期刊
FOOD CHEMISTRY
卷 151, 期 -, 页码 459-465出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.11.089
关键词
Fish protein hydrolysate; Structure; Functional property; Degrees of hydrolysis
资金
- Natural Science Foundation of China [31101214, 31201427]
- Science Foundation of Hunan Province, PR China [13JJ4054]
- Ministry of Science and Technology Support Program, PR China [2012BAD31B08]
Structural and functional properties of fish protein hydrolysates with different degrees of hydrolysis (DH) from surimi processing by-products, prepared by Protamex and Alcalase, were evaluated. As the DH increased, the zeta potentials of the hydrolysates increased (p > 0.05). The surface hydrophobicity of the hydrolysates was significantly affected by DH (p < 0.05). A wide variety of peptides were obtained after hydrolysis by Protamex and Alcalase. The hydrolysate with DH 10%, prepared by Protamex, contained more large protein molecules than did the others. Hydrolysis by both enzymes increased solubility to more than 65% over a wide pH range (pH 2-10). The interfacial activities of hydrolysates decreased with increasing DH (p < 0.05). The hydrolysate with DH 10%, prepared by Protamex, exhibited the best interfacial properties among all of the samples. Thermal properties were also affected by the hydrolysis. The results reveal that structures and functionalities of the hydrolysates were determined both by DH and enzyme type employed. (C) 2013 Elsevier Ltd. All rights reserved.
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