Table 2.
Emulsifying properties of USP and SPHs at various concentrations
| Hydrolysate concentrations (%) | Emulsifying activity index (m2 g−1) | Emulsion stability index (min) | ||||||
|---|---|---|---|---|---|---|---|---|
| SPHA1 | SPHA21 | SPHEE | USP | SPHA1 | SPHA21 | SPHEE | USP | |
| 0.1 | 76.1 ± 0.09*** | 81.6 ± 0.11 | 86.6 ± 0.32 | 15.1 ± 0.1 | 30 ± 0.22 | 44.4 ± 0.02 | 37.7 ± 0.35 | 1 ± 0.305 |
| 0.5 | 20.1 ± 0.31* | 11.8 ± 0.01 | 7.9 ± 0.14 | 212 ± 0.21 | 28 ± 0.12*** | 40.2 ± 0.04 | 24 ± 0.02 | 6.4 ± 0.11 |
| 1 | 7.3 ± 0.02 | 9.9 ± 0.21 | 11.1 ± 0.09 | 5.5 ± 0.14 | 17 ± 0.02 | 24 ± 0.05 | 16 ± 0.08 | 4.5 ± 0.24 |
| 2 | 5.1 ± 0.08** | 9.2 ± 0.08 | 17.8 ± 0.02 | 6.2 ± 0.3 | 8.2 ± 0.01 | 11.4 ± 0.03 | 15.1 ± 0.19 | 5.3 ± 0.23 |
Values are given as mean±SD from triplicate determinations (n = 3)
Significantly differences between hydrolysates: *P < 0.05; **P < 0.01; *** P < 0.001
USP Undigested sardinelle protein
Sardinelle protein hydrolysates were obtained by treatment with crude enzyme preparations from B. pumilus A1 (SPHA1), B. mojavensis A21 (SPHA21) and crude enzyme extract f rom sardinelle (S. aurita) viscera (SPHEE)