STUDY OF FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM WHITE CHEEK SHARK (CARCHARHINUS DUSSUMIERI) MEAT

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SHOKRPOUR ROODBARI REIHANEH; MOTAMEDZADEGAN ALI; HOSSEINIPARVAR SEYED HASHEM; OVISSIPOUR MAHMOODREZA

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:1 Page(s): 27-38

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Title

STUDY OF FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM WHITE CHEEK SHARK (CARCHARHINUS DUSSUMIERI) MEAT

Author(s)

SHOKRPOUR ROODBARI REIHANEH | MOTAMEDZADEGAN ALI | HOSSEINIPARVAR SEYED HASHEM | OVISSIPOUR MAHMOODREZA | Issue Writer Certificate

Keywords

ALCALASEQ2

EMULSIFICATIONCAPACITYQ2

FOAMING CAPACITYQ2

OIL ABSORPTION CAPACITYQ2

WHITE CHEEK SHARKQ2

Abstract

Protein hydrolysate has been produced from WHITE CHEEK SHARK meat (Carcharhinus dussumieri) by ALCALASE with an activity of 35 Anson Unit/ Kg protein at 55oC. Hydrolysis carried out in four stages each at 10, 20 and 30 minutes. Functional properties such as oil absorption, foaming and emulsion properties, bulk density and viscosity of thehydrolysates examined at three different DHs of 1.91, 2.25 and 2.53%. There were nocorrelation between OIL ABSORPTION CAPACITY and FOAMING CAPACITY with DH. Highest values for those properties observed at 2.25% DH (P>0.05). Foam stability decreased during storage at room temperature and the foam expansion totally destroyed after 60 min. EMULSIFICATIONCAPACITY decreased with increasing in DH. Emulsion stability was decreased with increasing in DH and time of storage (P>0.05). Bulk density increased with increasing in DH but the viscosity decreased. However, WHITE CHEEK SHARK protein hydrolysates showed good functional properties.

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APA: Copy

SHOKRPOUR ROODBARI, REIHANEH, MOTAMEDZADEGAN, ALI, HOSSEINIPARVAR, SEYED HASHEM, & OVISSIPOUR, MAHMOODREZA. (2016). STUDY OF FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM WHITE CHEEK SHARK (CARCHARHINUS DUSSUMIERI) MEAT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(1), 27-38. SID. https://sid.ir/paper/233928/en

Vancouver: Copy

SHOKRPOUR ROODBARI REIHANEH, MOTAMEDZADEGAN ALI, HOSSEINIPARVAR SEYED HASHEM, OVISSIPOUR MAHMOODREZA. STUDY OF FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM WHITE CHEEK SHARK (CARCHARHINUS DUSSUMIERI) MEAT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(1):27-38. Available from: https://sid.ir/paper/233928/en

IEEE: Copy

REIHANEH SHOKRPOUR ROODBARI, ALI MOTAMEDZADEGAN, SEYED HASHEM HOSSEINIPARVAR, and MAHMOODREZA OVISSIPOUR, “STUDY OF FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM WHITE CHEEK SHARK (CARCHARHINUS DUSSUMIERI) MEAT,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 1, pp. 27–38, 2016, [Online]. Available: https://sid.ir/paper/233928/en

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