کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586458 | 1492047 | 2018 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification
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کلمات کلیدی
TAA1, 1-diphenyl-2-picrylhydrazylTNBSFAAEAAOBCEAISDSESIDPPHBHTFree amino acids - آمینو اسیدهای آزادEDTA - اتیلن دی آمین تترا استیک اسید Ethylenediaminetetraacetic acid - اتیلینیدامین تتراستیک اسیدTrinitrobenzenesulfonic acid - اسید Trinitrobenzenesulfonicessential amino acids - اسید آمینه ضروریAmino acids - اسید آمینه یا آمینو اسیدtotal amino acids - اسیدهای آمینه کلFunctional properties - خواص کارکردیdegree of hydrolysis - درجه هیدرولیزWorld Health Organisation - سازمان بهداشت جهانیsodium dodecyl sulfate - سدیم دودسیل سولفاتEmulsion activity index - شاخص فعالیت امولسیونAnti-oxidant - ضد اکسید کنندهFish protein hydrolysates - هیدرولیز پروتئین ماهیbutylated hydroxytoluene - هیدروکسی تورولین باتلاقیWHO - که
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification](/preview/png/7586458.png)
چکیده انگلیسی
Enzymatic hydrolysis of fish proteins has been employed as a principle method for converting under-utilised fish into valuable products for the pharmaceutical and health food industries. In this study, six commercial enzymes were tested for their ability to make fish protein hydrolysate powders from whole blue whiting. The chemical and functional properties of these powders were compared. The powders all had high solubility (>80%) across a wide pH range in water and their solubility improved further within a vitamin-tea beverage matrix (>85%). Varying degrees of anti-oxidant activities were recorded for the powders using three model systems (DPPH, ferrous chelating and reducing power). This study demonstrates that commercial enzymes are useful for the extraction and alteration of fish protein from a low value source to produce highly digestible, low molecular weight peptide powders that could be used as a fortifying health ingredient, especially in beverages.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 698-706
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 698-706
نویسندگان
Sian Egerton, Sarah Culloty, Jason Whooley, Catherine Stanton, R. Paul Ross,