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Thermal and non-thermal microwave effects. Biotechnol Prog 19(6):1648–1653ĭe la Hoz A, Diaz-Ortiz A, Moreno A (2005) Microwaves in organic synthesis. Roy I, Mondal K, Gupta M (2003) Accelerating enzymatic hydrolysis of chitin by microwave pretreatment. Ohlsson T, Bengtsson N (2001) Microwave technology and foods. Je J, Park P, Kim S (2005) Antioxidant activity of a peptide isolated from Alaska pollack ( Theragra chalcogramma) frame protein hydrolysate. Samaranayaka A, Li-Chan E (2008) Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake ( Merluccius productus). Jun S, Park P, Jung W, Kim S (2004) Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole ( Limanda aspera) frame protein. Kristinsson H, Rasco B (2000) Kinetics of the hydrolysis of Atlantic salmon ( Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture. J Agric Food Chem 45(9):3423–3430Īdler-Nissen J (1986) Enzymic hydrolysis of food proteins. J Sci Food Agric 38(3):271–276īenjakul S, Morrissey M (1997) Protein hydrolysates from Pacific whiting solid wastes.
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Quaglia G, Orban E (1987) Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine ( Sardina pilchardus). In: Paupuleti V, Demain AL (eds) Protein hydrolysates in biotechnology. Pasupuleti V, Braun S (2008) State of the art manufacturing of protein hydrolysates.
#MARTIN MPC RAINBOW EFFECTS SKIN#
Giménez B, Alemán A, Montero P, Gómez-Guillén M (2009) Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid. Pacheco-Aguilar R, Mazorra-Manzano M, Ramírez-Suárez J (2008) Functional properties of fish protein hydrolysates from Pacific whiting ( Merluccius productus) muscle produced by a commercial protease. Thiansilakul Y, Benjakul S, Shahidi F (2007) Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad ( Decapterus maruadsi). Liceaga-Gesualdo A, Li-Chan E (1999) Functional properties of fish protein hydrolysate from herring ( Clupea harengus). Haard N (2001) Enzymic modification proteins in food systems in chemical and functional properties of food proteins. Kristinsson H, Rasco B (2000) Fish protein hydrolysates: production, biochemical, and functional properties. In: Shahidi F (ed) Maximising value marine by-products.
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Torres J, Chen Y, Rodrigo-Garcia J, Jaczynski J, Shahidi F (2007) Recovery of by-products from seafood processing streams. Ghaly A, Ramakrishnan V, Brooks M, Budge S, Dave D (2013) Fish processing wastes as a potential source of proteins, amino acids and oils: a critical review. We therefore conclude that microwave-assisted hydrolysis is an alternative method to produce FPH with improved solubility, emulsifying activity, foaming properties and antioxidant activity. Overall, MW-FPH exhibited higher ( P < 0.05) 2,2-diphenyl-1-picryhydrazyl and ferric ion reducing capacity than CH-FPH. Foam capacity and stability were also greater ( P < 0.05) for MW-FPH samples that were treated 15 min by microwave-assisted heating (0.5% E:S) when compared to CH. MW-FPH at 5 min (0.5% E:S) demonstrated higher ( P < 0.05) emulsifying activity and emulsion stability than CH-FPH with the same treatment. The degree of hydrolysis and protein solubility was higher ( P < 0.05) for the MW-FPH than for the CH-FPH. Trout by-products were hydrolyzed with Alcalase at an enzyme substrate ratio (E:S) of 0.5, 1.7, and 3.0% (w/v), respectively, for 3, 5 and 15 min using a microwave system (1200 W, 20% power with 50% duty cycle at 50–55 ☌) and a conventional heating method (water bath at 50 ☌). The objective of this study was to investigate the effects of microwave heating during enzymatic hydrolysis on the functionality and antioxidant properties of FPH. The production of FPH could be accelerated through the application of rapid heating methods rather than slower conventional heating (CH) treatments. Fishery by-products can be better utilized following enzymatic hydrolysis treatment to produce fish protein hydrolysates (FPH) with potentially enhanced interface-stabilizing properties (e.g.