Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates

Abstract

The emulsifying and antioxidant properties of chicken protein hydrolysates for the physical and oxidative stabilization of chicken oil‐in‐water emulsion were investigated. The chicken protein pepsin hydrolysates obtained at reaction temperature of 33℃, 1.8% enzyme addition, liquid–solid ratio of 5:1, and reaction time of 4h, showed the DPPH radical scavenging rate of 92.12% and emulsion stability index of 0.07. The hydrolysate exerted significantly improved antioxidant activity and emulsion ability compared to the native chicken protein. The amino acid composition analysis indicated that the contents of hydrophobic amino acids including tyrosine, phenylalanine, and tryptophan were increased after hydrolysis, which contributed to the higher hydrophobicity and antioxidant activity of chicken hydrolysates. The results suggested that the chicken protein hydrolysates could be used as an alternative protein emulsifier for the production of oxidatively stable chicken oil‐in‐water emulsion.

Produksi dan Profil Kimia Hidrolisat Protein dari Hasil Samping Pengolahan Udang Segar

“…Hidrolisat protein dalam bentuk cair biasanya merupakan produk antara yang akan digunakan untuk proses pengolahan selanjutnya. Hidrolisat protein cair dapat digunakan sebagai emulsifier (Chai et al, 2020), sebagai pupuk pada tanaman patchouli (Pogostemon cablin Benth) dan mung bean (Vigna radiata) (Nurdiawati et al, 2019), bio stimulant (Madende & Hayes, 2020…”