چکیده مقاله
The aim of this study was to evaluate and compare the functional properties of protein hydrolysates derived from crab Portunus segnis and rainbow trout Oncorhynchus mykiss skin For this purpose, these two sources were hydrolyzed 3 hours, pH 7 4, 50°C using Neutrase enzyme 30 Anson unit and thefunctional properties of the resulting proteins CPH and FPH were investigated The degree of hydrolysis was more than 34% and the amount of protein in hydrolyzed powders was more than 80% The results showed that in general, the solubility, emulsifying activity and emulsion stability index, foaming activity and foam stability index and water holding capacity of FPH was significantly higher than CPH p0 05 According to the results, the solubility of FPH and CHP in different pH values varied from about 50 to 92% and 48 to 73%, respectively Also, the emulsifying activity index of FPH and CPH was recorded from about 22 to 53 and 10 to 31 mP 2 P/g, respectively FPH and CPH at different pH had an emulsion stability index of 29 to 97 and 26 to 55 minutes, respectively FPH was able to produce 52 to 112% foam in different pH values Crab protein hydrolysate CPH was at a very low level in terms of foam stability, so that this index was reported to be zero in pH 4, 8, 10 and 12; but the other functional properties of these peptides CPH were relatively favorable PH was a factor influencing functional properties; so that most of these properties were severely reduced in pH4 According to the results of the functional properties of FPH and CPH, these peptides can be used in the food industry, but their application in any food, depending on the type of food and storage conditions, requires additional and more accurate tests
کلیدواژهها
نویسندگان
Soheyl Reyhani Poul
PhD graduate, Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Sakineh Yeganeh
Professor, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Mina Esmaeili kharyeki
Assistant Professor, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
شیوه ارجاع
Reyhani Poul, Soheyl and Yeganeh, Sakineh and Esmaeili kharyeki, Mina,1400,Evaluation and comparison of functional properties of protein hydrolysates produced from crab (Portunus segnis) and rainbow trout (Oncorhynchus mykiss) skin using Neutrase enzyme,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران