Calcium binding properties of fish protein isolate from by-product of pangasius hypophthalmus

  • Cao Xuân Thủy
  • Trần Bích Lam

Abstract

Fish protein isolate (FPI) from Pangasius hypophthalmus by-products has many beneficial technological features that can be applied in food industry. Besides, it can bind calcium. This ability is regarded as one of its outstanding biological characteristics. This opens up prospects for the production of FPI to erứiance calcium absorption. This study focuses on the optimization of the proteolytic conditions of the by-products of Pangasius hypophthalmus to obtain FPI with the highest calcium binding capacity. The enzymatic hydrolysis was performed using endoprotease (Alcalaza 2.4L) at difTcrenl hydrolysis conditions. Optimization was done by response surface method. Results showed that the highest calcium bmding capacity of 26.85 (mg Ca2+/g FPI) was obtained under the following hydrolysis conditions: pH 7.0; enzyme/subsfrale ratio (E/S) 0.15 % w/v; hydrolysis temperature 55 ®C; hydrolysis từne 120 minutes. Molecular weight analysis by HPLC shows that 82.88 % FPI protein molecules are smaller than 3 kDa and 17.12 % are from 3 to 7 kDa.

điểm /   đánh giá
Published
2017-09-12
Section
Articles