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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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Abstract

Fish 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.

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Acknowledgments

The financial support provided by European Union, Brussels under FP-7, SECUREFISH (Grant No.289282) for conducting the research work is gratefully acknowledged.

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Authors and Affiliations

  1. Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangalore, 575 002, India

    Krishnamoorthy Elavarasan & Bangalore Aswathnarayan Shamasundar

Authors
  1. Krishnamoorthy Elavarasan
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  2. Bangalore Aswathnarayan Shamasundar
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Corresponding author

Correspondence to Bangalore Aswathnarayan Shamasundar.

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Highlights

• Browning intensity of oven dried fish protein hydrolysate was higher.

• Antioxidant properties of fish protein hydrolysate was not affected by oven drying process

• Simulated gastrointestinal digestion reduced antioxidant properties of FPH

• Freeze dried hydrolysates possessed better surface active properties

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Elavarasan, K., Shamasundar, B.A. 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. J Food Sci Technol 53, 1303–1311 (2016). https://doi.org/10.1007/s13197-015-2084-9

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  • DOI: https://doi.org/10.1007/s13197-015-2084-9

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