Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic
Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic
Date
2017
Authors
Murthy, L.N.
Phadke, G.G.
Mohan, C.O.
Chandra, M.V.
Jeyakumari, A.
Visnuvinayagam, S.
Parvathy, U.
Ravishankar, C.N.
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Abstract
In the present study, spray-dried pink perch meat protein hydrolysate (PPH)
and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized
in relation to their physical, rheological, functional, antioxidant, thermal,
and sensory properties. The Herschel–Bulkley model was suitable to explain
the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited
functional and antioxidant properties. Antioxidant activities were significantly
higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG
alone did not exhibit antimicrobial activity but enhanced the activity of
chitosan against pathogens. Sensory acceptability of the samples in soup
revealed that PPHMG of up to 4% was highly scored without any traces of
bitterness, whereas for PPH, a concentration of up to 3% was acceptable.
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Citation
J. Aquatic Food Prod. & Technol. p.1-16, doi.org/10.1080/10498850.2017.1362684