Benjamin Simpson

McGill University | McGill · Department of Food Science and Agricultural Chemistry

Worldwide population growth as well as the accompanying fast development in urbanization and industrialization, have spurred a massive increase in fisheries production driven mainly by new developments in fishing technologies. Current harvesting and processing practices generate a remarkable amount of fish waste globally on a yearly basis. On avera...

Gelatins from lizardfish and threadfin bream skins were extracted using distilled water at 45 and 60 °C and 4, 8 and 12 h. Gelatin recovered from both lizardfish and threadfin bream skins was in the range of 63.96–91.46%. As extraction temperature and duration increased, the turbidity of gelatin solution from both species increased. Gelatins isolat...

Partitioning and recovery of proteases from stomach extract (SE) and acidified stomach extract (ASE) of lizardfish using a three-phase partitioning (TPP) system in combination with an aqueous two-phase system (ATPS) was optimized. The highest yield and purity were obtained in the interphase of the TPP system, which consisted of a SE or ASE to t-but...

Gelatin hydrolysates prepared from threadfin bream skin (GH) using lizardfish stomach pepsin (GHLP) with different degrees of hydrolysis (DHs: 10-40%) were studied as a potential alternative to commercial cryoprotectant (sucrose/sorbitol blend; SuSo, 1:1) used in frozen surimi. The characteristics of threadfin bream natural actomyosin (NAM) contain...

Seal meat is of high nutritive value but currently a by-product and waste from seal oil processing. Seal meat hydrolysates were generated from alcalase catalysis and were subjected to a soft dynamic digestion system to study their nutritional value and the health benefits. The total amino acid content was determined as 568.54 and 384.65 mg/g for se...

This study used a new psychrophilic transglutaminase (TGase) to catalyze the formation of protein and peptide hydrogels by forming isopeptide bonds. The psychrophilic recombinant TGase (rTGase) was overexpressed in E. coli and purified using a Ni-Sepharose column followed by stepwise dialysis to recover the cold-active enzyme (specific activity of...

Food enzyme immobilization is a technology to mitigate various limitations of free enzymes in food processing. Versatile carriers such as agro-waste based materials, nano materials, and metal organic frameworks are developed to immobilize enzymes with improved enzymological characteristics to enable catalytic reactions to be carried out under sophi...

This work investigated the ultrasonic irradiation-enhanced transesterification using lipase from the viscera of Nile tilapia (Oreochromis niloticus) to produce biodiesel from used cooking oil (UCO) and methanol. The effects of processing conditions such as irradiation time, ultrasonic frequency, and temperature on biodiesel yield were investigated....

One major pepsinogen, PG-I, and two minor pepsinogens, PG-II and PG-III were purified from lizardfish stomach by ammonium sulfate precipitation and two chromatographic columns. The three purified PGs migrated as single bands in native-PAGE gels with molecular weights (MW) ranging from 36 to 38 kDa. Each PG was converted to pepsin (P) at pH 2.0, and...

Beardless barb is a common fish species used in fermentation of fish paste Ka‐pi‐plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude...

The study illustrates the molecular mechanisms by which marine-derived peptides exhibited different structures and inhibition functions to concurrently inhibit multiple enzymes involved in chronic diseases. Peptides (2 mg/mL) exhibited inhibition against angiotensin-converting enzyme (ACE, inhibition of 52.2−78.8%), pancreatic α-amylase (16.3−27.2%...

A buckwheat trypsin inhibitor mutant with enhanced activity (rEBTI) was expressed, purified, and immobilized onto Sepharose CL-4B matrix. The optimum pH for the adsorption by, and desorption of porcine trypsin from the rEBTI-Sepharose CL-4B column were 8 and 3.5, respectively. The rEBTI-Sepharose CL-4B was applied to purify trypsin from grass carp...

A cold-active transglutaminase (TGase, EC 2.3.2.13) that catalyzes the reaction of protein glutamine + protein lysine ↔ protein with γ-glutamyl-ε-lysine cross-link + NH3 at low temperatures was reported previously. This study verified the thermal stability of the TGase from 0–80 oC. Fluorescence and CD spectra studies confirmed tertiary structural...

BACKGROUND The aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel in vitro dynamic gastrointestinal model was employed to simulate gastric and duodenum...

The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB‐N), and biogenic amine contents of vacuum‐packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised...

The recovery of gelatins from Atlantic salmon (Salmo salar) skin for film formation and characterization was studied. Fish skins pre-treated with trypsin (250 U/g) produced the highest hydroxyproline content (7.41 ± 0.49 mg hydroxyproline/g treated skin) and yield (53.05 ± 4.38%) of gelatin, as compared to the use of saline solution. Pre-treatment...

Biodiesel synthesis through transesterification of used cooking oil or frying oils using the viscera lipase from Nile tilapia (Oreochromis niloticus) as a low-cost feedstock and catalyst, respectively, was optimized. The influences of operating factors, including methanol/oil molar ratio, enzyme loading, reaction time, type of alcohol, water conten...

The inhibitory activities of buckwheat trypsin inhibitor (rBTI) towards trypsin were compared with soybean trypsin inhibitor (SBTI) in terms of their sensitivities to temperature, pH, salt ions and organic solvents. Both rBTI and SBTI were stable over a broad pH range of 2.0–12.0. rBTI exhibited higher thermal stability than SBTI. The inhibitory ac...

The current fish processing practically generates large amounts of byproducts, accounting for up to 75% of the total fish weight. Fish processing byproducts contain a wide range of nutritional components, especially lipid and protein fractions as well as functional compounds or nutraceuticals. Collagen, gelatin, as well as hydrolyzed collagen can b...

In the past two decades, there has been an upsurge of interest in transglutaminase (TGase) research due to their immense value in food applications to improve the quality as well as functional and nutritional attributes of food. Besides, TGases have been involved in new biomaterial development and shown to have potential in various biomedical appli...

The seafood processing industry, especially shellfish processing industry generates a large quantity of byproducts annually. Without corresponding utilizing technology for those byproducts, waste collection, disposal, and pollution problems have become the major concern. However, the byproducts from shellfish are an excellent source of various biom...

This chapter seeks to examine the researched biological and microbial technologies with the potential for the transformation of waste from fruits and vegetables into high value products namely food, feed, fuel, and diverse of chemicals for pharmaceutical and nutraceutical products. Fruit and vegetable waste constitute about 20–50% of municipal wast...

Food enzymes include enzymes deliberately added to foods as bioprocessing aids, and naturally occurring endogenous types in food materials that can influence overall food product quality. Advances in food enzyme research are providing deeper insights into enzyme function and enabling the development of novel improved food enzymes using combinations...

Trypsin purified from the spleen of albacore tuna was immobilized onto Octyl Sepharose CL-4B, glutaraldehyde activated silica and 5'-4,4'-dimethyltryptamine-thymidine-succinyl controlled pore glass. Trypsin was highly and efficiently immobilized onto Octyl Sepharose CL-4B, with the highest activity (6.26 U/g support) and specific activity (1.45 U/m...

This study was designed to compare the effects of different satiety levels on the digestion and antigenicity of soymilk protein. The DIVRSD-II dynamic in vitro digestion model (DIVD) was employed to simulate different satiety degrees by changing the amount of food intake, namely full satiety (DIVD-FS), semi-satiety (DIVD-SS) and limited-satiety (DI...

A comprehensive evaluation was conducted to compare the generation of antioxidative peptides produced by alcalase versus trypsin from Atlantic sea cucumber. The in vitro antioxidative peptides were sequenced by de novo sequencing using LC-MS/MS. Key constituent antioxidative amino acids (KCAAA), i.e., Cys, His, Met, Trp and Tyr in the peptides and...

The term agricultural and fishery waste is broadly used to describe waste material generated from various farming and fishery operations. These activities include livestock cultivation, dairy farming, poultry egg production, wild fish harvest and aquaculture, as well as fruits and vegetable farming. Agricultural and fishery wastes occur in several...

This chapter deals with discards produced from fish and shellfish harvesting and processing, their composition, and use as substrates for microbial enzyme production. Fish and shellfish harvesting and processing discards come in two forms; the by‐catch being fish species with undesirable characteristics and of little or no commercial value, and the...

Background: Novel quercetin-loaded microparticles (QM) were fabricated using coaxial electrospraying, characterized for surface morphology and release profile, and evaluated for antitumor activity in vitro. Methods: QM exhibited an average diameter of 1.69 ±1.13 mm, which was an appropriate size suitable for respiratory delivery. X-ray diffracti...

Anionic trypsin from albacore tuna spleen was purified by chromatographic separations on Q-Sepharose, Superdex 75 and Arginine Sepharose 4B. The trypsin migrated as single bands in both SDS-PAGE and native-PAGE. The molecular weight of purified trypsin was estimated to be 30 kDa using SDS-PAGE. The enzyme exhibited maximal activity at pH 9.0 and 55...

Natural food enzymes often have limitations in sophisticated and extreme food processing conditions. Genetically modified enzymes are designed to improve or alter the enzymological properties and/or increase purity and yield of expression, changes which can be attributed to the altered amino acid sequence, resulting from gene sequence manipulation....

Partitioned trypsin from spleen of albacore tuna (Thunnus alalunga) by ATPS was evaluated for its potential applications in laundry detergents and in the recovery of carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) shells. The partitioned trypsin was extremely stable toward various surfactants and bleach agents and showed excellent...

Gelatin rich in high molecular weight (HMW) polypeptide chains exhibit superior film forming capacity. Alcalase enzyme was used to produce gelatin rich in HMW polypeptide chains from shark (spiny dogfish) skin. The optimum conditions were established as 1.15 U/g alcalase pretreatment for 2.1 h followed by water extraction at 50.4 °C for 4.6 h and p...

Different levels of beeswax (B) or carnauba wax (C) were added into gelatin (G) at 5%, 10%, and 15% (w/w) to prepare films containing glycerol as a plasticizer. Although the wax addition increased the opacity and yellowness of gelatin films, both the UV/visible light and water vapor barriers were successfully improved gradually with increasing wax...

Composite films comprised of salmon (Salmo salar) skin gelatin and zein were prepared via crosslinking with glutaraldehyde. Response surface methodology (RSM) was used to optimize film composition to maximize tensile strength (TS) and elongation at break (EAB), and to minimize water solubility (WS) of the films. The significant (P < 0.05) variables...

High alpha-chain (α-chain) content is associated with superior quality gelatin. In this study, a production process involving mild alcalase treatment was optimized by response surface methodology, and the α-chain was quantified based on SDS-PAGE. A novel fish skin gelatin high in α-chain (32% of total protein, 45 mg/g fish skin of yield) was produc...

Senescent plantains have relatively very rapid deterioration rate compared to plantains at other ripening stages. In Ghana, they are used for products which are consumed either as a snack or a main meal. This paper presents results of a study conducted in five regions of Ghana to investigate processing of senescent plantain products and evaluate th...

There are new enzyme-related techniques emerging to better suit the diverse food processing environments and meet the development of new food products. Novel or improved enzymes including proteases, glycoside hydrolases, lipases and transglutaminases, and so on, with unique properties such as high activity at cold temperatures or thermal stability...

Antioxidative activities of carotenoprotein from Pacific white shrimp shells extracted by trypsin from albacore tuna spleen were investigated. Carotenoprotein exhibited increased DPPH, ABTS radical scavenging activities, ferric reducing antioxidant power (FRAP), metal chelating activity, hydrogen peroxide, and hydroxyl radical scavenging activities...

Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis o...

Transglutaminase (TGase), EC 2.3.2.13, was purified from whole Antarctic krill (Euphausia superba) using ammonium sulfate fractionation and DEAE-Sephacel chromatography. The purified enzyme had specific activity, purification fold and yield of 53.518 U/mg, 10.272 and 10.992%, respectively. The molecular weight of the purified Antarctic krill TGase...

This study aimed to investigate the effect of tea catechin (C) and 4 of its derivatives on the Pacific white shrimp PPO inhibition and melanosis during refrigerated storage. Epigallocatechin gallate (EGCG) exhibited the highest inhibition towards PPO, followed by C. Inhibitory activity of all compounds tested was in a dose dependent manner (0.1–2.0...

Partitioning behaviors of trypsin from the spleen of albacore tuna (Thunnus alalunga) in aqueous two-phase system (ATPS) were investigated. Partitioning behaviors of protein were influenced by polyethylene glycol (PEG) molecular mass and concentration, types and concentration of salts, NaCl concentration, and temperature. Trypsin was preferentially...

This investigation aimed to characterize the proteinases and to study the effect of extraction media on proteinases recovery from albacore tuna spleen. Optimal activity of splenic extract was at pH 9.5 and 55°C. The enzyme was stable in a wide pH range of 6.0–10.0 but unstable at the temperatures greater than 50°C for 30–120 min. The proteolytic ac...

The objective of this study was to identify and quantify the volatile flavor composition of selected Saskatchewan grown pulses including navy beans, red kidney beans, green lentils, and yellow peas, and to determine the flavor changes induced by thermal processing. Flavor profile of roasted flours, ground roasted seeds, pre-cooked seeds, pre-cooked...

The effect of pulse protein, egg yolk and oil contents on the physical properties (i.e., static and dynamic rheological behavior, texture) of lentil‐, pea‐ and chickpea‐supplemented salad dressings was studied using a three‐factor central composite design (CCD). Multiple regression equations were developed to describe the effects of the independent...

Enzyme inhibitors are molecules that act to slow down the catalytic effects of enzymes. Although enzymes find manifold useful applications in industry, their effects in both food and non-food systems may not always be desirable. Controlling the undesirable effects of enzymes in industrial applications is therefore both useful and necessary. Enzyme...

Legume lectins are carbohydrate-binding proteins of non-immune origin. Significant amounts of lectins have been found in Phaseolus vulgaris beans as far back as in the last century; however, many questions about their potential biological roles still remain obscure. Studies have shown that lectins are anti-nutritional factors that can cause intesti...

Trypsin inhibitor was purified to homogeneity from the roe of yellowfin tuna (Thunnus albacores) by heat treatment at 60C for 10 min, followed by column chromatographies on Sephacryl S-200, Sephadex G-50 and DEAE-cellulose. The trypsin inhibitor was purified 11.29-fold with a yield of 46.02%. Yellowfin tuna trypsin inhibitor migrated as a single ba...

Enzymes have found widespread application in food industry due to their specificity, efficacy at milder reaction conditions, safety, acceptability, and ease of control. Traditionally, enzymes are derived from microorganisms, animals, and plants. However, traditional enzymes production is tedious, time consuming, and invariably results in low yields...

Effects of partially purified trypsin inhibitor from the roe of yellowfin tuna (Thunnus albacores) (TIYTR) at different levels (0–3.0 g/100 g) on gelling properties of bigeye snapper (Priacanthus macracanthus) surimi were investigated. TIYTR showed inhibitory activity against proteolysis in kamaboko (40/90 °C) and modori (60/90 °C) gels in a concen...

The inhibitory effect of partially purified trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe (TIYTR) on proteolysis of bigeye snapper (Priacanthus macracanthus) proteinases was investigated. TIYTR inhibited sarcoplasmic proteinases and autolysis of bigeye snapper mince and its washed mince at 60C in a concentration-dependent manner. My...

Enzymes have found widespread application in food industry due to their specificity, efficacy at milder reaction conditions, safety, acceptability, and ease of control. Traditionally, enzymes are derived from microorganisms, animals, and plants. However, traditional enzymes production is tedious, time consuming, and invariably results in low yields...

Introduction Traditional Methods of Producing Enzymes Biotechnological Methods for Producing Enzyme Enzymes in Food Processing Endogenous Enzyme Inhibitors from Food Materials Concluding Remarks

Enzymes are biological catalysts that play an important role in biochemical processes for both the synthesis and breakdown of various biological molecules. They are widespread in nature and occur in living organisms, i.e., animals, plants and microorganisms. Enzymes have been produced through several traditional methods in the past and most recentl...

Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dr...

The pH stability of lectin from black turtle bean was characterized by a variety of biophysical techniques over the pH range from 2.0 to 10.0. The zero-order and second-derivative UV spectra at different pH values indicated that the tertiary structure of the protein does not change significantly with changes in pH. The maxima emission fluorescence...

Bovine trypsin was immobilized onto controlled pore glass (CPG) beads by covalent binding using glutaraldehyde as a cross-linking reagent. Increasing the concentration of the enzyme solution resulted in an increase in the amount of enzyme protein bound to the support material. The effects of pH and incubation time on immobilization were studied as...

Pulse flours have great potential for use as ingredients in the food industry because of their good functional properties and health benefits. In this study, raw lentil flour and lentil flour and seeds subjected to different thermal processing treatments (i.e., ground roasted seeds; roasted flours; pre-cooked, ground and freeze-dried seeds; pre-coo...

The optimum conditions for the preparation of fatty acid ethyl ester (FAEE) were investigated in three experiments to assess the linear, quadratic, and bilinear effects of temperature, enzyme load, and oil:alcohol molar ratio on FAEE yield. In each experiment, second-order polynomial models fitted to the FAEE yield data provided response surfaces a...

Immobilized cunner fish trypsin was used to inactivate pectin methylesterase (PME). The effects of different reaction conditions (e.g., incubation time, PME concentration, and temperature) on PME inactivation and kinetics of inactivation were investigated. Temperature, incubation time, and PME concentration significantly affected the extent of PME...

Recovery and characterization of enzymes from seafood has taken place and this has led to the emergence of some interesting new applications of these enzymes in food processing. The major enzymes isolated from marine organism and used for industrial application are protease, transglutaminase, and lipase. However, some enzymes found in the fish and...

Grey mullet (Mugil cephalus) lipase was isolated using para-aminobenzamidine agarose and immobilized on octyl Sepharose CL-4B (o-Sep). Immobilized grey mullet lipase (GMLi) had a 10 °C higher optimum temperature compared to the free enzyme and showed remarkable thermal stability. GMLi was most active within the pH range of 8.0-9.5 with an optimum a...

Enzymes, as biological catalysts, have been used extensively as processing aids in the food industry for the past several decades. They help to achieve desired attributes such as texture, color, flavor, and other important qualities of food materials, thus enabling raw materials and ingredients to be transformed into finished products. Compared wit...

Enzymes, as biological catalysts, have been used extensively as processing aids in the food industry for the past several decades. They help to achieve desired attributes such as texture, color, flavor, and other important qualities of food materials, thus enabling raw materials and ingredients to be transformed into finished products. Compared wit...

Nine dry bean (Phaseolus vulgaris) varieties largely grown in Canada were subjected to digestion using trypsin and in vitro gastrointestinal simulation (GIS) followed by a study of their in vitro ACE inhibitor properties and digestibility. GIS hydrolysates of all varieties presented significantly higher ACE inhibitory activities and degree of hydro...

The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1–3 % (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4–50 °C) after production and during 28-day...

IntroductionProteasesTransglutaminasePolyphenoloxidaseTrimethylamine-N-Oxide DemethylaseLipaseReferences

Nature has endowed living organisms with different pigments for a plethora of functions. These include enhancing the visual appeal of the source material, a means for camouflage and concealments, as an index of food quality, and even as sex attractants. The interest in natural pigments as food-processing aids derives from the increasing consumer av...

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated editio...

Enzymes have been used as food processing aids since time immemorial. Enzyme action in foods manifests as sensory, textural, and color changes that may or may not be desirable in the products, depending on the nature of the transformation. Their use as food processing aids is desirable, perhaps preferable to other food processing methods, because t...

Biogenic amines (also known as biologically active amines) are low-molecular weight organic compounds produced in biological systems by enzymatic decarboxylation of certain amino acids such as histamine and tyrosine. Examples include dopamine, histamine, norepinephrine, serotonin, and tyramine. They function in the body as neurotransmitters and rel...

Nature has endowed living organisms with different pigments for a plethora of functions. These include enhancing the visual appeal of the source material, a means for camouflage and concealment, as an index of food quality, and even as sex attractants. The interest in natural pigments as food-processing aids derives from the increasing consumer ave...

Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the human diet and which could also serve as growth nutrients for probiotic and yogurt starter cultures. In this study, milk supplementation with pulse ingredients is examined as a means to increase the nutritional properties of yogurt and probiotic ty...

We present a methodology for improving some enzymatic characteristics of glucose oxidase (GOx) (EC 1.1.3.4). The enzyme was chemically modified with a ß-cyclodextrin-branched carboxymethylcellulose polymer (CMC-CD), using carbodiimide as coupling agent. The obtained neoglycoenzyme had 0.78 mol of polysaccharide per mol of GOx and retained 67% of it...

The effect of 45 days of storage at 25, 4, −18 and −80 °C on the quality indices; free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and changes in the fatty acid (FA) profile of crude oil recovered from salmon fish skins were evaluated at 5 day intervals using spectrophotometric and titrimetric met...

Skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with Lactobacillus rhamnosus AD 200 at 3C and stored at C. Acid production during the fermentation, microbial growth, physical (pH, syneresis, and color) and rheological (dynamic oscillation temperature sweep test at 4-5C) properties, w...