Compositions,functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi) |
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Authors: | Yaowapa Thiansilakul Soottawat Benjakul Fereidoon Shahidi |
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Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanich Road, Hat Yai, Songkhla 90112, Thailand;2. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada A1B 3X9 |
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Abstract: | Composition, functional properties and antioxidative activity of a protein hydrolysate prepared from defatted round scad (Decapterus maruadsi) mince, using Flavourzyme, with a degree of hydrolysis (DH) of 60%, were determined. The protein hydrolysate had a high protein content (48.0%) and a high ash content (24.56%). It was brownish yellow in colour (L∗ = 58.00, a∗ = 8.38, b∗ = 28.32). The protein hydrolysate contained a high amount of essential amino acids (48.04%) and had arginine and lysine as the dominant amino acids. Na+ was the predominant mineral in the hydrolysate. The protein hydrolysate had an excellent solubility (99%) and possessed interfacial properties, which were governed by their concentrations. The emulsifying activity index of the protein hydrolysate decreased with increasing concentration (p < 0.05). Conversely, the foaming abilities increased as the hydrolysate concentrations increased (p < 0.05). During storage at 25 °C and 4 °C for 6 weeks, the antioxidative activities and the solubility of round scad protein hydrolysate slightly decreased (p < 0.05). Yellowness (b∗-value) of the protein hydrolysate became more intense as the storage time increased but the rate of increase was more pronounced at 25 °C than at 4 °C. |
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Keywords: | Fish protein hydrolysate Hydrolysis Functional property Antioxidative activity Round scad |
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