Biochemical and functional properties of fish protein isolate (FPI) from pangasius hypophthalmus byproducts as influenced by time and degree of hydrolysis (DH)

Lam T. B., . and Thuy C. X., . and Mc. Commick K., . Biochemical and functional properties of fish protein isolate (FPI) from pangasius hypophthalmus byproducts as influenced by time and degree of hydrolysis (DH). pp. 337-343. ISSN 22317546

This study focused on determining the influence by DH hydrolysis time to the functional properties (foaming emulsifying ability) calcium-binding bio-activity of fish protein isolate (FPI) that derived from enzymatic hydrolysis of Pangasius hypophthalmus byproducts. The results showed that in the hydrolysis time with maximum values of foaming emulsifying or calcium-binding abilities have not corresponded to the highest DH. At 75 minutes of enzymatic hydrolysis FPI obtained the highest emulsifying capacity (20.99 mL oil/ g FPI) with DH 18.38. After 90 minutes hydrolysis time DH 20.21 and maximum FPIs foaming ability was 94.59. At 120 minutes of hydrolysis the DH and FPIs highest calcium-binding possibility were 22.59 and 27.03 mg Ca2/g FPI respectively. Chemical composition of FPI at different DH has a high protein content (90.01 · 91.34) very low lipid content (0.94 · 0.98). Moisture was from 2.86 to 3.81; and ash content was from 3.04 to 4.94. Type of the links between Ca2 and proteins in FPI: 91.46 binding through EF hand structure; 2.28 as hydrogen bonding through water bridge; 3.30 as electrostatic links between Ca2 with the starting amino acid of proteins.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(49).pdf

Abstract

This study focused on determining the influence by DH hydrolysis time to the functional properties (foaming emulsifying ability) calcium-binding bio-activity of fish protein isolate (FPI) that derived from enzymatic hydrolysis of Pangasius hypophthalmus byproducts. The results showed that in the hydrolysis time with maximum values of foaming emulsifying or calcium-binding abilities have not corresponded to the highest DH. At 75 minutes of enzymatic hydrolysis FPI obtained the highest emulsifying capacity (20.99 mL oil/ g FPI) with DH 18.38. After 90 minutes hydrolysis time DH 20.21 and maximum FPIs foaming ability was 94.59. At 120 minutes of hydrolysis the DH and FPIs highest calcium-binding possibility were 22.59 and 27.03 mg Ca2/g FPI respectively. Chemical composition of FPI at different DH has a high protein content (90.01 · 91.34) very low lipid content (0.94 · 0.98). Moisture was from 2.86 to 3.81; and ash content was from 3.04 to 4.94. Type of the links between Ca2 and proteins in FPI: 91.46 binding through EF hand structure; 2.28 as hydrogen bonding through water bridge; 3.30 as electrostatic links between Ca2 with the starting amino acid of proteins.

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Item Type:	Article
AGROVOC Term:	Protein isolates
AGROVOC Term:	Pangasius hypophthalmus
AGROVOC Term:	Fishery byproducts
AGROVOC Term:	Enzymatic hydrolysis
AGROVOC Term:	Calcium binding proteins
AGROVOC Term:	biochemical compounds
AGROVOC Term:	Foaming
AGROVOC Term:	Emulsifying
AGROVOC Term:	Time
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22020

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