Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates
Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®. The liquid hydrolysates were spray dried. All spray dried by-product hydrolysates contained 73 to 75...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/43776 |
| _version_ | 1797429203724926976 |
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| author | Ali Bougatef Yousra Triki-Ellouz Moncef Nasri Nabil Souissi |
| author_facet | Ali Bougatef Yousra Triki-Ellouz Moncef Nasri Nabil Souissi |
| author_sort | Ali Bougatef |
| collection | DOAJ |
| description | Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®. The liquid hydrolysates were spray dried. All spray dried by-product hydrolysates contained 73 to 75 % of proteins and low content of lipids. Reversed-phase HPLC profiles showed that low DH hydrolysates contained high hydrophobic peptides and the extent of hydrolysis resulted in an increase of fish hydrophilic peptides. Some functional properties of FPHs were assessed and compared with those of casein or the undigested sardinella protein. Solubility increased while emulsifying capacity and whippability decreased with the increase in the degree of hydrolysis. The product, with a DH of 10.16 %, had an excellent solubility (100 %) over a pH range of 6.0–10.0. The antioxidant activity of the hydrolysates was also tested. All FPHs exhibited more than 50 % inhibition of linoleic acid peroxidation. The antioxidant activity of FPH with 10.16 % DH was about 73 % of that of α-tocopherol, a natural antioxidative agent. |
| first_indexed | 2024-03-09T09:09:49Z |
| format | Article |
| id | doaj.art-4a08130bf7e346e4ad7ebba369b3eb96 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:09:49Z |
| publishDate | 2007-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-4a08130bf7e346e4ad7ebba369b3eb962023-12-02T09:02:00ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062007-01-01452187194Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product HydrolysatesAli Bougatef0Yousra Triki-Ellouz1Moncef Nasri2Nabil Souissi3Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, TunisiaLaboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, TunisiaLaboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, TunisiaLaboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, TunisiaFish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®. The liquid hydrolysates were spray dried. All spray dried by-product hydrolysates contained 73 to 75 % of proteins and low content of lipids. Reversed-phase HPLC profiles showed that low DH hydrolysates contained high hydrophobic peptides and the extent of hydrolysis resulted in an increase of fish hydrophilic peptides. Some functional properties of FPHs were assessed and compared with those of casein or the undigested sardinella protein. Solubility increased while emulsifying capacity and whippability decreased with the increase in the degree of hydrolysis. The product, with a DH of 10.16 %, had an excellent solubility (100 %) over a pH range of 6.0–10.0. The antioxidant activity of the hydrolysates was also tested. All FPHs exhibited more than 50 % inhibition of linoleic acid peroxidation. The antioxidant activity of FPH with 10.16 % DH was about 73 % of that of α-tocopherol, a natural antioxidative agent.http://hrcak.srce.hr/file/43776fish protein hydrolysatesheads and viscerasardinella by-productfunctional propertiesSardinella auritaantioxidant activity |
| spellingShingle | Ali Bougatef Yousra Triki-Ellouz Moncef Nasri Nabil Souissi Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates Food Technology and Biotechnology fish protein hydrolysates heads and viscera sardinella by-product functional properties Sardinella aurita antioxidant activity |
| title | Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates |
| title_full | Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates |
| title_fullStr | Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates |
| title_full_unstemmed | Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates |
| title_short | Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates |
| title_sort | biochemical and functional properties of sardinella sardinella aurita by product hydrolysates |
| topic | fish protein hydrolysates heads and viscera sardinella by-product functional properties Sardinella aurita antioxidant activity |
| url | http://hrcak.srce.hr/file/43776 |
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