| Autor: |
Thuy, C. X., Lam, T. B., Mc. Commick, K. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; 2015, Vol. 22 Issue 1, p337-343, 7p |
| Abstrakt: |
This study focused on determining the influence by DH, hydrolysis time to the functional properties (foaming, emulsifying ability), calcium-binding bio-activity of fish protein isolate (FPI) that derived from enzymatic hydrolysis of Pangasius hypophthalmus byproducts. The results showed that in the hydrolysis time with maximum values of foaming, emulsifying or calcium-binding abilities have not corresponded to the highest DH. At 75 minutes of enzymatic hydrolysis, FPI obtained the highest emulsifying capacity (20.99 mL oil/ g FPI), with DH = 18.38%. After 90 minutes hydrolysis time, DH = 20.21% and maximum FPI's foaming ability was 94.59%. At 120 minutes of hydrolysis, the DH and FPI's highest calcium-binding possibility were 22.59% and 27.03 mg Ca+2/g FPI respectively. Chemical composition of FPI at different DH has a high protein content (90.01% / 91.34%), very low lipid content (0.94% / 0.98%). Moisture was from 2.86% to 3.81%; and ash content was from 3.04% to 4.94%. Type of the links between Ca+2 and proteins in FPI: 91.46% binding through EF hand structure; 2.28% as hydrogen bonding through water bridge; 3.30% as electrostatic links between Ca+2 with the starting amino acid of proteins. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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