Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Journal of Food Science - Tập 69 Số 8 - 2004
Grodji Albarin Gbogouri1, Michel Linder1, Jacques Fanni1, Marc Parmentier1
1Laboratoire de Physico-chimie et Génie Alimentaires, INPLENSAIA, 2 avenue de la Forêt de Haye, BP172,54505 Vandoeuvre-lès-Nancy, Cedex, France.

Tóm tắt

ABSTRACT: Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase(r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%. Size exclusion chromatography of hydrolysates showed that small peptides increased only at high DH. The nitrogen solubility index (NSI) of hydrolysates was higher than 75% over a wide range of pH values, whereas hydrolysates with high DH had the best solubility. Emulsifying capacity, emulsion stability, and fat absorption capacity were better when DH was low.

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Journal of Food Science

Tập 69 Số 8

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