首页|Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions

Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions

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  • NSTL
  • Elsevier
The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X-1 (ingredient concentration in the meat sample) and X-2 (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p <= 0.05) when the peptide fractions were separated.

HydrophobicityGelatin hydrolysateCooking lossPolyphosphatesCentral design composed

Nunez, Suleivys M.、Cardenas, Constanza、Valencia, Pedro、Masip, Yunesky、Pinto, Marlene、Almonacid, Sergio

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Univ Tecn Federico Santa Maria, Pontificia Univ Catolica Valparaiso, Programa Doctorado Biotecnol, Valparaiso, Chile

Pontificia Univ Catolica Valparaiso, Nucleo Biotecnol Curauma NBC, Valparaiso 2373223, Chile

Univ Tecn Federico Santa Maria, Dept Ingn Quim & Ambiental, Valparaiso 2390123, Chile

Pontificia Univ Catolica Valparaiso, Escuela Ingn Mecan, Valparaiso 2430120, Chile

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2021

10.1016/j.lwt.2021.112357

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.152
  • 6
  • 43