EFFECTS OF DEGREE OF HYDROLYSIS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANTS ACTIVITY OF HYDROLYSATE FROM HEAD AND FRAME OF COMMON CARP (CYPRINUS CARPIO) FISH

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REYHANI POUL S.; JAFARPOUR A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 113-124

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Title

EFFECTS OF DEGREE OF HYDROLYSIS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANTS ACTIVITY OF HYDROLYSATE FROM HEAD AND FRAME OF COMMON CARP (CYPRINUS CARPIO) FISH

Author(s)

REYHANI POUL S. | JAFARPOUR A. | Issue Writer Certificate

Keywords

ENZYMATIC HYDROLYSISQ1

NEUTRASEQ1

COMMON CARPQ2

DEGREE OF HYDROLYSISQ1

PROPERTIES OF PROTEIN HYDROLYSATESQ1

Abstract

The purpose of current study was to determine the effects of DEGREE OF HYDROLYSIS (DH) on functional properties and antioxidants activity of hydrolysate from head and frame of COMMON CARP (Cyprinus carpio) fish. For this purpose, the head and frame of COMMON CARP was hydrolyzed by application of NEUTRASE Enzyme (0.8 L) during one, two and three hours. Accordingly, three types of hydrolysates with different DEGREE OF HYDROLYSIS were obtained as 10.43 ± 2.32% (protein 1), 17.09 ± 1.71% (protein 2) and 21.45 ± 1.04% (protein 3). In this study, most of proteins properties were affected by the DEGREE OF HYDROLYSIS, significantly. Apart from pH 2, as the DH was increased, the protein solubility was increased also, (p<0.05). The highest water holding capacity was recorded at protein 3 (4.29 ± 0.42 ml/g protein) (p<0.05), however no differences was observed between protein 1 and protein 2. Conversely, other functional properties such as emulsifying activity and emulsion stability index, oil absorption capacity were decreased as the DH was increased. In terms of antioxidants activity index, 1.2.2-Diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity decreased with DH increased (p<0.05) and highest amount of this index recorded for protein 1 (87.96 ± 3.17%), whereas the DEGREE OF HYDROLYSIS did not influenced the reducing power of three protein types, significantly (p>0.05). Chelating activity showed a direct relationship with the DEGREE OF HYDROLYSIS and the highest one as 92.06 ± 2.92% was recorded for protein 3 (p<0.05).

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APA: Copy

REYHANI POUL, S., & JAFARPOUR, A.. (2017). EFFECTS OF DEGREE OF HYDROLYSIS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANTS ACTIVITY OF HYDROLYSATE FROM HEAD AND FRAME OF COMMON CARP (CYPRINUS CARPIO) FISH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 113-124. SID. https://sid.ir/paper/72342/en

Vancouver: Copy

REYHANI POUL S., JAFARPOUR A.. EFFECTS OF DEGREE OF HYDROLYSIS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANTS ACTIVITY OF HYDROLYSATE FROM HEAD AND FRAME OF COMMON CARP (CYPRINUS CARPIO) FISH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):113-124. Available from: https://sid.ir/paper/72342/en

IEEE: Copy

S. REYHANI POUL, and A. JAFARPOUR, “EFFECTS OF DEGREE OF HYDROLYSIS ON FUNCTIONAL PROPERTIES AND ANTIOXIDANTS ACTIVITY OF HYDROLYSATE FROM HEAD AND FRAME OF COMMON CARP (CYPRINUS CARPIO) FISH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 113–124, 2017, [Online]. Available: https://sid.ir/paper/72342/en

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