Functional and antioxidative properties of protein hydrolysates from Cape hake by‐products prepared by three different methodologies. (17th July 2012)

• Record Type: Journal Article
• Authors: Pires, Carla; Clemente, Teresa; Batista, Irineu
• Is Part Of: Journal of the science of food and agriculture. Volume 93:Number 4(2013:Mar. 15)
• Page Start: 771
• Page End: 780
• Publication Date: 2012-07-17
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.5796
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p> <bold>BACKGROUND: The production of fish protein hydrolysates (FPH) is a convenient technology for upgrading fish by‐products. The aim of this work was to study three different methods of FPH preparation from Cape hake by‐products to improve yield and quality. Functional and antioxidative properties of all FPHs were determined.</bold> </p> <p> <bold>RESULTS: The protein content of hake FPH was in the range 807–860 g kg⁻¹ and the degree of hydrolysis was between 19% and 22%. The maximum yield (71.9%) was achieved by methodology B but the hydrolysate was darker. The peptide profile of all FPHs was very similar. FPH prepared by methodology C had significantly higher emulsifying activity index and hydrolysate prepared by methodology B had the highest foaming capacity. The solubility of FPH was in the range 71–76% and increased the water‐holding capacity of minced fish by about 9%. The fractionation of FPH obtained by methodologies A and B allowed concentrating peptides with higher radical scavenging activity and reducing power.</bold> </p> <p> <bold>CONCLUSION: The properties of the FPH prepared indicated that they can be used in food systems as natural additives, particularly to improve their water‐holding capacity. © 2012 Society of Chemical Industry</bold> </p> </abstract>