Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Improvement of Rheological and Functional Properties of Salmon FPC by Enzymatic Partial Hydrolysis 2. Rheological and functional properties of salmon FPC hydrolysates

  • LEE Jong-Ho (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • LEE Keun-Tai (Department of Food Science and Technology, Pukyong National University) ;
  • PARK Seong-Min (Department of Food Science and Technology, Pukyong National University) ;
  • PARK Chan-kyu (Department of Food Science and Technology, Pukyong National University)
  • Published : 1997.11.01
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Abstract

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.

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