Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme

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dc.contributor.authorElavarasan, K.
dc.contributor.authorShamsundar, B.A.
dc.date.accessioned2016-10-07T07:18:16Z
dc.date.available2016-10-07T07:18:16Z
dc.date.issued2016
dc.description.abstractFish protein hydrolysate (FPH) was prepared from fresh water fish Cirrhinus mrigala using papain and dried in oven (OD-FPH) and freeze dryer (FD-FPH). The electron micrographs of FD-FPH samples showed porous structure. The browning intensity of OD-FPH samples was higher than the FD-FPH samples. The DPPH (2, 2 Diphenyl-1- picrylhydrazyl) free radical scavenging activity and linoleic acid peroxidation inhibition activity of FPH were not affected by oven drying process. The sequential digestion of FPH with pepsin and pancreatin reduced the antioxidant properties in both OD-FPH and FD-FPH samples. The solubility of proteins in OD-FPH was lower at pH 5 while for that of FD-FPH it was at pH 7 with water as solvent. The surface active properties of FD-FPH samples were higher than OD-FPH samples. The oven drying of fish protein hydrolysates may be advocated considering the properties and cost of production.en_US
dc.identifier.citationJournal of Food Science and Technology 2016:53(2):1303–1311en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2318
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectAntioxidant propertiesen_US
dc.subjectOven dryingen_US
dc.subjectFreeze dryingen_US
dc.subjectFish protein hydrolysatesen_US
dc.subjectPapainen_US
dc.titleEffect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzymeen_US
dc.typeArticleen_US
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