Surface properties of maize, fish and bovine serum protein hydrolysates
Propiedades superficiales de hidrolizados proteínicos de maíz, pescado y suero de bovino
M.E. Rodríguez–Huezo1, D.L. Villagómez–Zavala2, B. Lozano–Valdés3 and R. Pedroza–Islas3*
1 Tecnológico de Estudios Superiores de Ecatepec. Avenida Tecnológico s/n Valle de Anáhuac. 55210. Ecatepec, Edo. México. *Corresponding author. E–mail: rth.pdrz@gmail.com
2 Facultad de Estudios Superiores Cuautitlán. Universidad Nacional Autónoma de México.
]]> 3 Universidad Iberoamericana. Prol. Paseo de la Reforma 880. Lomas de Santa Fe. 01219, México, D.F.
Received 3 of September 2010.
Accepted 30 of November 2010.
Abstract
The surface properties of commercial protein hydrolysates from fish (FPH), bovine serum (BSPH), maize by acid hydrolysis (MPHA) and maize by enzymatic hydrolysis (MPHE) were evaluated. The emulsifying activity (EA), stability (ES), and capacity (EC); foaming capacity (FC) and stability (FS); fat holding capacity (FHC); and solubility (S) were determined. Electric conductivity was used for evaluating the emulsifying properties. Average molecular weights were determined by SDS–PAGE. FC was determined by measuring the percentage increase in volume of the hydrolysates solutions upon stirring, whilst FS! was determined by measuring the remaining foam volume after a given period of time. MPHA displayed the best EA (2555 μS) (p < 0.05); MPHE showed the best ES (49.14 min) (p < 0.05); MPHA and MPHE exhibited the highest FHC values (6.7 mL/g); and MPHE had the highest FC (62.5%) (p < 0.05). FPH displayed the highest EC (340 g oil/g protein) (p < 0.05). Highest FS was shown by MPHA. In general, the best overall properties were displayed by the maize hydrolysates.
Keywords: protein hydrolysates, hydrolysis degree, emulsifying activity, foaming activity, fat retention capability.
Resumen
]]> Se evaluaron las propiedades de superficie de hidrolizados proteínicos comerciales de pescado (FPH), suero de bovino (BSPH), maíz por hidrólisis ácida (MPHA) y maíz por hidrólisis enzimática (MPHE). Las propiedades determinadas fueron: actividad (EA), estabilidad (ES) y capacidad emulsificante (EC); capacidad (FC) y estabilidad (FS) espumante; capacidad de retención de grasa (FHC); y solubilidad (S). Las propiedades emulsificantes se evaluaron por conductividad eléctrica. Los pesos moleculares promedio fueron determinados por electroforesis SDS–PAGE. La FC se calculó midiendo el porcentaje de incremento en el volumen al agitar las soluciones con los hidrolizados. La FS, por medio del volumen remanente de la espuma en el tiempo. MPHA desarrollo la mejor EA (255 μS) (p < 0.05); MPHE tuvo la mejor ES (49.14 min) (p < 0.05); MPHA y MPHE mostraron los mayores valores de FHC (ambos con 6.7 mL/g) y el MPHE la mayor FC (62.5%) (p < 0.05). FPH tuvo la mayor EC (340 g aceite/g proteína) (p < 0.05). La mayor FS fue para MPHA. En general puede decirse que las mejores propiedades fueron exhibidas por los hidrolizados de maíz.Palabras clave: hidrolizados proteínicos, grado de hidrólisis, actividad emulsificante, actividad espumante, retención de grasa.
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