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Miguel A Mazorramanzano - One of the best experts on this subject based on the ideXlab platform.

  • endogenous proteases in pacific whiting Merluccius productus muscle as a processing aid in functional fish protein hydrolysate production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez, M E Lugosanchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required.

  • functional properties of fish protein hydrolysates from pacific whiting Merluccius productus muscle produced by a commercial protease
    Food Chemistry, 2008
    Co-Authors: Ramon Pachecoaguilar, Miguel A Mazorramanzano, Juan Carlos Ramirezsuarez
    Abstract:

    Abstract Pacific whiting ( Merluccius productus ) muscle was used to produce hydrolysates with 10%, 15% and 20% degree of hydrolysis (DH) using the commercial protease Alcalase ® and were characterized at pH 4.0, 7.0 and 10 according their solubility, emulsifying and foaming properties. Protein recovered in soluble fractions increased proportionally with the hydrolytic process, yielded 48.6 ± 1.9, 58.6 ± 4.1 and 67.8 ± 1.4 of total protein after 10%, 15% and 20% DH, respectively. Freeze-dried hydrolysates presented almost 100% solubility ( p  > 0.05) at the different pHs evaluated. Emulsifying properties (EC, EAI and ESI) were not affected by DH as most samples showed similar ( p  > 0.05) results. Higher EC ( p  ⩽ 0.05) than sodium caseinate, used as control, were obtained at pH 4 for most hydrolysates. Hydrolysates showed very low foaming capacity not affected by pH; but foam stability was equal or even better ( p  > 0.05) than bovine serum albumin (BSA), except at pH 4.0. Results suggest that hydrolysates from Pacific whiting muscle can be produced with similar or better functional properties than the food ingredients used as standards.

  • pacific whiting Merluccius productus underutilization in the gulf of california muscle autolytic activity characterization
    Food Chemistry, 2008
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez
    Abstract:

    Abstract In Mexico’s Northwest coast, Pacific whiting ( Merluccius productus ) is considered an under-utilized species because of its high tendency to become parasitized, thus promoting a high proteolytic activity present in muscle tissue. Sample fish for study were separated in lots by degree of parasitism in “apparent” parasitized (APP) and advanced parasitized (ADP). Thus, pH and temperature conditions of mayor endogenous proteolytic activity in muscle were determined. Maximum activity was detected at 50 °C (pH 3.5–4.0) and at 60 °C (pH 6.75–7.0). Parasitism degree had a significant effect in enzyme activity at acidic pH ( p p p

Juan Carlos Ramirezsuarez - One of the best experts on this subject based on the ideXlab platform.

  • endogenous proteases in pacific whiting Merluccius productus muscle as a processing aid in functional fish protein hydrolysate production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez, M E Lugosanchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required.

  • functional properties of fish protein hydrolysates from pacific whiting Merluccius productus muscle produced by a commercial protease
    Food Chemistry, 2008
    Co-Authors: Ramon Pachecoaguilar, Miguel A Mazorramanzano, Juan Carlos Ramirezsuarez
    Abstract:

    Abstract Pacific whiting ( Merluccius productus ) muscle was used to produce hydrolysates with 10%, 15% and 20% degree of hydrolysis (DH) using the commercial protease Alcalase ® and were characterized at pH 4.0, 7.0 and 10 according their solubility, emulsifying and foaming properties. Protein recovered in soluble fractions increased proportionally with the hydrolytic process, yielded 48.6 ± 1.9, 58.6 ± 4.1 and 67.8 ± 1.4 of total protein after 10%, 15% and 20% DH, respectively. Freeze-dried hydrolysates presented almost 100% solubility ( p  > 0.05) at the different pHs evaluated. Emulsifying properties (EC, EAI and ESI) were not affected by DH as most samples showed similar ( p  > 0.05) results. Higher EC ( p  ⩽ 0.05) than sodium caseinate, used as control, were obtained at pH 4 for most hydrolysates. Hydrolysates showed very low foaming capacity not affected by pH; but foam stability was equal or even better ( p  > 0.05) than bovine serum albumin (BSA), except at pH 4.0. Results suggest that hydrolysates from Pacific whiting muscle can be produced with similar or better functional properties than the food ingredients used as standards.

  • pacific whiting Merluccius productus underutilization in the gulf of california muscle autolytic activity characterization
    Food Chemistry, 2008
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez
    Abstract:

    Abstract In Mexico’s Northwest coast, Pacific whiting ( Merluccius productus ) is considered an under-utilized species because of its high tendency to become parasitized, thus promoting a high proteolytic activity present in muscle tissue. Sample fish for study were separated in lots by degree of parasitism in “apparent” parasitized (APP) and advanced parasitized (ADP). Thus, pH and temperature conditions of mayor endogenous proteolytic activity in muscle were determined. Maximum activity was detected at 50 °C (pH 3.5–4.0) and at 60 °C (pH 6.75–7.0). Parasitism degree had a significant effect in enzyme activity at acidic pH ( p p p

Ramon Pachecoaguilar - One of the best experts on this subject based on the ideXlab platform.

  • endogenous proteases in pacific whiting Merluccius productus muscle as a processing aid in functional fish protein hydrolysate production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez, M E Lugosanchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required.

  • functional properties of fish protein hydrolysates from pacific whiting Merluccius productus muscle produced by a commercial protease
    Food Chemistry, 2008
    Co-Authors: Ramon Pachecoaguilar, Miguel A Mazorramanzano, Juan Carlos Ramirezsuarez
    Abstract:

    Abstract Pacific whiting ( Merluccius productus ) muscle was used to produce hydrolysates with 10%, 15% and 20% degree of hydrolysis (DH) using the commercial protease Alcalase ® and were characterized at pH 4.0, 7.0 and 10 according their solubility, emulsifying and foaming properties. Protein recovered in soluble fractions increased proportionally with the hydrolytic process, yielded 48.6 ± 1.9, 58.6 ± 4.1 and 67.8 ± 1.4 of total protein after 10%, 15% and 20% DH, respectively. Freeze-dried hydrolysates presented almost 100% solubility ( p  > 0.05) at the different pHs evaluated. Emulsifying properties (EC, EAI and ESI) were not affected by DH as most samples showed similar ( p  > 0.05) results. Higher EC ( p  ⩽ 0.05) than sodium caseinate, used as control, were obtained at pH 4 for most hydrolysates. Hydrolysates showed very low foaming capacity not affected by pH; but foam stability was equal or even better ( p  > 0.05) than bovine serum albumin (BSA), except at pH 4.0. Results suggest that hydrolysates from Pacific whiting muscle can be produced with similar or better functional properties than the food ingredients used as standards.

  • pacific whiting Merluccius productus underutilization in the gulf of california muscle autolytic activity characterization
    Food Chemistry, 2008
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez
    Abstract:

    Abstract In Mexico’s Northwest coast, Pacific whiting ( Merluccius productus ) is considered an under-utilized species because of its high tendency to become parasitized, thus promoting a high proteolytic activity present in muscle tissue. Sample fish for study were separated in lots by degree of parasitism in “apparent” parasitized (APP) and advanced parasitized (ADP). Thus, pH and temperature conditions of mayor endogenous proteolytic activity in muscle were determined. Maximum activity was detected at 50 °C (pH 3.5–4.0) and at 60 °C (pH 6.75–7.0). Parasitism degree had a significant effect in enzyme activity at acidic pH ( p p p

Miguel Angel Mazorra-Manzano - One of the best experts on this subject based on the ideXlab platform.

  • Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel Angel Mazorra-Manzano, Guillermina García-Sánchez, Juan Carlos Ramírez-Suárez, Ramón Pacheco-aguilar, María E. Lugo-Sánchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P? 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P?0.05), but had a lower foaming capacity (P?0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P?0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required. © 2010 Springer Science + Business Media, LLC.

  • Pacific whiting (Merluccius productus) underutilization in the Gulf of California: Muscle autolytic activity characterization
    Food Chemistry, 2008
    Co-Authors: Miguel Angel Mazorra-Manzano, Juan Carlos Ramírez-Suárez, Ramón Pacheco-aguilar, Guillermina García-Sánchez
    Abstract:

    In México's Northwest coast, Pacific whiting (Merluccius productus) is considered an under-utilized species because of its high tendency to become parasitized, thus promoting a high proteolytic activity present in muscle tissue. Sample fish for study were separated in lots by degree of parasitism in "apparent" parasitized (APP) and advanced parasitized (ADP). Thus, pH and temperature conditions of mayor endogenous proteolytic activity in muscle were determined. Maximum activity was detected at 50 °C (pH 3.5-4.0) and at 60 °C (pH 6.75-7.0). Parasitism degree had a significant effect in enzyme activity at acidic pH (p < 0.05) being higher in APP at low temperature (30 °C). Higher temperatures (40-50 °C) favored (p < 0.05) activity in ADP muscle (same pH range) with the highest (p < 0.05) observed at 50 °C at pH 3.5. No much difference was observed at pH 7.0-8.0. Results suggest that pH around physiological conditions at 60 °C could be used as an advantage in fish protein hydrolysate production or as processing aid where a protein hydrolysis is required. © 2007 Elsevier Ltd. All rights reserved.

Guillermina Garciasanchez - One of the best experts on this subject based on the ideXlab platform.

  • endogenous proteases in pacific whiting Merluccius productus muscle as a processing aid in functional fish protein hydrolysate production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez, M E Lugosanchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required.

  • pacific whiting Merluccius productus underutilization in the gulf of california muscle autolytic activity characterization
    Food Chemistry, 2008
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez
    Abstract:

    Abstract In Mexico’s Northwest coast, Pacific whiting ( Merluccius productus ) is considered an under-utilized species because of its high tendency to become parasitized, thus promoting a high proteolytic activity present in muscle tissue. Sample fish for study were separated in lots by degree of parasitism in “apparent” parasitized (APP) and advanced parasitized (ADP). Thus, pH and temperature conditions of mayor endogenous proteolytic activity in muscle were determined. Maximum activity was detected at 50 °C (pH 3.5–4.0) and at 60 °C (pH 6.75–7.0). Parasitism degree had a significant effect in enzyme activity at acidic pH ( p p p