Abstract Full Text:PDF Recommended articles Mail to Author How to Cite

¹ Thaksin University, Department of Food Science and Technology, Faculty of Technology and Community Development, Phatthalung Campus, Phatthalung, 93210, Thailand
² Prince of Songkla University, Department of Food Technology, Faculty of Agro-Industry, Hat Yai, Songkhla, 90112, Thailand DOI : 10.4194/1303-2712-v18_1_08 Viewed : 3794 - Downloaded : 4869 Protein hydrolysates from skipjack tuna viscera prepared using Alcalase 2.4 L (VPH) with different degree of hydrolysis (DH: 10%, 20% and 30%) were prepared and determined for their antioxidative activity. VPH with 20% DH had the highest DPPH, ABTS radical scavenging activities and ferrous chelating activity (P<0.05). However, ferric reducing antioxidant activity of hydrolysates increased as DH increased (P<0.05). When VPH with 20% DH was determined for its pH and thermal stability, ABTS radical scavenging activity remained constant or slightly decreased in a wide pH range (2-11) and during heating (100oC) for 180 min. Functional properties of VPH (20% DH) at different concentrations were also investigated. The emulsifying and foaming properties were governed by its concentrations used. Hydrolysis by Alcalase at 20% DH increased protein solubility to above 91% over a wide pH range (3-9). Therefore, VPH could be used as a food additive possessing both antioxidant activity and functional properties. Keywords : Hydrolysates, hydrolysis, functionalities, antioxidant, viscera