Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus)

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RAMEZANI Z.; Rajabzadeh Ghatarmi E.; HOSSEINI S.F.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:10 | Issue:2 Page(s): 137-150

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Title

Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus)

Author(s)

RAMEZANI Z. | Rajabzadeh Ghatarmi E. | HOSSEINI S.F. | Issue Writer Certificate

Keywords

AlcalaseQ2

Protein hydrolysateQ1

Ponyfish (Leiognathus bindus)Q2

Abstract

Background and objectives: Ponyfish (Leiognathus bindus) includes 54. 77% of by-catch in the Mahshahr creeks that has no commercial value due to its small size. So, the production of value-added products, such as Protein hydrolysates with high nutritional value could pave the way for full use of this species. By applying enzyme technology for protein recovery in the fish processing, it may be possible to produce a broad spectrum of food ingredients or industrial products for a wide range of applications. Use of proteolytic enzymes is an interesting technique for improving the functional properties of food proteins without losing their nutritional value. The functional properties of fish Protein hydrolysate are important, particularly if they are used as ingredients in human food. Among the functional properties of proteins and hydrolyzed proteins, solubility is the most important characteristic that affects other functional properties such as foaming and emulsion formation. Enzymatic hydrolysis of fish proteins generates a mixture of free amino acids and oligopeptides, increases the number of polar groups and the solubility of the hydrolysate, and therefore modifies functional characteristics of the proteins resulted in improving their functional quality and bioavailability. The aim of this study was to evaluate the functional properties of fish Protein hydrolysate from Ponyfish. Materials and methods: Ponyfish was hydrolyzed using 1% Alcalase for 1, 2, 3, 4 hours and their functional properties were evaluated. The hydrolysates solubility in pH range of 3-9 and emulsifying and foaming properties in concentrations 2. 5, 5, and 10 mg/ml were studied. Results: The Result indicated that the highest rate of hydrolysis was 28. 06%, which was obtained after 4 h. The Solubility values were above 90% in the pH range 3-9. The solubility of different obtained hydrolysates was increased when pH changed from acidic to the alkaline (P˂ 0. 05). Emulsifying activity index (EAI) and emulsifying stability index (ESI) was decreased by increasing hydrolysis time and protein concentration (P˂ 0. 05). At the same concentration, slight decreases in foam expansion and foam stability were observed when DH of hydrolysate increased (P<0. 05). However, at the same DH, foam expansion and foam stability showed a significant increase by increasing hydrolysate concentration (P<0. 05). Conclusion: The results of the present study showed that the hydrolysates produced from ponyfish can be used as food ingredients or additives to deliver consumer desired characteristic to food products or increasing product shelf life. Also, it is useful as emulsifying and foaming agent in sausages, mayonnaise, salad dressings, beverages, creams, and in a broad pH range.

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APA: Copy

RAMEZANI, Z., Rajabzadeh Ghatarmi, E., & HOSSEINI, S.F.. (2019). Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(2 ), 137-150. SID. https://sid.ir/paper/381522/en

Vancouver: Copy

RAMEZANI Z., Rajabzadeh Ghatarmi E., HOSSEINI S.F.. Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;10(2 ):137-150. Available from: https://sid.ir/paper/381522/en

IEEE: Copy

Z. RAMEZANI, E. Rajabzadeh Ghatarmi, and S.F. HOSSEINI, “Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus),” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 2 , pp. 137–150, 2019, [Online]. Available: https://sid.ir/paper/381522/en

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