Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat
نویسندگان
1 Master of science, Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Associate professor, Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Assistant professor, Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
4 Assistant professor, School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington. USA 99164-6376
doi
10.22101/JRIFST.2016.06.01.513چکیده
Protein hydrolysate has been produced from White Cheek Shark meat (Carcharhinus dussumieri) by Alcalase with an activity of 35 Anson Unit/ Kg protein at 55oC. Hydrolysis carried out in four stages each at 10, 20 and 30 minutes. Functional properties such as oil absorption, foaming and emulsion properties, bulk density and viscosity of thehydrolysates examined at three different DHs of 1.91, 2.25 and 2.53%. There were nocorrelation between oil absorption capacity and foaming capacity with DH. Highest values for those properties observed at 2.25% DH (P>0.05).Foam stability decreased during storage at room temperature and the foam expansion totally destroyed after 60 min.Emulsificationcapacity decreased with increasing in DH. Emulsion stability was decreased with increasing in DH and time of storage (P>0.05). Bulk density increased with increasing in DH but the viscosity decreased.However, White Cheek Shark protein hydrolysates showed good functional properties.
