May
11
2009
Using the commercial protease Alcalase, researchers from the Centro de Investigacion en Alimentacion y Desarrollo produced hydrolysates from fish muscle that could substitute functional compounds such as bovine serum albumin and sodium caseinate. The Mexican researchers used Alcalase to produce hydrolysates from Pacific whiting muscle with degrees of hydrolysis of 10, 15, and 20 per cent. The functionality of the hydrolysates was investigated in terms of solubility, emulsifying, and foaming properties over a pH range of 4.0 to 10.0, and compared with bovine serum albumin and sodium caseinate. Almost 100 percent stability was reported in freeze-dried hydrolysates at all PHS studies. Moreover, the degree of hydrolysis did not affect the emulsifying properties, which were higher than sodium caseinate at pH 4. Protein hydrolysates have many functions in the food industry, but the most commonly mentioned is as a water-holding agent in meat products to improve the moisture and succulence of the meat. This offers the processed meat industry an alternative to phosphates, currently employed by the processed meat industry to maintain the “juiciness” of meat by binding water to the meat.
More Info
RSS Feed 
