Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames
作者: Sittichoke SinthusamranAnthony Temitope IdowuSoottawat BenjakulThummanoon ProdpranAhmet Faruk YesilsuHideki Kishimura
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.473-483
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04075-z
关键词: Salmon frameProtein hydrolysateAlcalaseFlavourzymeDebittering
原始语种摘要: 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 ( < 0.05. When HA and HF were further subjected to debittering with 2-butanol or isopropanol, the recovery of 77.88–81.60% was obtained ( < 0.05. HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively ( < 0.05. Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol ( < 0.05. Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • alcohols 醇类
  • salmon 鲑鱼
  • butanol 丁醇
  • hydrophobicity 疏水性
  • hydrolysate 水解产物
  • protein 蛋白质
  • activity 活度
  • bitterness 苦味
  • isopropanol 异丙醇
  • chelating 螯合