Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames

Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames

Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78...

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Veröffentlicht in:Journal of food science and technology 2020-02, Vol.57 (2), p.473-483
Hauptverfasser: Sinthusamran, Sittichoke, Idowu, Anthony Temitope, Benjakul, Soottawat, Prodpran, Thummanoon, Yesilsu, Ahmet Faruk, Kishimura, Hideki
Format: Artikel
Sprache:eng
Schlagworte:
Alcohols
Amino acids
Asparagine
Aspartic acid
Bitterness
Butanol
Chelation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food Science
Fractionation
Gel filtration
Glutamic acid
Glutamine
Glycine
Hafnium
Health promotion
Hydrolysates
Hydrophobicity
Nutrition
Original
Original Article
Peptides
Proteins
Salmon
Scavenging
Subtilisin
W protein
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Zusammenfassung:Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) ( P  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04075-z