Extraction optimization, partial purification, and characterization of sialoglycoproteins from Labeo rohita roes.

In India, fish roes are generally considered worthless garbage and disposed of without recovering the valuable molecules, creating environmental and disposal problems. The present investigation aimed to optimize the extraction conditions, partial purification, and characterization of sialoglycoproteins (RRSGP) from Labeo rohita (rohu) roes. RSM generated optimum conditions for maximum RRSGP (70.

Production of Antioxidant, Angiotensin-Converting Enzyme Inhibitory and Osteogenic Gelatin Hydrolysate from Labeo rohita Swim Bladder.

Optimization of antioxidants and angiotensin-converting enzyme (ACE) inhibitory potential gelatin hydrolysate production from Labeo rohita (rohu) swim bladder (SBGH) by alcalase using central composite design (CCD) of response surface methodology (RSM) was investigated. The maximum degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), total antioxidants (TAO), and ACE inhibitory activity were achieved at 0.1:1.

Preparation, purification, and identification of novel antioxidant peptides from red-bellied pacu () fish meat protein hydrolysate.

The current study investigates the preparation, purification, and identification of novel antioxidant peptides from fish (RBPF) meat. Antioxidant peptides from RBPF meat protein hydrolysate (RPMPH) were fractionated by ultrafiltration (3 kDa MWCO membrane). RPMPH-IF (MW < 3 kDa) fraction displayed significantly higher antioxidant activities ( < 0.

Utilization of lactobacillus fermented proteins from meat processing wastewaters as a dietary protein source in poultry feed.

The present study aimed to evaluate the impact of fermented meat processing wastewater protein hydrolysate (FWMPH) prepared by fermentation as an alternative protein source on growth performance, serum biochemistry, and hematological parameters of broiler chicks. FWMPH exhibited antioxidant, anti-angiotensin converting enzyme (ACE), and antimicrobial properties. A total of 60 one-day-old Vencobb broiler chicks were divided into five dietary groups on day 8 and a feeding trial was performed for 48 days.

Impact of different extraction conditions on yield, physicochemical and functional characteristics of gelatin from swim bladder.

Influences of different extraction temperatures (50, 60, and 70 °C) and time (3, 6, and 9 h) on yield, physicochemical, and functional properties of gelatin from swim bladder (SBG) of rohu () were investigated. Gelatin extracted at 60 °C (G60-9 h), and 70 °C (G70-9 h) temperature for 9 h showed highest gelatin yield 54.91 g/100 g, protein (92.

Malabar sole () skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity.

Unlabelled: Fish skin is one of the major non-edible by-products formed during fish processing. This investigation focused on the sustainable valorization of Malabar sole (MS) skin for collagen, which can be utilized as potential alternative of mammalian collagen. Acid and pepsin solubilized collagen (ASC and PSC) were successfully isolated from MS skin with a yield (%, dry weight basis) of 49.

Application of proteins from different meat processing wastewater streams as a dietary protein source in animal feed.

The present study aimed to investigate the protein quality indices of meat processing wastewaters protein hydrolysate (FWPH) obtained by Pediococcus lolii fermentation using a rat bioassay. Different diets namely, SD (100% casein), F50 (50% FWPH+50% casein), F75 (75% FWPH+25% casein), and F100 (100% FWPH) were formulated and fed to 28 days old albino male Wistar rats (6 rats each group). SD and F50 group rats showed higher feed and protein intake among all diet group rats (P < 0.

Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study.

Unlabelled: Chicken egg white is known to be an excellent source of good quality proteins to make hydrolysate with potential bioactive properties. Enzymatic digestion is a well-known method to produce protein hydrolysates; however, the type of enzyme determines the bioactive potential of the protein hydrolysates due to difference in their catalytic specificity. In this study, process optimization, production and evaluation of whole egg white protein hydrolysate (WEWPH) using pineapple bromelain through the Box-Behnken design were carried out.

Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design.

In this work, ultrasound-assisted enzymatic extraction (UAEE) conditions of umami compounds from Labeo rohita head (LRH) was optimised using the combination of fractional factorial design (FFD) and central composite design (CCD). Six factors that can potentially influence the degree of hydrolysis (DH), equivalent umami concentration (EUC), and extraction yield (EY) of umami extract were screened through FFD. The three most significant variables were further optimised using the CCD.

Recovery, physicochemical and functional characteristics of proteins from different meat processing wastewater streams.

Recovery, physicochemical and functional characteristics of proteins recovered from different meat processing wastewater streams were revealed in the present study. Wastewaters from surimi processing (SPW) and slaughterhouses, namely fish (FSW), cattle (CSW), poultry (PSW), and goat (GSW), exhibited protein, fat, ash, moisture, and microbial load in the range of 1.28-7.

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring.

This study deals with the production of natural fish flavouring using ultrasound-assisted heating process. The effect of ultrasound pretreatment at different amplitudes (0, 15, 30, and 45%) on the Maillard reaction rate, antioxidant activities, flavour profile, and sensory characteristics of fish flavouring was investigated. Results showed that sonication markedly accelerated the Maillard reaction (MR) rate, as evidenced by the modification of peptide structure, a decrease in pH value, free amino acid content coupled with a rise in browning intensity.

Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of head protein hydrolysates.

Effects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of the head (LRH) protein hydrolysate was investigated. US and MW pretreatments increased the protein recovery, MSG-like amino acid and flavour 5'-nucleotide contents, equivalent umami concentration (EUC) and antioxidant activities of LRH protein hydrolysates significantly ( < 0.05).

Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder.

Influence of different drying method on yield, physicochemical and functional properties of gelatin from rohu (Labeo rohita) swim bladder were investigated. Freeze-drying presented the highest gelatin yield (54.51 g/100 g, dry weight basis), followed by vacuum-drying (48.

Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu ().

Influence of various acids (acetic acid, phosphoric acid, and propionic acid) at different concentrations (0.05, 0.1, and 0.

Physicochemical and functional properties of beany flavour-free bambara groundnut protein isolate.

Background: Off-odour/flavour (beany) associated with bambara groundnut protein isolate (BGPI), due to oxidative degradation of lipids during either storage or processing, is a major problem limiting its application in foods. In this study, effects of heat treatment (50-80 °C) in combination with ethylenediaminetetraacetic acid (EDTA) on functional and sensory properties of BGPI were investigated.

Results: BGPI prepared in the presence of EDTA had lower lipoxygenase and trypsin-inhibitory activities than BGPI prepared in the absence of EDTA, regardless of the heating temperature used (P < 0.

Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour.

Effects of various binary organic solvents at different temperatures on the removal of lipids and beany or grassy odour of Bambara groundnut flour were studied. The highest lipid removal was achieved at 60°C (P<0.05), regardless of binary organic solvents used.

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut.

Background: Different legume seeds may have different protein compositions and properties, thereby affecting applications in food systems. This study aimed to extract and characterize protein isolates from legumes grown in Thailand, including mung bean (MBPI), black bean (BBPI) and bambara groundnut (BGPI).

Results: All protein isolates had a protein content in the range of 85.