Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activities

Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activities

•2-Butanol or β-CD reduced the bitterness of hydrolysate from salmon frame (ASF).•Surface hydrophobicity of debittered samples was lower than that of ASF.•Debittered sample had lighter color when compared to the ASF.•Antioxidant activities of ASF were decreased after debittering. Impacts of 2-butano...

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Veröffentlicht in:Food chemistry 2020-08, Vol.321, p.126686-126686, Article 126686
Hauptverfasser: Singh, Avtar, Idowu, Anthony Temitope, Benjakul, Soottawat, Kishimura, Hideki, Aluko, Rotimi E., Kumagai, Yuya
Format: Artikel
Sprache:eng
Schlagworte:
2-Butanol
Alcalase
Debittering
Hydrophobic amino acids
Salmon
β-Cyclodextrin
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Zusammenfassung:•2-Butanol or β-CD reduced the bitterness of hydrolysate from salmon frame (ASF).•Surface hydrophobicity of debittered samples was lower than that of ASF.•Debittered sample had lighter color when compared to the ASF.•Antioxidant activities of ASF were decreased after debittering. Impacts of 2-butanol and β-cyclodextrin (β-CD) at various ratios and treatment times on bitterness, physicochemical and functional properties of Alcalase salmon frame protein hydrolysate (ASF) were investigated. ASF treated with 2-butanol at a ratio of 1:4 (w/v) for 20 min (ASFB) or with β-CD at a ratio of 1:1 (w/w) for 30 min (ASF-C-1) had lower bitterness score than ASF (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126686