Functional properties and antioxidant activities of protein hydrolysates from orangefin ponyfish (Photopectoralis bindus)

摘要: Amino acid profiles, functionality, and antioxidative potential of orangefin ponyfish (Photopectoralis bindus)protein hydrolysates, using 1% alcalase, with diverse hydrolysis times (1, 2, 3 4 h), were evaluated. The samples solubility in the pH range 3-9, emulsifying foaming properties at various protein contents (2.5, 5 10 mg/mL), as well scavenging DPPH, ABTS free radicals reducing power (at concentrations 1-5 studied. amino profile was used to estimate nutritional value. A high amount essential acids (35%) involved hydrolysates Glx, Asx, Gly dominant acids. Solubility above 90% 3-9 increased all by changing from acidic alkaline (p<0.05). activity (EAI) stability (ESI) indices reduced increasing hydrolysis; 2.5 mg protein/mL, 1 h displayed highest EAI (87±2 m2/g) ESI (22±0.4 min), when considered those possessing higher time. On other hand, foam expansion hydrolysate content. Antioxidant hydrolyzed (up especially DPPH ABTS. However, FPH about 73% 93% mg/mL concentration time h, respectively.