INRB, IP/L-IPIMAR, Unidade de Valorização dos Produtos da Pesca e Aquicultura (U-VPPA), Lisboa, Portugal.
J Sci Food Agric. 2013 Mar 15;93(4):771-80. doi: 10.1002/jsfa.5796. Epub 2012 Jul 17.
The production of fish protein hydrolysates (FPH) is a convenient technology for upgrading fish by-products. The aim of this work was to study three different methods of FPH preparation from Cape hake by-products to improve yield and quality. Functional and antioxidative properties of all FPHs were determined.
The protein content of hake FPH was in the range 807-860 g kg(-1) and the degree of hydrolysis was between 19% and 22%. The maximum yield (71.9%) was achieved by methodology B but the hydrolysate was darker. The peptide profile of all FPHs was very similar. FPH prepared by methodology C had significantly higher emulsifying activity index and hydrolysate prepared by methodology B had the highest foaming capacity. The solubility of FPH was in the range 71-76% and increased the water-holding capacity of minced fish by about 9%. The fractionation of FPH obtained by methodologies A and B allowed concentrating peptides with higher radical scavenging activity and reducing power.
The properties of the FPH prepared indicated that they can be used in food systems as natural additives, particularly to improve their water-holding capacity.
鱼蛋白水解物（FPH）的生产是一种将鱼类副产物升级的便捷技术。本工作旨在研究从鳕鱼副产物制备三种不同的 FPH 方法，以提高产率和质量。所有 FPH 的功能和抗氧化性质均已确定。
鳕鱼 FPH 的蛋白质含量在 807-860g/kg 范围内，水解度在 19%-22%之间。方法 B 可获得最高的产率（71.9%），但水解产物颜色较深。所有 FPH 的肽谱非常相似。方法 C 制备的 FPH 具有更高的乳化活性指数，而方法 B 制备的 FPH 具有最高的泡沫稳定性。FPH 的溶解度在 71%-76%之间，可将鱼糜的持水性提高约 9%。通过方法 A 和 B 获得的 FPH 分级可浓缩具有更高自由基清除活性和还原能力的肽。
所制备的 FPH 的性质表明，它们可用作食品系统中的天然添加剂，特别是可提高其持水性。
