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Protein quality of dried enzymatic hydrolysate from anchovy produced in a spouted bed of inert particles
Author(s) -
Moraes Kelly,
Pinto Luiz A. A.
Publication year - 2015
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.12716
Subject(s) - anchovy , chemistry , engraulis , hydrolysate , enzymatic hydrolysis , hydrolysis , chromatography , food science , spray drying , dpph , antioxidant , suspension (topology) , biochemistry , fish <actinopterygii> , biology , fishery , mathematics , homotopy , pure mathematics
Summary The anchovy ( Engraulis anchoita ) is a pelagic fish and due to its abundance in South America shows a sustainable exploitation. The enzymatic hydrolysis of anchovy protein associated to the drying technique in spouted bed was analysed in order to obtain products with the best characteristics. The drying conditions were inlet air temperature, concentration and flow rate of suspension. The degree of hydrolysis of the anchovy suspension was of 3.8%, and its available lysine and specific antioxidant activity were of 86 g kg −1 protein and 4.31 m m DPPH kg −1 min −1 , respectively. In spouted bed drying, the lowest reduction in available lysine (9%) and loss of specific antioxidant activity (8%) were found at 90 °C, and suspension concentration and flow rate of 65 g L −1 and 200 mL h −1 , respectively. The dried product was characterised as a protein source of high biological value due to the essential amino acids profile.