| Autor: |
ChaKali, Maryam Norouzi, Khajavi, Shabnam Haghighat, Safari, Reza |
| Zdroj: |
Journal of Innovation in Food Science & Technology; Winter2023, Vol. 14 Issue 4, p142-154, 13p |
| Abstrakt: |
In the present study, the white fish (Rutilus kutum) viscera protein was hydrolyzed by the application of different concentrations of 0.5, 1, 1.5% Alcalase and Trypsin. Chemical composition, functional properties and antioxidant activities of fish hydrolysate was then analyzed. Results of this research indicated that the fish protein hydrolysates (FPH) contain high protein content. The maximum amount of soluble protein and protein recovery was seen in hydrolyzed protein produced by 0.5 % Alcalase (76.87, 46.87%). According to the results, highest degree of hydrolysis (33.1%) was observed for 1.5 % Alcalase. The maximum rate of water holding capacity was seen in the FPH produced by 1.5% Alcalase (84.83%) and increased significantly with increasing enzyme concentration (P < 0.05). The FPHs at different concentrations showed good antioxidant properties. The highest antioxidant properties and reduction capacity were obtained by using 0.5% Alcalase (76.9, 0.8%). Good foaming and emulsifying properties were observed for fish protein hydrolysates. The current research suggested that the hydrolyzed protein from Caspian white fish viscera can be a good source of protein with high antioxidant and functional activity, that can perform acceptable emulsifying and foaming properties in food formulations. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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