Whitemouth croaker (Micropogonias furnieri) protein hydrolysates: chemical composition, molecular mass distribution, antioxidant activity and amino acid profile
2019
Dias, A. R. G. | Vanier, N. L. | Zavareze, E. | Prentice, C. | Lima, M. M. | Moreira, A. da S.
The objective of the present work was to develop and evaluate whitemouth croaker’s (Micropogonias furnieri) protein hydrolysates by using the proximate composition, the degree of hydrolysis, antioxidant activity, molar mass distribution profile and amino acid composition. Fillets of whitemouth croaker were hydrolysed with the enzyme alcalase 2.4 L (2/100, m/m, enzyme/protein) by varying only the time, thus hydrolysates after 2, 4 and 8 h of hydrolysis were obtained. The hydrolysates were subjected to freeze-drying. The protein content of the hydrolysates ranged from 78.28 to 82.30% (dry basis), where the hydrolysate from the longest hydrolysis time showed the highest degree of hydrolysis (32.1%) and oxidation inhibition force by the ABTS and DPPH methods (98.35% and 54.11%, respectively). Because of the higher inhibitory activities of the hydrolysates, they could be a promising alternative as bioactive additives suitable for application in foods to improve their stability and extend their shelf life.
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