Nutritional and functional properties of protein hydrolysate from Tra fish by-products
Năm xuất bản
2023
Nhan đề tạp chí
ISSN
Nhan đề tập
Nhà xuất bản
Nguyen Tat Thanh University
Tóm tắt
The nutritional and functional properties, molecular weight distribution of protein hydrolysate from Tra fish by-products were studied. The protein hydrolysate was produced by enzymatic hydrolysis of Tra fish by-products with Protamex 0,5% at the temperature of 50oC in 6 h. The study results showed that the Tra fish by-products protein hydrolysate had a moisture content of 6,7%, protein content of 65.8%, lipid content of 1,6% and ash content of 9,5 %. The protein hydrolysate had a total amino acid content of 52,81 g/100g of protein and essential amino acid content of 16,25 g/100g of protein. The ratio of essential amino acids to total amino acids was 30,76%. The protein hydrolysate was rich in glycine, glutamic, proline, alanine, aspartic and leucine. The most of peptides (68,25%) in Tra fish by-products protein hydrolysate had a molecular weight between 360 Da and 2.500 Da. The protein hydrolysate had solubility in the range of 90,3% - 98,2%. The solubility of protein hydrolysate was the lowest value at pH 4 and the highest value at pH 10. The foaming capacity of protein hydrolysate ranged from 19,5% to 27,8%. The emulsifying capacity of protein hydrolysate was 12,8 – 17,3 mL/g. The protein hydrolysate of Tra fish by-productspossesses high nutritional value and good functional properties. The study results suggested that the protein hydrolysate from Tra fish by-products could be used as a promising food ingredient and protein source in food systems.
Mô tả
8 p.
Từ khóa chủ đề
Fish protein hydrolysate, Functional properties, Molecular weight distribution, Nutritional property, Tra fish by-products, Sản phẩm thủy phân protein cá, Cá tra
Trích dẫn
Nguyen Tat Thanh University. (2023). Journal of Science and Technology - NTTU, Volume 6, Issue 3. ISSN 2615-9015.