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Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products

Paper ID Volume ID Publish Year Pages File Format Full-Text
34147 45005 2016 9 PDF Available
Title
Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products
Abstract

•Bitter taste development linked to peptides of <2 kDa and high protein recovery (PR).•Alcalase 2.4L produced more bitter peptides compared to Promod 671L and Protex 7L.•1H NMR can be used to measure CMC of protein hydrolysates.•CMC dependent on both DH and enzyme specificity.•Direct thermal coagulation give least bitter taste and CMC, but low PR.

Sensory and surface-active properties of protein hydrolysates from Atlantic salmon by-products were compared based on enzyme specificity and molecular weight (MW) distribution at three levels of degree of hydrolysis (DH). The endopeptidases used were Alcalase 2.4L, Promod 671L and Protex 7L. The surface-active properties of the hydrolysates were assessed based on critical micelle concentration (CMC). Hydrolysate hydrophobicity was evaluated based on 2-butanol partitioning as a measure of hydrophobic peptide fraction (HPF). Principal component analysis was used to visualize the relationship between the sensory, surface-active and chemical properties of the hydrolysates. DH, MW distribution and enzyme specificity were all important for the formation of bitter taste and surface-active properties of the hydrolysates. High CMC, i.e. poor surface-active properties, was related to high DH and peptides based on Promod 671L. High bitter taste was positively correlated to peptides of less than 2000 Da and high HPF, DH and protein recovery (PR). Alcalase 2.4L produced significantly more bitter peptides compared to Promod 671L and Protex 7L. A reference sample, made by heat coagulation (>90 °C) and centrifugation of the raw material gave overall superior sensory and surface-active properties, but low PR.

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Keywords
Enzymatic hydrolysis; Fish protein hydrolysates; Critical micelle concentration; Sensory evaluation; Bitter taste; Hydrophobic peptide fraction; Degree of hydrolysis; Molecular weight distribution
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Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 51, Issue 8, August 2016, Pages 1006–1014
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us