDZADEGAN (Ali)`
A11	`04`	`1`		`@1 RASCO (Barbara)`
A11	`05`	`1`		`@1 SAFARI (Reza)`
A11	`06`	`1`		`@1 SHAHIRI (Hoda)`
A14	`01`			`@1 Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University @3 IRN @Z 1 aut. @Z 2 aut.`
A14	`02`			`@1 Department of Food Science, Agricultural Sciences and Natural Resources University of Sari @3 IRN @Z 3 aut.`
A14	`03`			`@1 Department of Food Science and Human Nutrition, Washington State University @3 USA @Z 4 aut.`
A14	`04`			`@1 Iranian Fisheries Research Organization, Caspian Sea Ecology Research Center @3 IRN @Z 5 aut.`
A14	`05`			`@1 Department of Food Science, Agricultural Sciences and Natural Resources University of Corgan @3 IRN @Z 6 aut.`
A20				`@1 238-242`
A21				`@1 2009`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 17810 @5 354000187058070380`
A44				`@0 0000 @1 © 2009 INIST-CNRS. All rights reserved.`
A45				`@0 1/2 p.`
A47	`01`	`1`		`@0 09-0170842`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Food chemistry`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 Protein hydrolysate was prepared from the viscera of Persian sturgeon (Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55 °C), pH 8.5, using commercially available Alcalase® and an enzyme to substrate ratio of 0.1 AU/g viscera protein over a 205 min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55 °C after 205 min (p < 0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.
C02	`01`	`X`		`@0 002A35B06`
C03	`01`	`X`	`FRE`	`@0 Réaction enzymatique @5 01`
C03	`01`	`X`	`ENG`	`@0 Enzymatic reaction @5 01`
C03	`01`	`X`	`SPA`	`@0 Reacción enzimática @5 01`
C03	`02`	`X`	`FRE`	`@0 Hydrolyse @5 02`
C03	`02`	`X`	`ENG`	`@0 Hydrolysis @5 02`
C03	`02`	`X`	`SPA`	`@0 Hidrólisis @5 02`
C03	`03`	`X`	`FRE`	`@0 Température @5 10`
C03	`03`	`X`	`ENG`	`@0 Temperature @5 10`
C03	`03`	`X`	`SPA`	`@0 Temperatura @5 10`
C03	`04`	`X`	`FRE`	`@0 Propriété @5 19`
C03	`04`	`X`	`ENG`	`@0 Properties @5 19`
C03	`04`	`X`	`SPA`	`@0 Propiedad @5 19`
C03	`05`	`X`	`FRE`	`@0 Protéine @5 20`
C03	`05`	`X`	`ENG`	`@0 Protein @5 20`
C03	`05`	`X`	`SPA`	`@0 Proteína @5 20`
C03	`06`	`X`	`FRE`	`@0 Hydrolysat @5 24`
C03	`06`	`X`	`ENG`	`@0 Hydrolysate @5 24`
C03	`06`	`X`	`SPA`	`@0 Hidrolisado @5 24`
C03	`07`	`X`	`FRE`	`@0 Esturgeon @5 26`
C03	`07`	`X`	`ENG`	`@0 Sturgeon @5 26`
C03	`07`	`X`	`SPA`	`@0 Esturión @5 26`
C07	`01`	`X`	`FRE`	`@0 Poisson comestible @5 08`
C07	`01`	`X`	`ENG`	`@0 Edible fish @5 08`
C07	`01`	`X`	`SPA`	`@0 Pescado comestible @5 08`
N21				`@1 124`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 09-0170842 INIST
ET :	The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera
AU :	OVISSIPOUR (Mahmoudreza); ABEDIAN (Abdolmohammad); MOTAMEDZADEGAN (Ali); RASCO (Barbara); SAFARI (Reza); SHAHIRI (Hoda)
AF :	Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University/Iran (1 aut., 2 aut.); Department of Food Science, Agricultural Sciences and Natural Resources University of Sari/Iran (3 aut.); Department of Food Science and Human Nutrition, Washington State University/Etats-Unis (4 aut.); Iranian Fisheries Research Organization, Caspian Sea Ecology Research Center/Iran (5 aut.); Department of Food Science, Agricultural Sciences and Natural Resources University of Corgan/Iran (6 aut.)
DT :	Publication en série; Niveau analytique
SO :	Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2009; Vol. 115; No. 1; Pp. 238-242; Bibl. 1/2 p.
LA :	Anglais
EA :	Protein hydrolysate was prepared from the viscera of Persian sturgeon (Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55 °C), pH 8.5, using commercially available Alcalase® and an enzyme to substrate ratio of 0.1 AU/g viscera protein over a 205 min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55 °C after 205 min (p < 0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.
CC :	002A35B06
FD :	Réaction enzymatique; Hydrolyse; Température; Propriété; Protéine; Hydrolysat; Esturgeon
FG :	Poisson comestible
ED :	Enzymatic reaction; Hydrolysis; Temperature; Properties; Protein; Hydrolysate; Sturgeon
EG :	Edible fish
SD :	Reacción enzimática; Hidrólisis; Temperatura; Propiedad; Proteína; Hidrolisado; Esturión
LO :	INIST-17810.354000187058070380
ID :	09-0170842

Links to Exploration step

Pascal:09-0170842

Le document en format XML

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<front><div type="abstract" xml:lang="en">Protein hydrolysate was prepared from the viscera of Persian sturgeon (Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55 °C), pH 8.5, using commercially available Alcalase® and an enzyme to substrate ratio of 0.1 AU/g viscera protein over a 205 min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55 °C after 205 min (p < 0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.</div>
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<fC01 i1="01" l="ENG"><s0>Protein hydrolysate was prepared from the viscera of Persian sturgeon (Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55 °C), pH 8.5, using commercially available Alcalase® and an enzyme to substrate ratio of 0.1 AU/g viscera protein over a 205 min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55 °C after 205 min (p < 0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.</s0>
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<s5>08</s5>
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<fC07 i1="01" i2="X" l="SPA"><s0>Pescado comestible</s0>
<s5>08</s5>
</fC07>
<fN21><s1>124</s1>
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<server><NO>PASCAL 09-0170842 INIST</NO>
<ET>The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera</ET>
<AU>OVISSIPOUR (Mahmoudreza); ABEDIAN (Abdolmohammad); MOTAMEDZADEGAN (Ali); RASCO (Barbara); SAFARI (Reza); SHAHIRI (Hoda)</AU>
<AF>Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University/Iran (1 aut., 2 aut.); Department of Food Science, Agricultural Sciences and Natural Resources University of Sari/Iran (3 aut.); Department of Food Science and Human Nutrition, Washington State University/Etats-Unis (4 aut.); Iranian Fisheries Research Organization, Caspian Sea Ecology Research Center/Iran (5 aut.); Department of Food Science, Agricultural Sciences and Natural Resources University of Corgan/Iran (6 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2009; Vol. 115; No. 1; Pp. 238-242; Bibl. 1/2 p.</SO>
<LA>Anglais</LA>
<EA>Protein hydrolysate was prepared from the viscera of Persian sturgeon (Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55 °C), pH 8.5, using commercially available Alcalase® and an enzyme to substrate ratio of 0.1 AU/g viscera protein over a 205 min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55 °C after 205 min (p < 0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.</EA>
<CC>002A35B06</CC>
<FD>Réaction enzymatique; Hydrolyse; Température; Propriété; Protéine; Hydrolysat; Esturgeon</FD>
<FG>Poisson comestible</FG>
<ED>Enzymatic reaction; Hydrolysis; Temperature; Properties; Protein; Hydrolysate; Sturgeon</ED>
<EG>Edible fish</EG>
<SD>Reacción enzimática; Hidrólisis; Temperatura; Propiedad; Proteína; Hidrolisado; Esturión</SD>
<LO>INIST-17810.354000187058070380</LO>
<ID>09-0170842</ID>
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The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

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