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Functional properties and antioxidative activity of protein hydrolysates from toothed ponyfish muscle treated with viscera extract from hybrid catfish
Author(s) -
Klomklao Sappasith,
Benjakul Soottawat,
Kishimura Hideki
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12116
Subject(s) - hydrolysate , dpph , abts , chemistry , antioxidant , catfish , food science , hydrolysis , chromatography , biochemistry , biology , fishery , fish <actinopterygii>
Summary Functional properties and antioxidative activity of a protein hydrolysate prepared from toothed ponyfish ( G azza minuta ) muscle, using viscera extract from hybrid catfish ( C larias macrocephalus × C larias gariepinus ), with a degree of hydrolysis ( DH ) of 70%, were investigated. The protein hydrolysate had a good solubility. It was soluble over a wide pH range (3–9), in which more than 77% solubility was obtained. The emulsifying activity index of the protein hydrolysate decreased with increasing concentration ( P < 0.05). Conversely, the foaming abilities increased as the hydrolysate concentrations increased ( P < 0.05). Protein hydrolysate exhibited the increases in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical scavenging activities, ferric reducing power (FRAP) and metal chelating activity as hydrolysate concentration increased ( P < 0.05). ABTS radical scavenging activity of protein hydrolysate was stable when heated at 100 °C for 180 min and subjected to a wide pH range (1–11). Therefore, protein hydrolysate from the muscle of toothed ponyfish produced by viscera extract from hybrid catfish can be used as a promising source of functional peptides with antioxidant properties.