title: Enzymatic hydrolysis of anchovy fine powder at high and ambient pressure, and characterization of the hydrolyzates.
abstract: BACKGROUND
  At specific conditions of high pressure, the stability and activity of some enzymes are reportedly known to increase. The aim of this study was to apply pressure-tolerant proteases to hydrolyzing anchovy fine powder (AFP) and to determine product characteristics of the resultant hydrolyzates.
  
  
  RESULTS
  Anchovy fine powder enzyme hydrolyzates (AFPEHs) were produced at 300 MPa and ambient pressure using combinations of Flavourzyme 500MG, Alcalase 2.4L, Marugoto E and Protamex. When the same protease combination was used for hydrolysis, the contents of total soluble solids, total water-soluble nitrogen and trichloroacetic acid-soluble nitrogen in the AFPEHs produced at 300 MPa were conspicuously higher than those in the AFPEHs produced at ambient pressure. This result and electrophoretic characteristics indicated that the high-pressure process of this study accelerates protein hydrolysis compared with the ambient-pressure counterpart. Most peptides in the hydrolyzates obtained at 300 MPa had molecular masses less than 5 kDa. Functionality, sensory characteristics and the content of total free amino acids of selected hydrolyzates were also determined.
  
  
  CONCLUSIONS
  The high-pressure hydrolytic process utilizing pressure-tolerant proteases was found to be an efficient method for producing protein hydrolyzates with good product characteristics.
authors.affiliation: Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
authors.forename: Namsoo
authors.initials: N
authors.lastname: Kim
authors.affiliation: Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
authors.forename: So-Hee
authors.initials: SH
authors.lastname: Son
authors.affiliation: Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
authors.forename: Jin-Soo
authors.initials: JS
authors.lastname: Maeng
authors.affiliation: Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
authors.forename: Yong-Jin
authors.initials: YJ
authors.lastname: Cho
authors.affiliation: Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
authors.forename: Chong-Tai
authors.initials: CT
authors.lastname: Kim
mesh_terms: D000818:Animals; D005394:Fish Flour; D005399:Fishes; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006868:Hydrolysis; D010447:Peptide Hydrolases; D011208:Powders; D011312:Pressure; D011492:Protein Hydrolysates / Q000737:chemistry*
chemical_list: D011208:Powders; D011492:Protein Hydrolysates; D010447:Peptide Hydrolases
keywords: anchovy fine powder; high-pressure enzymatic hydrolysis; pressure-tolerant proteases; product characteristics