TY - JOUR
T1 - Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis
AU - Hernández-Herrero, M. Manuela
AU - Roig-Sagués, Artur X.
AU - López-Sabater, Emilio I.
AU - Rodríguez-Jerez, José J.
AU - Mora-Ventura, M. Teresa
PY - 1999/8/1
Y1 - 1999/8/1
N2 - The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/ TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases-dominate.
AB - The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/ TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases-dominate.
KW - Anchovy
KW - Proteinase activity
KW - Proteolysis
KW - Ripening
KW - TNBS
U2 - https://doi.org/10.1021/jf980809j
DO - https://doi.org/10.1021/jf980809j
M3 - Article
VL - 47
SP - 3319
EP - 3324
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
ER -