Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin

文献类型： 外文期刊

第一作者： Liu, Litong

作者： Liu, Litong;Qin, Junwei;Hu, Xi;Tian, Xiaofei;Wu, Zhenqiang;Lan, Bifeng;Liao, Tao;Hu, Xi;Wu, Zhenqiang

作者机构：

关键词： Fish skin; Fermentation; Gamma irradiation; Protein hydrolysates; Functional properties

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0960-3085

年卷期： 2024 年 147 卷

页码：

收录情况： SCI

摘要： Gamma irradiation (gamma-irradiation) sterilizes and modifies proteins. This study aimed to enhance the performance of protein hydrolysates of fermented tilapia fish skin using irradiation. The results showed that gamma-irradiation could effectively kill harmful microorganisms in fish skin at 6 kGy. Irradiation at 1-6 kGy dose disintegrated the internal structure of fish skin proteins, thus increasing the degree of hydrolysis after fermentation by Bacillus subtilis L4; however, irradiation at 9-12 kGy caused cross-linking and aggregation of fish skin proteins. The solubility, and water and oil holding capacity of the protein hydrolysates were significantly improved compared to those of the non-irradiated sample. The maximum emulsifying activity (164.61 +/- 16.28 m2/g), foaming activity (91.13 +/- 2.30 mL), and surface hydrophobicity index (5766.43 +/- 770.56) were observed in the protein hydrolysates fermented from fish skin irradiated at 12 kGy. The antioxidant activity of the protein hydrolysates increased with increasing irradiation doses. This suggested that the functional properties and antioxidant activity of protein hydrolysates from fish skin fermentation can be improved by appropriate irradiation pretreatment, providing a feasible method for improving the utilization and quality of proteins in fishery waste.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序