Nutritional and functional properties of protein hydrolysate from Tra fish by-products
| dc.contributor.author | Nguyen, Thi My Huong | |
| dc.contributor.author | Donnay-Moreno, Clair | |
| dc.date.accessioned | 2024-08-24T07:36:26Z | |
| dc.date.accessioned | 2024-08-29T02:16:37Z | |
| dc.date.available | 2024-08-24T07:36:26Z | |
| dc.date.available | 2024-08-29T02:16:37Z | |
| dc.date.issued | 2023 | |
| dc.description | 8 p. | |
| dc.description.abstract | 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. | |
| dc.identifier.citation | Nguyen Tat Thanh University. (2023). Journal of Science and Technology - NTTU, Volume 6, Issue 3. ISSN 2615-9015. | |
| dc.identifier.issn | 2615-9015 | |
| dc.identifier.uri | https://repository.ntt.edu.vn/handle/298300331/50140 | |
| dc.language.iso | en | |
| dc.publisher | Nguyen Tat Thanh University | |
| dc.relation.ispartofseries | Journal of Science and Technology - NTTU; Vol. 6, No. 3 | |
| dc.subject | Fish protein hydrolysate | |
| dc.subject | Functional properties | |
| dc.subject | Molecular weight distribution | |
| dc.subject | Nutritional property | |
| dc.subject | Tra fish by-products | |
| dc.subject | Sản phẩm thủy phân protein cá | |
| dc.subject | Cá tra | |
| dc.title | Nutritional and functional properties of protein hydrolysate from Tra fish by-products | |
| dc.type | Article |