Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Detalhes bibliográficos
Autor(a) principal: Fang,Yaowei
Data de Publicação: 2015
Outros Autores: Wang,Shujun, Liu,Shu, Lu,Mingsheng, Jiao,Yuliang, Chen,Guoqiang, Pan,Jianmei
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300343
Resumo: Functional properties and antioxidative activity of a protein hydrolysate prepared from Acanthogobius hasta processing by-product protein during solid-state fermentation with Aspergillus oryzae were investigated. Overall, protease activity increased with the degree of hydrolysis (DH) decreased during solid-state fermentation. All the protein hydrolysate had excellent solubility, possessed interfacial properties, and varying degrees of antioxidant activity which were governed by their concentrations and DH, molecular weight distribution and amino acid composition. After 5 days fermentation, the DH of the protein hydrolysate was 31.23%. The protein hydrolysate had the highest total hydrophobic amino acid content, the highest DPPH scavenging activity, reducing power, and the chelating activity. The radical-scavenging activity of the hydrolysates at 6 mg/mL was 78.6%. The reducing power of protein hydrolysate at the range of 0-6 mg/mL was lower than that of BHA at the range of 0-60 µg/mL, while the chelating activity of APs was similar to that of BHA at the range of 0-60 µg/mL. Moreover, the protein hydrolysate showed good emulsifying and foaming properties over a wide pH range from 2 to 12. Therefore, solid state fermentation provided a suitable and low-cost method for converting Acanthogobius hasta processing by-product protein into antioxidant protein hydrolysates.
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spelling Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzaefunctionalities and antioxidant propertiesAcanthogobius hasta processing by-productSolid state fermentationprotein hydrolysatesAspergillus oryzaeFunctional properties and antioxidative activity of a protein hydrolysate prepared from Acanthogobius hasta processing by-product protein during solid-state fermentation with Aspergillus oryzae were investigated. Overall, protease activity increased with the degree of hydrolysis (DH) decreased during solid-state fermentation. All the protein hydrolysate had excellent solubility, possessed interfacial properties, and varying degrees of antioxidant activity which were governed by their concentrations and DH, molecular weight distribution and amino acid composition. After 5 days fermentation, the DH of the protein hydrolysate was 31.23%. The protein hydrolysate had the highest total hydrophobic amino acid content, the highest DPPH scavenging activity, reducing power, and the chelating activity. The radical-scavenging activity of the hydrolysates at 6 mg/mL was 78.6%. The reducing power of protein hydrolysate at the range of 0-6 mg/mL was lower than that of BHA at the range of 0-60 µg/mL, while the chelating activity of APs was similar to that of BHA at the range of 0-60 µg/mL. Moreover, the protein hydrolysate showed good emulsifying and foaming properties over a wide pH range from 2 to 12. Therefore, solid state fermentation provided a suitable and low-cost method for converting Acanthogobius hasta processing by-product protein into antioxidant protein hydrolysates.Instituto de Tecnologia do Paraná - Tecpar2015-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300343Brazilian Archives of Biology and Technology v.58 n.3 2015reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-8913201500297info:eu-repo/semantics/openAccessFang,YaoweiWang,ShujunLiu,ShuLu,MingshengJiao,YuliangChen,GuoqiangPan,Jianmeieng2015-10-08T00:00:00Zoai:scielo:S1516-89132015000300343Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2015-10-08T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
title Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
spellingShingle Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
Fang,Yaowei
functionalities and antioxidant properties
Acanthogobius hasta processing by-product
Solid state fermentation
protein hydrolysates
Aspergillus oryzae
title_short Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
title_full Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
title_fullStr Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
title_full_unstemmed Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
title_sort Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
author Fang,Yaowei
author_facet Fang,Yaowei
Wang,Shujun
Liu,Shu
Lu,Mingsheng
Jiao,Yuliang
Chen,Guoqiang
Pan,Jianmei
author_role author
author2 Wang,Shujun
Liu,Shu
Lu,Mingsheng
Jiao,Yuliang
Chen,Guoqiang
Pan,Jianmei
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Fang,Yaowei
Wang,Shujun
Liu,Shu
Lu,Mingsheng
Jiao,Yuliang
Chen,Guoqiang
Pan,Jianmei
dc.subject.por.fl_str_mv functionalities and antioxidant properties
Acanthogobius hasta processing by-product
Solid state fermentation
protein hydrolysates
Aspergillus oryzae
topic functionalities and antioxidant properties
Acanthogobius hasta processing by-product
Solid state fermentation
protein hydrolysates
Aspergillus oryzae
description Functional properties and antioxidative activity of a protein hydrolysate prepared from Acanthogobius hasta processing by-product protein during solid-state fermentation with Aspergillus oryzae were investigated. Overall, protease activity increased with the degree of hydrolysis (DH) decreased during solid-state fermentation. All the protein hydrolysate had excellent solubility, possessed interfacial properties, and varying degrees of antioxidant activity which were governed by their concentrations and DH, molecular weight distribution and amino acid composition. After 5 days fermentation, the DH of the protein hydrolysate was 31.23%. The protein hydrolysate had the highest total hydrophobic amino acid content, the highest DPPH scavenging activity, reducing power, and the chelating activity. The radical-scavenging activity of the hydrolysates at 6 mg/mL was 78.6%. The reducing power of protein hydrolysate at the range of 0-6 mg/mL was lower than that of BHA at the range of 0-60 µg/mL, while the chelating activity of APs was similar to that of BHA at the range of 0-60 µg/mL. Moreover, the protein hydrolysate showed good emulsifying and foaming properties over a wide pH range from 2 to 12. Therefore, solid state fermentation provided a suitable and low-cost method for converting Acanthogobius hasta processing by-product protein into antioxidant protein hydrolysates.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300343
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300343
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-8913201500297
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.58 n.3 2015
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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