@article{329632a0d9354ea3a50c24a1a8416cd9,
title = "Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions",
abstract = "The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X1 (ingredient concentration in the meat sample) and X2 (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p ≤ 0.05) when the peptide fractions were separated.",
keywords = "Central design composed, Cooking loss, Gelatin hydrolysate, Hydrophobicity, Polyphosphates",
author = "Nu{\~n}ez, {Suleivys M.} and Constanza C{\'a}rdenas and Pedro Valencia and Yunesky Masip and Marlene Pinto and Sergio Almonacid",
note = "Funding Information: The authors wish to thank the ANID PIA ACT192162 fund for financial support of this study and the Direcci{\'o}n General de Investigaci{\'o}n, Innovaci{\'o}n y Postgrado (DGIIP) of the Universidad T{\'e}cnica Federico Santa Mar{\'i}a and the Pontificia Universidad Cat{\'o}lica de Valpara{\'i}so for all the support provided to carry out this work. Funding Information: The authors have declared that no competing interests exist in the writing of this publication. Funding for this research was obtained from the Agencia Nacional de Investigaci?n y Desarrollo (ANID), Chile. Project number: ANID PIA ACT192162.The authors wish to thank the ANID PIA ACT192162 fund for financial support of this study and the Direcci?n General de Investigaci?n, Innovaci?n y Postgrado (DGIIP) of the Universidad T?cnica Federico Santa Mar?a and the Pontificia Universidad Cat?lica de Valpara?so for all the support provided to carry out this work. Funding Information: The authors have declared that no competing interests exist in the writing of this publication. Funding for this research was obtained from the Agencia Nacional de Investigaci{\'o}n y Desarrollo (ANID), Chile . Project number: ANID PIA ACT192162 . Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
month = dec,
doi = "10.1016/j.lwt.2021.112357",
language = "English",
volume = "152",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
}