Abstract
The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives for functional food.
Publication Date
12-28-2016
First Page
152
Last Page
155,160
DOI
10.13652/j.issn.1003-5788.2016.12.033
Recommended Citation
Ningning, ZHANG; Baodong, ZHENG; Chong, ZHANG; and Zhiyu, LI
(2016)
"Effect of processing conditions on the functional properties of antioxidant peptides from Pseudosciaena crocea,"
Food and Machinery: Vol. 32:
Iss.
12, Article 33.
DOI: 10.13652/j.issn.1003-5788.2016.12.033
Available at:
https://www.ifoodmm.cn/journal/vol32/iss12/33
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