Optimization of encapsulation of fish protein hydrolysate and fish oil in W 1 / O / W 2 double emulsion: Evaluation of sensory quality of fortified yogurt

2019 ◽  
Vol 43 (9) ◽  
Author(s):  
Aniseh Jamshidi ◽  
Bahareh Shabanpour ◽  
Parastoo Pourashouri ◽  
Mojtaba Raeisi
Keyword(s):  
Fish Oil ◽  
Sensory Quality ◽  
Protein Hydrolysate ◽  
Double Emulsion ◽  
Fish Protein ◽  
Fish Protein Hydrolysate

Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability

2020 ◽  
Vol 29 (3) ◽  
pp. 293-306
Author(s):  
Jeyakumari Annamalai ◽  
Zynudheen Aliyamveetil Abubacker ◽  
Narasimha Murthy Lakshmi ◽  
Parvathy Unnikrishnan
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Protein Hydrolysate ◽  
Gum Arabic ◽  
Fish Protein ◽  
Fish Protein Hydrolysate

scholarly journals Taste Peptide Fractionation from a Fish Protein Hydrolysate

1973 ◽  
Vol 37 (12) ◽  
pp. 2891-2898 ◽  
Author(s):  
Masao FUJIMAKI ◽  
Soichi ARAI ◽  
Michiko YAMASHITA ◽  
Hiromichi KATO ◽  
Masatoshi NOGUCHI
Keyword(s):  
Protein Hydrolysate ◽  
Fish Protein ◽  
Peptide Fractionation ◽  
Fish Protein Hydrolysate

scholarly journals Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e8297 ◽  
Author(s):  
Asep A. Prihanto ◽  
Rahmi Nurdiani ◽  
Annas D. Bagus
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Control Treatment ◽  
Degree Of Hydrolysis ◽  
Fish Protein ◽  
Fish Protein Hydrolysate ◽  
High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

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