期刊
FOOD CHEMISTRY
卷 120, 期 3, 页码 652-657出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.10.057
关键词
Cirrhinus mrigala; Fish egg; Enzymatic hydrolysis; Protein hydrolysates; Functional properties; Gel filtration chromatography
资金
- Department of Biotechnology, Government of India
Protein hydrolysates from underutilised meriga (Cirrhinus mrigala) fish egg were prepared by using commercial Alcalase and papain enzymes. The degree of hydrolysis was 62% for Alcalase and 17.1% for papain, after 90 min digestion at 50-55 and 60-65 degrees C, respectively. The protein content of Alcalase-produced hydrolysate was higher (85%) than that of papain hydrolysate (70%) (p < 0.05). Hydrolysis by both enzymes increased protein solubility of fish egg protein hydrolysates to above 72.4% over a wide pH range (2-12). Results showed that the hydrolysates had good fat absorption capacity (0.9 and 1.0 g/g sample) foam capacity (70% and 25%) and emulsifying capacity (4.25 and 5.98 ml/g hydrolysate), respectively for Alcalase and papain protein hydrolysates. Gel filtration chromatograms and SDS-PAGE analysis indicated the distribution of smaller peptides. These results suggested that fish egg protein hydrolysates could be useful in the food industry. (C) 2009 Elsevier Ltd. All rights reserved.
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