Skip to the main content

Food Technology and Biotechnology, Vol. 45 No. 2, 2007.

Preliminary communication

Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates

Nabil Souissi ; Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, Tunisia
Ali Bougatef ; Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, Tunisia
Yousra Triki-Ellouz ; Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, Tunisia
Moncef Nasri ; Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Rte Soukra km 5., LP »W«, 3038 Sfax, Tunisia

Full text: english pdf 180 Kb

page 187-194

downloads: 3.019

cite

Abstract

Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®. The liquid hydrolysates were spray dried. All spray dried by-product hydrolysates contained 73 to 75 % of proteins and low content of lipids. Reversed-phase HPLC profiles showed that low DH hydrolysates contained high hydrophobic peptides and the extent of hydrolysis resulted in an increase of fish hydrophilic peptides. Some functional properties of FPHs were assessed and compared with those of casein or the undigested sardinella protein. Solubility increased while emulsifying capacity and whippability decreased with the increase in the degree of hydrolysis. The product, with a DH of 10.16 %, had an excellent solubility (100 %) over a pH range of 6.0–10.0. The antioxidant activity of the hydrolysates was also tested. All FPHs exhibited more than 50 % inhibition of linoleic acid peroxidation. The antioxidant activity of FPH with 10.16 % DH was about 73 % of that of α-tocopherol, a natural antioxidative agent.

Keywords

fish protein hydrolysates; heads and viscera; sardinella by-product; functional properties; Sardinella aurita; antioxidant activity

Hrčak ID:

27772

URI

https://hrcak.srce.hr/27772

Publication date:

4.6.2007.

Article data in other languages: croatian

Visits: 4.472 *