Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery

被引：28

作者：

Batista, Irineu ^{[1
]}

Ramos, Cristina ^{[1
]}

Mendonca, Rita ^{[1
]}

Nunes, Maria Leonor ^{[1
]}

机构：

[1] INRB IP L IPIMAR, Sea Fisheries Res Lab, Natl Inst Biol Resources, Lisbon, Portugal

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2009年 / 18卷 / 1-2期

关键词：

sardine by-products hydrolysis; nitrogen solubilization; oil recovery; SALMON SALMO-SALAR; FISH-PROTEIN HYDROLYSATE; I-CONVERTING ENZYME; LACTIC-ACID BACTERIA; FUNCTIONAL-PROPERTIES; MUSCLE PROTEINS; ANTIOXIDANT ACTIVITY; ALKALINE PROTEASES; PEPTIDE FRACTIONS; CHALLENGE TRIAL;

D O I：

10.1080/10498850802581823

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Raw and cooked sardine by-products from the canning industry were used to prepare protein hydrolysates and oil using food-grade 0.5% commercial enzymes (Alcalase (R) Neutrase (R), and Protamex (TM)) and a water/fish ratio of 1:1. The highest nitrogen solubilization and degree of hydrolysis were obtained with Alcalase and Protamex both with raw and cooked sardines, but raw by-products were more easily hydrolyzed by these enzymes than the cooked sardine. The peptide profile of the hydrolysates reflected the specificity of each enzyme. The highest percentage of oil released was obtained from raw sardine, and Alcalase and Protamex were the most efficient. The oil released had a dark color and high peroxide value.

引用

页码：120 / 134

页数：15

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