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

dc.contributor.authorEgerton, Sian
dc.contributor.authorCulloty, Sarah C.
dc.contributor.authorWhooley, Jason
dc.contributor.authorStanton, Catherine
dc.contributor.authorRoss, R. Paul
dc.contributor.funderIrish Research Councilen
dc.contributor.funderBiomarine Ingredients Ireland Ltd.en
dc.date.accessioned2017-11-09T12:31:36Z
dc.date.available2017-11-09T12:31:36Z
dc.date.issued2017-10-21
dc.date.updated2017-11-09T12:24:02Z
dc.description.abstractEnzymatic 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.sponsorshipIrish Research Council (Enterprise Partnership funding scheme part funded by Biomarine Ingredients Ireland Ltd.)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationEgerton, 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.2017.10.107en
dc.identifier.doi10.1016/j.foodchem.2017.10.107
dc.identifier.endpage706en
dc.identifier.issn0308-8146
dc.identifier.issuedSupplement Cen
dc.identifier.journaltitleFood Chemistryen
dc.identifier.startpage698en
dc.identifier.urihttps://hdl.handle.net/10468/5001
dc.identifier.volume245en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFish protein hydrolysatesen
dc.subjectHealth ingredientsen
dc.subjectFunctional propertiesen
dc.subjectAmino acidsen
dc.subjectAnti-oxidanten
dc.titleCharacterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortificationen
dc.typeArticle (peer-reviewed)en
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