Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 28, Issue 6, Pages 583-597Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2019.1626523
Keywords
Chinese sturgeon; protein hydrolysate; degree of hydrolysis; functional properties; antioxidant activities; Alcalase
Categories
Funding
- Natural Science Foundation of Jiangsu Province [BK20150152]
- earmarked fund for China Agriculture Research System [CARS-45-26]
- program of Collaborative innovation center of food safety and quality control in Jiangsu Province
Ask authors/readers for more resources
Protein hydrolysates from Chinese sturgeon were prepared using Alcalase 2.4L enzyme. Under the optimum conditions (enzyme-substrate ratio of 3.5%, pH of 8.5, and temperature of 55 degrees C), the degree of hydrolysis (DH) was 13.8%, 16.7%, and 19.1% after 1, 3, and 6 h, respectively. The contents of crude protein and amino acid increased at DH of 19.1% to 86.97% and 78.29%, respectively. There was an obvious increase in the low-molecular-weight peptides, which could enhance the hydrolysate's functional properties such as solubility, representing more than 90% at different pH levels. The obtained protein hydrolysates revealed good emulsification properties and high oil absorption. Furthermore, good antioxidant activities such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH) inhibition, ferric reducing power, and ferrous ion (Fe2+) chelating ability were attained depending on the solution concentration. The findings indicate that the functional and antioxidant properties of protein hydrolysates could be useful in many applications of the food industry.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available