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P. Bourseau, L. Vandanjon, P. Jaouen, M. Chaplain-Derouiniot, A. Massé, F. Guérard, A. Chabeaud, M. Fouchereau-Péron, Y. Le Gal, R. Ravallec-Plé, J. P. Bergé, L. Picot, J. M. Piot, I. Batista, G. Thorkelsson, C. Delannoy, G. Jakobsen and I. Johansson, “Fractionation of Fish Protein Hydrolysates by Ultrafiltration and Nanofiltration: Impact on Peptidic Populations,” Desalination, Vol. 244, No. 1-3, 2009, pp. 303-320. doi:10.1016/j.desal.2008.05.026

has been cited by the following article:

• TITLE: A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

  AUTHORS: Aristotelis T. Himonides, Anthony K. D. Taylor, Anne J. Morris

  KEYWORDS: Enzymatic Hydrolysis, Papain, Bromelain, Pancreatin, Fish Frames, Cod, Fish Protein Hydrolysates

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.6, August 4, 2011

  ABSTRACT: A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of hydrolysis being continually monitored via both the pH-stat and TNBS method. The two methods were compared and evaluated. The rate of protein solubilisation was plotted against the degree of hydrolysis (DH). Dry fish protein hydrolysate (FPH) powders having short, medium and high degrees of hydrolysis (DH of approximately 8%, 11% and 16% respectively) were produced and analysed for their molecular weight distribution, using size exclusion chromatography. Almost complete protein solubilisation (75 g soluble protein per kg hydrolysis solution) could be achieved within an hour, at 40oC, at 1% enzyme/substrate ratio (w/w) with papain and bromelain. The pH-stat was found capable of continuously following the rate of hydrolysis but only at low DH. The TNBS could be accurately used even at high DH to estimate the percentage of the peptide bonds cleaved, but required chemical analysis of withdrawn samples.