Subject Areas :
مهسا رجب زاده 1 , پرستو پورعاشوری 2 , بهاره شعبان پور 3 , علیرضا عالیشاهی 4
1 - دانشجوی کارشناسی ارشد، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان،گرگان، ایران
2 - استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - گروه فرآوری محصولات شیلاتی، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 - گروه فرآوری محصولات شیلاتی، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
Keywords:
Abstract :
1. Raghavan, S., Kristinsson, H. G., Thorkelsson, G. and Johannsson, R. 2011. Antioxidative properties of fish protein hydrolysates. In: Hand book of seafood quality, safety and health application. (Editors: C. Alsavar, F. Shahidi, K. Miyashita, U. Wanasundara) Black well Publishing, PP. 494-507.
2. Oosterveer, P. 2008. Governing global fish provisioning, Ownership and management of marine resources. Ocean and Coastal Management , 51: 797–805.
3. Dekkers, E., Raghavan, S., Kristinsson, H. G. and Marshall, M.R. 2011. Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates. Food Chemistry, 124: 640–645.
4. Mazorra-Manzano, M.A., Pacheco-Aguilar, R. and Ramírez-Suárez, J.C. 2012. Endogenous proteases in pacific whiting (Merluccius productus) muscle as a processing aid in functional fish protein hydrolysate production. Food and Bioprocess Technology, 5: 130.
5. Soares de Castro, R.J,. and Sato, H.H. 2014. Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis. Food Bioproduct and Process, 92: 80–88
6. Hsu, K. 2010. Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product. Food Chemistry, 122: 42–48.
7. Chalamaiah, M., Hemalatha, R., Jyothirmayi, T., Diwan, P.V., Bhaskarachary, K., Vajreswari, A., Ramesh Kumar, R. and Dinesh Kumar, B. 2015. Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg (roe). Nutrition, doi,10.1016/j.nut.2014.08.006
8. Ktari, N., Fakhfakh, N., Balti, R., Ben Khaled, H., Nasri, M. and Bougatef, A. 2013. effect of degree of hydrolysis and protease type on the antioxidant activity of protein hydrolysates from cuttlefish (sepia officinalis) by-products. Journal of Aquatic Food Products and Technology, 22 (5): 436-448.
9. Neves, A.C., Harnedy, P.A. and FitzGerald, R.J. 2016. Angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory, and antioxidant activities of a blue mussel (Mytilus edulis) meat protein extract and its hydrolysates. Journal of Aquatic Food Product and Technology, 25 (8): 1221-1233.
10. Kristinsson, H.G. and Rasco, B.A. 2000. Fish protein hydrolysates, Production, biochemical and functional properties. Critical reviews. Food Science and Nutrition, 40(1): 43-81.
11. Klompong, V., Benjakul, S. Kantachote, D., Hayes, K.D. and Shahidi, F. 2008. Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme. International Journal of Food Science and Technology, 43:1019–1026.
12. Chalamaiah, M., Dinesh kumar, B., Hemalatha, R. and Jyothirmayi, T. 2012. Fish protein hydrolysates, Proximate composition, amino acid composition, antioxidant activities and applications, A review. Food Chemistry, 135: 3020-3038.
13. Chalamaiah, M., Narsing Rao, G., Rao, D. G. and Jyothirmayi, T. 2010. Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120: 652–657.
14. Ghanbari, R., Zarei, M., Ebrahimpour, A., Abdul-Hamid, A., Ismail, A. and Saari, N. 2015. Angiotensin-I converting enzyme (ACE) inhibitory and anti-oxidant activities of sea cucumber (Actinopyga lecanora) hydrolysates. International Journal of Molecular Science, 16 (12): 28870–28885.
15. Adeli, A. and Baghaei F. 2013. Production and supply of rainbow trout in Iran and the world. Fish and Marine Science, 5(3): 335-341.
16. Mirsadghi, H. Alishahi, A. Shabanpuor, b. and Safari, R. 2015. Salt and water temperature curing effect on rainbow trout fish eggs qualitative changes (Oncorhyncus mykiss) during cold storage. Journal of Fisheries Science and Technology, 4:, 93-104.
17. Narsing Rao, G., Balaswamy, K., Satyanarayana, A.k. and Prabhakara Rao, P. 2012. Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from (Channa striatus and Lates calcarifer). Food Chemistry, 132: 1171-1176.
18. Intarasirisawat, R., Benjakul, S., and Visessanguan, W. 2012. Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe. Food Chemistry, 135,: 3039–3048.
19. Chalamaiah, M., Jyothirmayi, T., Bhaskarachary, K., Vajreswari, A., Hemalatha, R. and Dinesh Kumar, B. 2013. Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo ohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases. Food Research International, 52: 221–229.
20. AOAC. 1995. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
21. Klompong, V., Benjakul, S., Kantachota, D., and Shahidi, F. 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102: 1317–1327.
22. Thiansilakul, Y., Benjakul, S. and Shahidi, F. 2007. Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry, 103: 1385–1394.
23. Yin, H., Pu, J., Wan, Y., Xiang, B., Bechtel, P.J. and Sathivel, S. 2010. Rheological and functional properties of Catfish skin protein
hydrolysates. Journal of Food Science, 75: E11-E17
24. Sathivel, S., Smiley, S., Prinyawiwatkul, W. and Bechtel, P.J. 2005. Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates. Journal of Food Science, 70: 401–406.
25. Sathivel, S., Bechtel, P.J., Babbitt, J.,Smiley, S., Crapo, C., Reppond, K.D. and Prinyawiwatkul, W. 2003. Biochemical and functional properties of Herring (Clupea harengus) byproduct hydrolysates. Journal of Food Science, 68: 2196– 2200.
26. Lu, H. Luo, Y. and Feng, L. 2014. Effects of hydrolysates from silver carp (Hypophthalmichthys molitrix) Scales on rancidity stability and gel properties of fish products. Food and Bioprocess Technology, 7: 2178-218.
27. Hur, S.J., Choi, J.S. and Jin, S.K. 2016. Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste. Food and Bioprocess Technology, 9: 1169-1176.
28. Wu, H., Chen, H. and Shiau, C. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36: 949–957.
29. Batista, I., Ramos, C., Coutinho, J., Bandarra, N.M. and Nunes, M.L. 2010. Characterization of protein hydrolysates and lipids obtained from black scabbard fish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced. Process Biochemistry, 45: 18–24.
30. Jun, S.Y., Park, P.J., Jung, W. K. and Kim, S.K. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219: 20–26.
31. Lu, H., Luo, Y. and Feng, L. 2014. Effects of hydrolysates from silver carp (Hypophthalmichthys molitrix) Scales on rancidity stability and gel properties of fish products. Food and Bioprocess Technology, 7: 2178-2188.
32. Ketnawa, S. and Liceaga, A.M. 2016. Effect of microwave treatments on antioxidant activity and antigenicity of fish frame protein hydrolysates. Food Bioprocess and Technology, doi:10.1007/s11947-016-1841-8
33. Jemil, I., Jridi, M., Nasri, R., Ktari, N., Slama-Ben, R.B., Mehiri, M., Hajji, M. and Nasri, M. 2014. Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26. Process Biochemistry, 49: 963–972.
34. Nazeer, R.A., Deeptha, R., Jaiganesh, R., Sampathkumar, N.S. and Naqash, S.Y. 2011. Radical scavenging activity of Seela (Sphyraena barracuda) and Ribbon fish (Lepturacanthus savala) backbone protein hydrolysates. International Journal of Peptide Research and Therapeutics, 17:209–216.
35. Kim, S. and Wijesekara, I. 2010. Development and biological activities of marine derived bioactive peptides: A review. Journal of Functional Food, 2: 1–9.
36. Je, J.Y., Lee, K.H., Lee, M.H. and Ahn, C.B. 2009. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42: 1266–1272.
37. Wiriyaphan, C., Chitsomboon, B. and Yongsawadigul, J. 2012. Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry, 132: 104–111.
38. Zhao, Q., Xiong, H., Selomulya, C., Dong Chen, X., Zhong, H., Wang, S., Sun, W. and Zhou. Q. 2012. Enzymatic hydrolysis of rice dreg protein: effects of enzyme type on the functional properties and antioxidant activities of recovered proteins. Food Chemistry, 134: 1360–1367.
39. Lawal, O.S. 2004. Functionality of African locust bean (Parkia biglobossa) protein isolate: effects of pH, ionic strength and various protein concentrations. Food Chemistry, 86: 345–355.
40. Pacheco-Aguilar, R., Mazorra-Manzano, M.A. and Ramirez-Suarez, J.C. 2008. Functional properties of fish protein hydrolysates from Pacific whiting (Merluccius productus) muscle produced by a commercial protease. Food Chemistry, 109:782–789.
