Premium
The Impact of Drying Method on the Functional and Antioxidant Properties of Whitecheek Shark (Carcharhinus dussumieri ) Protein Hydrolysates
Author(s) -
Alinejad Marjane,
Motamedzadegan Ali,
Rezaei Masoud,
Regenstein Joe Mac
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12972
Subject(s) - hydrolysate , dpph , chemistry , antioxidant , freeze drying , food science , functional food , particle size , chromatography , hydrolysis , biochemistry
The functional and antioxidant properties, physical structure of freeze‐dried (FD‐WCPH) and spray‐dried (SD‐WCPH) whitecheek shark ( Carcharhinus dussumieri) fillet protein hydrolysates were compared to the non‐dried (ND‐WCPH). The results showed that the solubility of FD‐WCPH and ND‐WCPH were higher than SD‐WCPH at various pH values ( P < 0.05). The highest bulk density (113 g/L), foam capacity (120%) and foam stability were observed with FD‐WCPH ( P < 0.05). Generally, kinematic viscosity was improved with both drying methods. SD‐WCPH has the highest fat adsorption (2.64 mg/mg of sample), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging, relative induction period (2.38 × an untreated oil control) and whiteness (95). The particle morphology of FD‐ and SD‐WCPH was completely different with FD‐WCPH having larger particles with a flake‐like structure, while most SD‐WCPH particles had a round‐shape and a smooth surface without any cracks. In spite of antioxidant activity, the results indicated that freeze‐drying might be suitable to dry hydrolysates with desirable functional properties. Practical Applications The effect of the drying method on the functional and antioxidant properties of whitecheek protein hydrolysate was investigated. Whitecheek shark protein hydrolysate showed high functional properties and antioxidant activities which are affected by drying method. Therefore, depending on the use of the final product, choosing the proper drying method is an important step when producing protein hydrolysates.