Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification

Show simple item record

dc.contributor.author Egerton, Sian
dc.contributor.author Culloty, Sarah C.
dc.contributor.author Whooley, Jason
dc.contributor.author Stanton, Catherine
dc.contributor.author Ross, R. Paul
dc.date.accessioned 2017-11-09T12:31:36Z
dc.date.available 2017-11-09T12:31:36Z
dc.date.issued 2017-10-21
dc.identifier.citation Egerton, S., Culloty, S., Whooley, J., Stanton, C. and Ross, R. P. (2018) 'Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification', Food Chemistry, 245(Supplement C), pp. 698-706. doi:10.1016/j.foodchem.2017.10.107 en
dc.identifier.volume 245 en
dc.identifier.issued Supplement C en
dc.identifier.startpage 698 en
dc.identifier.endpage 706 en
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10468/5001
dc.identifier.doi 10.1016/j.foodchem.2017.10.107
dc.description.abstract Enzymatic hydrolysis of fish proteins has been employed as a principle method for converting under-utilised fish into valuable products for the pharmaceutical and health food industries. In this study, six commercial enzymes were tested for their ability to make fish protein hydrolysate powders from whole blue whiting. The chemical and functional properties of these powders were compared. The powders all had high solubility (>80%) across a wide pH range in water and their solubility improved further within a vitamin-tea beverage matrix (>85%). Varying degrees of anti-oxidant activities were recorded for the powders using three model systems (DPPH, ferrous chelating and reducing power). This study demonstrates that commercial enzymes are useful for the extraction and alteration of fish protein from a low value source to produce highly digestible, low molecular weight peptide powders that could be used as a fortifying health ingredient, especially in beverages. en
dc.description.sponsorship Irish Research Council (Enterprise Partnership funding scheme part funded by Biomarine Ingredients Ireland Ltd.) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0308814617317442
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Fish protein hydrolysates en
dc.subject Health ingredients en
dc.subject Functional properties en
dc.subject Amino acids en
dc.subject Anti-oxidant en
dc.title Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul Ross, College Of Sefs Office, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.ross@ucc.ie en
dc.internal.authorcontactother Paul Ross, College Of SEFS Office, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.ross@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-10-21
dc.date.updated 2017-11-09T12:24:02Z
dc.description.version Accepted Version en
dc.internal.rssid 418158433
dc.contributor.funder Irish Research Council en
dc.contributor.funder Biomarine Ingredients Ireland Ltd. en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Chemistry en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress p.ross@ucc.ie en


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement