Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

Abstract

SummaryThe physicochemical properties of tuna protein hydrolysates were enhanced by interaction with sodium alginate. The increase in emulsifying capacity and stability was from 50 to 150 m2 g−1 and from 36 to 49 min, respectively. The increase in foaming capacity and stability was from 100% to 140% and from 65% to 70%, respectively. The reason for the increased physicochemical properties was the reduced zeta potential level of tuna protein hydrolysates after interaction with sodium alginate. The change in internal structure of tuna protein hydrolysates after interaction with sodium alginate was determined by SEM and FTIR. The SEM results showed that a net cross‐linking structure was formed from a sheet structure after the tuna protein hydrolysates interacted with sodium alginate. FTIR demonstrated that parts of the β‐sheet of tuna protein hydrolysates were changed into an irregular coiled structure or α‐helix after interaction with sodium alginate. In order to understand the interacted complex better, the rheological properties of interacted tuna protein hydrolysates with sodium alginate were further determined. In this study, the one‐step was developed, easy‐to‐operate and cost‐effective process that can further add value to tuna protein hydrolysates derived from tuna processing by‐products.