Title of article :
Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe
Author/Authors :
Rossawan Intarasirisawat، نويسنده , , Rossawan and Benjakul، نويسنده , , Soottawat and Visessanguan، نويسنده , , Wonnop and Wu، نويسنده , , Jianping، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
10
From page :
3039
To page :
3048
Abstract :
Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe, hydrolysed by Alcalase 2.4 L (RPH) with different degrees of hydrolysis (DH) at various concentrations were examined. As DH increased, the reduction of DPPH, ABTS radicals scavenging activities and reducing power were noticeable (p < 0.05). The increases in metal chelating activity and superoxide scavenging activity were attained with increasing DH (p < 0.05). However, chelating activity gradually decreased at DH above 30%. All activities except superoxide anion radical scavenging activity increased as the concentration of hydrolysate increased (p < 0.05). Hydrolysis using Alcalase could increase protein solubility to above 80% over a wide pH range (2–10). The highest emulsion ability index (EAI) and foam stability (FS) of hydrolysates were observed at low DH (5%) (p < 0.05). Concentrations of hydrolysates determined interfacial properties differently, depending on DH. The molecular weight distribution of RPH with 5%DH (RPH5) was determined using Sephadex G-75 column. Two major peaks with the molecular weight of 57.8 and 5.5 kDa were obtained. Fraction with MW of 5.5 had the strongest metal chelating activity and ABTS radical scavenging activity. The results reveal that protein hydrolysates from defatted skipjack roe could be used as food additives possessing both antioxidant activity and functional properties.
Keywords :
Skipjack (Katsuwonous pelamis) , Fish roe , Enzymatic hydrolysis , Protein hydrolysates , functional properties
Journal title :
Food Chemistry
Serial Year :
2012
Journal title :
Food Chemistry
Record number :
1971421
Link To Document :
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