اثر شدت هیدرولیز بر خواص کاربردی پروتئین هیدرولیز شده ماهی پنجزاری بالهنارنجی (Leiognathus bindus

AOAC, 2000. Official methods of analysis (17th ed.). Washington DC: Association of Official Analytical Chemists.
Benjakul, S., and Morrissey, M. 1997. Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry. 45: 3423-3430.
Bozzano, A., and Sardà, F. 2002.Fishery discards consumption rate and scavenging activity in the northwestern Mediterranean Sea. ICES Journal of Marine Science. 59: 15–28.
Chalamaiah, M., Narsing Rao, G., Rao, D.G., and Jyothirmayi, T. 2010. Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry. 120: 652-657.
Chobert, J.M., Bertrand-Harb, C., and Nicolas, M.G. 1988.Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. Journal of Agricultural and Food Chemistry. 36(5): 883–892.
Clemente, A. 2000. Enzymatic protein hydrolysates in human nutrition. Trends in Food Science and Technology. 11: 254-262.
Damodaran, S. 1997. Protein-stabilized foams and emulsions. In S. Damodaran & A. Paraf (Eds.), Food proteins and their applications. 53: 57–110.
Diniz, A.M., and Martin, A.M. 1997. Optimization of nitrogen recovery in the enzymatic hydrolysis of dogfish (Squalus acanthias) protein: Composition of the hydrolysates. International Journal of Food Science and Nutrition. 48:191–200.
Fonkwe, LG., and Singh, RK. 1996. Protein recovery from enzymatically deboned turkey residue by enzymic hydrolysis. Process Biochemistry. 31: 605-614.
Gbogouri, G.A., Linder, M., Fanni, J., and Parmentier, M. 2004. Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates. Journal of Food Science. 69(8): 615–622.
Guerard, F., Guimas, L., and Binet, A. 2002.Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis B: Enzymatic. 19–20: 489–498.
Halling, P. J. 1981. Protein-stabilized foams and emulsion. Critical Review in Food Science and Nutrition.13: 155–203.
Kelleher, K. 2005. Discards in the world's marine fisheries. Rome: FAO Fisheries Department.
Kristinsson, H.G., and Rasco, B.A. 2000a. Fish protein hydrolysates: Production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition. 40: 43–81.
Kristinsson, H.G., and Rasco, B.A. 2000b. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry. 48:657–666.
Klompong, V., Benjakul, S., Kantachote, D., and Shahidi, F. 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry. 102(4): 1317–1327.
Lawal, O.S. 2004. Functionality of African locust bean (Parkia biglobossa) protein isolate: Effects of pH, ionic strength and various protein concentrations. Food Chemistry.86(3): 345–355.
Lin, L.H., and Chen, K.M. 2006. Preparation and surface activity of gelatin derivative surfactants. Colloids and Surfaces A. 272(1–2): 8–14.
Lowry, O.H., Rosebrough, N.J., Farr, A.L., and Randall, R.J. 1951. Protein measurement with the Folin Phenol Reagent.Journal of Biological Chemistry. 193: 65-275.
Mutilangi, W.A.M., Panyam, D., and Kilara, A. 1996.Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate. Journal of Food Science. 61(2): 270–303.
Nalinanon, S., Benjakul, S., Visessanguan, W., and Kishimura, H.2008. Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor. Food Hydrocolloids. 22(4): 615-622.
Nalinanon, S., Benjakul, S., Kishimura, H., and Shahidi, F. 2011. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chemistry. 124: 1354-1362.
Nikoo, S., Savari, A., Cochnian, P., Dehghan Medise, S. and Saki, S. 1389. Non-commercial fish species in by-catch composition of shrimp trawl landing from Mahshahr creeks.Iranian Journal of Fisheries Sciences. 2: 149-154. (In Persian)
Ovissipour, M., Abedian, A., Motamedzadegan, A., Rasco, B., Safari, R., and Shahiri, H. 2009a. The effect of enzymatic hydrolysis time and temperature on theproperties of protein hydrolysates from Persia sturgeon (Accipenser persicus) viscera. FoodChemistry. 115: 238-242. (In Persian).
Ovissipour, M., Safari, R., Motamedzadegan, A., and Shabanpour, B. 2009b. Chemical and biochemical hydrolysis of Persian sturgeon (Acipenser persicus) visceral protein. Food and Bioprocess Technology. DOI 10.1007/ s11947-009-0284-x. (In Persian).
Pearce, K.N., and Kinsella, J.E. 1978.Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry. 26(3):716–723.
Phillips, L.G., Whitehead, D.M., and Kinsella, J.E. 1994. Protein stabilized foams. In L.G. Phillips, D.M. Whitehead, & J.E. Kinsella (Eds.), Structure–function of food proteins (pp. 131–152). New York: Academic Press.
Satari, M., Shahsavani, D., and shafiee, Sh. 1345. Ichthyology2. Haghshenas. Rasht, 503p. (In Persian).
Shahidi, F., Han, X.Q., and Synowiecki, J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry. 53: 285-293.
Sugiyama, K., Mukoto, E., Onzuku, H., and Oba, K. 1991.Characteristics of sardine muscle hydrolysates prepared by various enzymic treatments. Nippon Suisan Gakkaishi. 57: 475-479.
Thiansilakul, Y., Benjakul, S., and Shahidi, F. 2007. Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry. 103: 1385-1394.
Wasswa, J., Tang, J., Gu, X., and Yuan, X. 2007. Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin. Food Chemistry. 104: 1698-1704.
Wergedahl, H., Liaset, B., Gudbrandsen, O.A., Lied, E., Espe, M., and Muna, Z. 2004. Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol and lowers acyl-CoA: Cholesterol acyltransferase activity in liver of Zucker rats. Journal of Nutrition. 134: 1320–1327.