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Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine ( Sardina pilchardus )
Author(s) -
Quaglia G. B.,
Orban E.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740380311
Subject(s) - sardine , hydrolysate , solubility , hydrolysis , chemistry , chromatography , degree (music) , enzymatic hydrolysis , ionic strength , food science , biochemistry , aqueous solution , organic chemistry , biology , fish <actinopterygii> , fishery , physics , acoustics
Abstract The influence of different degrees of hydrolysis on the solubility of sardine proteins and on its correlation with the molecular weight distribution of the protein hydrolysates was examined. All the hydrolysates showed high solubility with a more pronounced reduction for products with a lower degree of hydrolysis in acid pH at both high and low ionic strength. Furthermore, from the gel‐chromatographic analysis, a decrease was noted in the high molecular weight fraction as the degree of hydrolysis increased.