The Impact of Drying Method on the Functional and Antioxidant Properties of Whitecheek Shark (Carcharhinus dussumieri) Protein Hydrolysates

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• 作者：Marjane Alinejad ; Ali Motamedzadegan ; Masoud Rezaei and Joe Mac Regenstein
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：287K
• ISSN：1745-4549

文摘

The functional and antioxidant properties, physical structure of freeze-dried (FD-WCPH) and spray-dried (SD-WCPH) whitecheek shark (Carcharhinus dussumieri) fillet protein hydrolysates were compared to the non-dried (ND-WCPH). The results showed that the solubility of FD-WCPH and ND-WCPH were higher than SD-WCPH at various pH values (P < 0.05). The highest bulk density (113 g/L), foam capacity (120%) and foam stability were observed with FD-WCPH (P < 0.05). Generally, kinematic viscosity was improved with both drying methods. SD-WCPH has the highest fat adsorption (2.64 mg/mg of sample), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, relative induction period (2.38 × an untreated oil control) and whiteness (95). The particle morphology of FD- and SD-WCPH was completely different with FD-WCPH having larger particles with a flake-like structure, while most SD-WCPH particles had a round-shape and a smooth surface without any cracks. In spite of antioxidant activity, the results indicated that freeze-drying might be suitable to dry hydrolysates with desirable functional properties.