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Ramezani, Zeinab, Rajabzadeh Ghatarmi, Ebrahim, Hosseini, Seyed Fakhreddin, M. Regenstein, Joe. (1399). Functional properties and antioxidant activities of protein hydrolysates from orangefin ponyfish (Photopectoralis bindus). سامانه مدیریت نشریات علمی, 19(6), 3001-3017. doi: 10.22092/ijfs.2020.122930
Zeinab Ramezani; Ebrahim Rajabzadeh Ghatarmi; Seyed Fakhreddin Hosseini; Joe M. Regenstein. "Functional properties and antioxidant activities of protein hydrolysates from orangefin ponyfish (Photopectoralis bindus)". سامانه مدیریت نشریات علمی, 19, 6, 1399, 3001-3017. doi: 10.22092/ijfs.2020.122930
Ramezani, Zeinab, Rajabzadeh Ghatarmi, Ebrahim, Hosseini, Seyed Fakhreddin, M. Regenstein, Joe. (1399). 'Functional properties and antioxidant activities of protein hydrolysates from orangefin ponyfish (Photopectoralis bindus)', سامانه مدیریت نشریات علمی, 19(6), pp. 3001-3017. doi: 10.22092/ijfs.2020.122930
Ramezani, Zeinab, Rajabzadeh Ghatarmi, Ebrahim, Hosseini, Seyed Fakhreddin, M. Regenstein, Joe. Functional properties and antioxidant activities of protein hydrolysates from orangefin ponyfish (Photopectoralis bindus). سامانه مدیریت نشریات علمی, 1399; 19(6): 3001-3017. doi: 10.22092/ijfs.2020.122930

Functional properties and antioxidant activities of protein hydrolysates from orangefin ponyfish (Photopectoralis bindus)

Iranian Journal of Fisheries Sciences
دوره 19، شماره 6، بهمن 2020، صفحه 3001-3017    اصل مقاله (483.01 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/ijfs.2020.122930
نویسندگان
Zeinab Ramezani1؛ Ebrahim Rajabzadeh Ghatarmi1؛ Seyed Fakhreddin Hosseini* 2؛ Joe M. Regenstein3
1Department of Fisheries, Faculty of Marine Natural Resource, Khorramshahr Marine Sciences and Technology University, Khorramshahr, Iran
2Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran.
3Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
چکیده
Amino acid profiles, functionality, and antioxidative potential of orangefin ponyfish (Photopectoralis bindus)protein hydrolysates, using 1% alcalase, with diverse hydrolysis times (1, 2, 3 and 4 h), were evaluated. The samples solubility in the pH range of 3-9, emulsifying and foaming properties at various protein contents (2.5, 5 and 10 mg/mL), as well as the scavenging of DPPH, ABTS free radicals and reducing power (at concentrations of 1-5 mg/mL), were studied. The amino acid profile of orangefin ponyfish was used to estimate nutritional value. A high amount of essential amino acids (35%) involved in protein hydrolysates and Glx, Asx, and Gly were the dominant amino acids. Solubility was above 90% in the pH range 3-9 and increased at all hydrolysis times by changing the pH from acidic to alkaline (p<0.05). The emulsifying activity (EAI) and stability (ESI) indices were reduced with increasing hydrolysis; at 2.5 mg protein/mL, 1 h hydrolysates displayed the highest EAI (87±2 m2/g) and ESI (22±0.4 min), when considered with those possessing higher hydrolysis time. On the other hand, the foam expansion and stability increased with increasing hydrolysate content. Antioxidant activity of hydrolyzed protein increased with increased hydrolysis (up to 3 mg/mL), especially DPPH and ABTS. However, the highest DPPH and ABTS scavenging activity of FPH was about 73% and 93% at 5 mg/mL hydrolysate concentration and hydrolysis time 4 h, respectively.
کلیدواژه‌ها
Fish by-catch؛ Orangefin ponyfish؛ Fish hydrolysates؛ Amino acid composition؛ Emulsifying properties؛ Foaming attributes؛ Antioxidant activities
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تعداد مشاهده مقاله: 361
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