FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PROTEIN HYDROLYSATES FROM WHITECHEECK SHARK (CARCHARHINUS DUSSUMIERI) MEAT

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ALINEJAD M.; MOTAMEDZADEGAN A.; REZAEI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:50 Page(s): 159-169

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Title

FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PROTEIN HYDROLYSATES FROM WHITECHEECK SHARK (CARCHARHINUS DUSSUMIERI) MEAT

Author(s)

ALINEJAD M. | MOTAMEDZADEGAN A. | REZAEI M. | Issue Writer Certificate

Keywords

PROTEIN HYDROLYSATEQ1

WHITECHEECK SHARKQ2

FUNCTIONAL PROPERTIESQ2

ANTIOXIDANT ACTIVITYQ1

Abstract

Whitecheek shark (Carcharhinus dussumieri) meat was washed two times by 0.1 M NaCl and then hydrolysed using Alcalase in 50oC for 120 minutes. The hydrolysate was dried by spray dryer. FUNCTIONAL PROPERTIES includes, solubility, bulk density, oil-holding capacity, sorption isotherm, kinematic viscosity and antioxidant activities such as DPPH radical-scavenging activity and the oxidative stability of soybean oil with PROTEIN HYDROLYSATE were investigated. Kinematic viscosity and DPPH radical-scavenging activity were measure in different concentration of PROTEIN HYDROLYSATEs. The results showed that PROTEIN HYDROLYSATE of WHITECHEECK SHARK has high solubility (>83.6%) at different pH. Bulk density, oil-holding capacity were 113.46 (mg/l), 131.15 (mg/50mg of sample), respectively. The more the protein concentration, the more the kinematic viscosity (P<0.05). The values of DPPH and Induction period were 96.47% and 2.38 hours, respectively. Results showed that WHITECHEECK SHARK PROTEIN HYDROLYSATE has desirable FUNCTIONAL PROPERTIES and ANTIOXIDANT ACTIVITY that could be use as natural antioxidant in food and pharmaceutical industries.

Cites

DETERMINATION OF IN VITRO TOTAL PHENOLIC, FLAVONOID CONTENTS AND ANTIOXIDANT CAPACITY OF THE METHANOLIC EXTRACT OF ECHIUM AMOENUM L.

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APA: Copy

ALINEJAD, M., MOTAMEDZADEGAN, A., & REZAEI, M.. (2016). FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PROTEIN HYDROLYSATES FROM WHITECHEECK SHARK (CARCHARHINUS DUSSUMIERI) MEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(50), 159-169. SID. https://sid.ir/paper/72842/en

Vancouver: Copy

ALINEJAD M., MOTAMEDZADEGAN A., REZAEI M.. FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PROTEIN HYDROLYSATES FROM WHITECHEECK SHARK (CARCHARHINUS DUSSUMIERI) MEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(50):159-169. Available from: https://sid.ir/paper/72842/en

IEEE: Copy

M. ALINEJAD, A. MOTAMEDZADEGAN, and M. REZAEI, “FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PROTEIN HYDROLYSATES FROM WHITECHEECK SHARK (CARCHARHINUS DUSSUMIERI) MEAT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 50, pp. 159–169, 2016, [Online]. Available: https://sid.ir/paper/72842/en

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