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Fisheries Science

, Volume 83, Issue 2, pp 317–331 | Cite as

Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

  • Elizabeth Nguyen
  • Owen Jones
  • Yuan H. Brad Kim
  • Fernanda  San Martin-Gonzalez
  • Andrea M. LiceagaEmail author
Original Article Food Science and Technology

Abstract

Fishery by-products can be better utilized following enzymatic hydrolysis treatment to produce fish protein hydrolysates (FPH) with potentially enhanced interface-stabilizing properties (e.g. functionality). The production of FPH could be accelerated through the application of rapid heating methods [e.g. microwave-assisted heating (MW)] rather than slower conventional heating (CH) treatments. The objective of this study was to investigate the effects of microwave heating during enzymatic hydrolysis on the functionality and antioxidant properties of FPH. Trout by-products were hydrolyzed with Alcalase at an enzyme substrate ratio (E:S) of 0.5, 1.7, and 3.0% (w/v), respectively, for 3, 5 and 15 min using a microwave system (1200 W, 20% power with 50% duty cycle at 50–55 °C) and a conventional heating method (water bath at 50 °C). The degree of hydrolysis and protein solubility was higher (P < 0.05) for the MW-FPH than for the CH-FPH. MW-FPH at 5 min (0.5% E:S) demonstrated higher (P < 0.05) emulsifying activity and emulsion stability than CH-FPH with the same treatment. Foam capacity and stability were also greater (P < 0.05) for MW-FPH samples that were treated 15 min by microwave-assisted heating (0.5% E:S) when compared to CH. Overall, MW-FPH exhibited higher (P < 0.05) 2,2-diphenyl-1-picryhydrazyl and ferric ion reducing capacity than CH-FPH. We therefore conclude that microwave-assisted hydrolysis is an alternative method to produce FPH with improved solubility, emulsifying activity, foaming properties and antioxidant activity.

Keywords

Fish by-products Proteins Microwave-assisted hydrolysis Functionality Antioxidant activity 

Notes

Acknowledgements

The authors would like to thank Bell Aquaculture™ for providing the fish by-products used in this study and Amber Jannasch at Metabolomics Laboratory (Bindley Bioscience Center) for their contribution to the amino acid analysis.

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Copyright information

© Japanese Society of Fisheries Science 2017

Authors and Affiliations

  • Elizabeth Nguyen
    • 1
  • Owen Jones
    • 1
  • Yuan H. Brad Kim
    • 2
  • Fernanda  San Martin-Gonzalez
    • 1
  • Andrea M. Liceaga
    • 1
    Email author
  1. 1.Department of Food SciencePurdue UniversityWest LafayetteUSA
  2. 2.Department of Animal SciencesPurdue UniversityWest LafayetteUSA

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