Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates

Abstract

Crayfish protein obtained from a renewable, available, and low-cost raw material, may be regarded as an excellent alternative for the development of innovative food products on the basis of its nutritional value and bioactivity.

Thermal gelation behaviour and antioxidant activity of gels made from non-denatured crayfish protein concentrate or their hydrolysates were studied at three different pH values (2.0, 6.5 and 8.0). Some physicochemical and rheological properties, as well as water holding capacity of the final gel-like systems were also determined.

Both the pH and the degree of hydrolysis exerted a strong influence on the gelation behaviour and the properties of the final gels. The results obtained may be explained in terms of the protein interactions involved in gel formation. A remarkable antioxidant activity against ABTS and DPPH compounds was observed. The effects of pH and the hydrolysis degree on antioxidant activity were only moderate.