Table 1.
Bulk characterization of functional properties in fish protein hydrolysates (FPH). Degree of hydrolysis (DH), emulsification activity index (EAI), emulsification stability index (ESI), foaming capacity (FC), foaming stability (FS), DPPH radical scavenging activity, and metal chelating activity of FPH from minced cod frame (MCF) and heated cod meat (HCM) by application of Alcalase and Neutrase separately or sequentially. For comparison, sodium caseinate (SC) was used as control. N/A: Not applicable (SC was used as is).
| Substrate | Treatment | DH (%) * | EAI (m2/g) * | ESI (min) * | FC (%) | FS (%) | DPPH RSA (IC50 mg/mL) * | Fe2+ MCA (IC50 mg/mL) * |
|---|---|---|---|---|---|---|---|---|
| MCF | Neutrase | 27.0 ± 0.12 d | 80.75 ± 4.32 ab | 33.39 ± 0.56 cd | 40 | 88 | 4.36 ± 0.08 b | 0.53 ± 0.013 c |
| Alcalase | 36.1 ± 0.03 b | 88.18 ± 7.94 a | 29.38 ± 3.52 d | 30 | 87 | 4.97 ± 0.18 a | 0.77 ± 0.03 bc | |
| Neutrase & Alcalase | 39.2 ± 0.04 a | 87.54 ± 4.46 a | 36.10 ± 5.12 c | 4 | 100 | 4.31 ± 0.06 b | 0.77 ± 0.03 bc | |
| HCM | Neutrase | 18.7 ± 0.09 e | 66.41 ± 0.97 c | 46.82 ± 4.75 b | 54 | 37 | 3.36 ± 0.18 c | 0.69 ± 0.02 c |
| Alcalase | 30.2 ± 0.05 c | 68.35 ± 0.72 c | 65.15 ± 2.03 a | 23 | 78 | 3.58 ± 0.21 c | 1.01 ± 0.31 b | |
| Neutrase & Alcalase | 30.2 ± 0.04 c | 76.48 ± 3.99 b | 45.70 ± 1.94 b | 6 | 100 | 2.93 ± 0.05 d | 1.65 ± 0.07 a | |
| Control (SC) | - | N/A | 64.48 ± 3.33 c | 15.86 ± 1.15 e | N/A | N/A | N/A | N/A |
Different small superscript letters in each column indicate the significant differences among means at 95 confidence level (α = 0.05). * Mean ± SD. All data are based on three replicates.