Your browser doesn't support javascript.
Mostrar: 20 | 50 | 100
Resultados 1 - 3 de 3
Mais filtros

Base de dados
Intervalo de ano de publicação
Environ Sci Pollut Res Int ; 24(26): 21222-21232, 2017 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-28735471


Protein hydrolysate was prepared from Acetes indicus which is a major bycatch among non-penaeid prawn landings of India. Hydrolysis conditions (enzyme to substrate ratio and time) for preparing protein hydrolysates using alcalase enzyme were optimized by response surface methodology using central composite design. The optimum conditions for enzyme-substrate ratio (mL/100 g) of 1.57, 1.69, 1.60, 1.56, and 1.50 and for hydrolysis time of 97.18, 96.5, 98.15 min, 102.48, and 88.44 min were established for attaining maximum yield, degree of hydrolysis, 2,2-diphenyl-1-picrylhydrazyl, angiotensin I-converting enzyme-inhibiting activity, and metal-chelating activity, respectively. ABTS radical scavenging activity and reducing power assay of optimized protein hydrolysate were found to be increased with the increase in concentration. The higher value of 7.04 (µM Trolox/g), 87.95, and 77.24%, respectively for DPPH, ACE, and metal-chelating activity indicated that the A. indicus protein hydrolysates have beneficial biological properties that could be well-utilized in the application of functional foods and nutraceuticals. Graphical abstract ᅟ.

Inibidores da Enzima Conversora de Angiotensina/química , Antioxidantes/química , Hidrolisados de Proteína/química , Animais , Antioxidantes/farmacologia , Compostos de Bifenilo , Hidrólise , Índia
Carbohydr Polym ; 169: 433-440, 2017 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-28504166


Chitosan is a natural polymer having diverse applications in food industry. The present study was undertaken to evaluate chitosan as a hydrocolloid in batter composition in developing enrobed fish sticks with better functional properties and improved quality. Different concentrations of chitosan gel were made in acetic acid medium and incorporated into batter for making enrobed fish sticks. Coating parameters, fat uptake, oil reduction, chemical quality parameters, instrumental texture analysis and colour were studied. Addition of chitosan gel had a significant effect (P<0.05) on the coating pickup, adhesion degree and cooking yield of the product. Total volatile basic nitrogen, pH, lipid oxidation parameters like peroxide value and thiobarbituric acid reactive substances of par-fried fish sticks also showed significant differences. The oil reduction in par-fried samples were 36.84, 65.05, 73.83, 77.65% respectively for 0.5, 1.0, 1.5, 2.0% chitosan added samples. Addition of chitosan significantly reduced crispness, gumminess, Warner-Bratzler shear force and toughness (P<0.05) of the product. The study clearly demonstrated that the inclusion of chitosan at 1.0% in batter can improve functional and other quality aspects of enrobed products.

Quitosana/química , Alimentos Marinhos , Animais , Culinária , Peixes , Oxirredução , Substâncias Reativas com Ácido Tiobarbitúrico
J Food Sci ; 76(6): E503-9, 2011 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-21729080


UNLABELLED: Fish gelatin is a potential alternative to mammalian gelatin. However, poor gel strength and low melting point limit its applications. The study was aimed at improving these properties by adding coenhancers in the range obtained from response surface methodology (RSM) by using Box-Behnken design. Three different coenhancers, MgSO4, sucrose, and transglutaminase were used as the independent variables for improving the gel strength and melting point of gelatin extracted from Tiger-toothed croaker (Otolithes ruber). Addition of coenhancers at different combinations resulted gel strength and melting point in the range of 150.5 to 240.5 g and 19.5 to 22.5 °C, respectively. The optimal concentrations of coenhancers for predicted maximum gel strength (242.8 g) obtained by RSM were 0.23 M MgSO4, 12.60% sucrose (w/v), and 5.92 mg/g transglutaminase and for predicted maximum melting point (22.57 °C), the values were 0.24 M MgSO4, 10.44% sucrose (w/v), and 5.72 mg/g transglutaminase. By addition of coenhancers at these optimal concentrations in verification experiments, the gel strength and melting point were improved from 170 to 240.89 g and 20.3 to 22.7 °C, respectively. These experimental values agreed well with the predicted values demonstrating the fitness of the models. Results from the present study clearly revealed that the addition of coenhancers at a particular combination can improve the gel strength and melting point of fish gelatin to enhance its range of applications. PRACTICAL APPLICATION: There is a growing interest in the use of fish gelatin as an alternative to mammalian gelatin. However, poor gel strength and low melting point of fish gelatin have limited its commercial applications. The gel strength and melting point of fish gelatin can be increased by incorporation of coenhancers such as magnesium sulphate, sucrose, and transglutaminase. Results of this work help to produce the fish gelatin suitable for wide range of applications in the food industry.

Proteínas de Peixes/química , Aditivos Alimentares/química , Alimentos Formulados/análise , Gelatina/química , Modelos Químicos , Animais , Fenômenos Químicos , Dieta/etnologia , Sacarose na Dieta/química , Proteínas de Peixes/economia , Aditivos Alimentares/metabolismo , Alimentos Formulados/economia , Indústria de Processamento de Alimentos/economia , Gelatina/economia , Géis , Índia , Resíduos Industriais/análise , Resíduos Industriais/economia , Sulfato de Magnésio/química , Fenômenos Mecânicos , Perciformes/metabolismo , Pele/metabolismo , Transglutaminases/metabolismo , Temperatura de Transição