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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames
| Title: | Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames |
| Authors: | Sinthusamran, Sittichoke Browse this author | | Idowu, Anthony Temitope Browse this author | | Benjakul, Soottawat Browse this author | | Prodpran, Thummanoon Browse this author | | Yesilsu, Ahmet Faruk Browse this author | | Kishimura, Hideki Browse this author →KAKEN DB |
| Keywords: | Salmon frame | | Protein hydrolysate | | Alcalase | | Flavourzyme | | Debittering |
| Issue Date: | Feb-2020 |
| Publisher: | Springer |
| Journal Title: | Journal of food science and technology |
| Volume: | 57 |
| Issue: | 2 |
| Start Page: | 473 |
| End Page: | 483 |
| Publisher DOI: | 10.1007/s13197-019-04075-z |
| Abstract: | 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 < 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 (P < 0.05). HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively (P < 0.05). Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol (P < 0.05). Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B) contained glutamic acid/glutamine (15.14 g/100 g), aspartic acid/asparagine (10.07 g/100 g) and glycine (9.30 g/100 g) as the predominant amino acids. HF-B had the decreased ABTS radical scavenging activity and metal chelating activity. A(280) of peptides separated by gel filtration was lowered to some extent and coincided with the lower bitterness score and surface hydrophobicity. Thus, debittered protein hydrolysate from salmon frame could serve as a nutritive ingredient at high levels in health promoting foods. |
| Rights: | This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: https://dx.doi.org/10.1007/s13197-019-04075-z |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/80351 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 岸村 栄毅
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