| Effects of hydrolysates |
Application conditions (enzyme, E/S ratio, pH, temperature, time) |
Raw material used (species) - type of by-product |
References |
| ---------------------------------------------------------------------------Technological------------------------------------------------------------------------- |
| Increased solubility, emulsifying activity, foam formation, and emulsion stability index |
Trypsin, E/S 5.5%, pH 8.5, 55 ºC, 40 min Alcalase, E/S 0.25%, pH 8.0, 55 ºC, 30 min |
Starry trigger fish (Abalistes stellaris) - muscle Bycatch fish - skins, heads, and skeletons |
(SRIPOKAR et al, 2019). (ZAMORANO-APODACA et al., 2020) |
| Increased solubility, emulsifying, foam formation, and emulsion stability. |
Alcalase, E/S 3%, pH 8.0, 55 ºC, 10-35 min |
Tilapia (Oreochromis niloticus) - head, tail and fins |
(HEMKER et al., 2020) |
| Increased solubility and emulsifying properties |
Papain, E/S 0.5%, pH 7.0, 50 ºC, 1.5 h |
Pugnose ponyfish (Secutor insidiator) - muscle
|
(DINAKARKUMAR et al., 2022) |
| -------------------------------------------------------------------------Antioxidant------------------------------------------------------------------------------ |
| Chelating and radical scavenging |
Alcalase, E/S 0.25%, pH 8.0, 55ºC, 30 min |
Bycatch fish - skins, heads, and skeletons |
(ZAMORANO-APODACA et al., 2020) |
| Scavenging, reducing power, and lipid peroxidation inhibition |
Alcalase, E/S 1%, pH 9.0, 60 ºC, 30 min Bromelain, E/S 0.5%, pH 6.5, 50 ºC, 60 min Flavourzyme, E/S 1%, pH 6.5, 50 ºC, 75 min Protamex®, E/S 2%, pH 6.5, 50 ºC, 60 min |
Chinese carp (Catla catla) - muscle |
(ELAVARASAN et al, 2014). |
| Lipid peroxidation |
Flavourozyme, E/S 2%, pH 7.0, 50 ºC, 2 h |
Whitemouth croaker (Micropogonias furnieri) - muscle and by-products |
(DA ROSA et al., 2014) |
| Scavenging activity |
Papain, E/S 15%, pH 7.0, 50 ºC, 5 h |
Bluefin leatherjacket (Navodon septentrionalis) - heads |
(CHI et al., 2015). |
| Superoxide and lipid peroxidation, |
Alcalase, E/S 2.5%, pH 9.5, 55 ºC, 3.5 h |
Miiuy croaker (Miichthys miiuy) - swim bladder |
ZHAO (2018) |
| Hydroxyl capture, lipid peroxidation inhibition |
Alkaline protease E/S*, pH 8.0, T ºC*, 2 h, + Neutral protease, E/S*, pH 8.0, T ºC*, 3 h. |
Anchovy (*) by-products |
(WANG et al., 2018) |
| Scavenging and reducing power |
Neutrase + Trypsin, E/S 0.3%, pH 7.5, 50 °C, 2 - 6 h |
Round scad (Decapterus maruadsi)- by-products |
(HU et al., 2019). |
| Scavenging and reducing power |
Alcalase, E/S 3%, pH 8.0, 55 ºC, 10-35 min |
Tilapia - head, tail and fins |
(HEMKER et al., 2020) |
| Scavenging and reducing power |
Alcalase, E/S 2%, pH 8.0, 50 ºC, 4 h Protamex®, E/S 2%, pH 7.0, 50 ºC, 4 h |
Whitemouth croaker and Banded Croaker (Paralonchurus brasiliensis) -skin and muscle |
|
(ROCHA et al., 2021) |
Hidrolisados enzimáticos de subprodutos de peixe: vantagens tecnológicas e propriedades bioativas
Thumbnail
