Characterization of Asian swamp eel (Monopterus sp.) protein hydrolysate functional properties prepared using Alcalase® enzyme

N.R.A Halim,Norizah Mhd Sarbon

doi:10.26656/fr.2017.4(1).205

Abstract

Fish protein hydrolysates have good nutritional properties and thus can be obtained by treatment of fish meat with enzymes under controlled conditions. It is used for texturing, gelling, foaming, emulsification, protein supplements, flavor enhancers, and beverage stabilizers. The aims of this study were to prepare eel protein hydrolysate (EPH) prepared using Alcalase® enzyme and characterize its physicochemical properties. The structural, solubility, emulsifying and foaming properties, water holding and oil binding capacity of EPH were examined. Structural results obtained found that the presence of hydrophilic and hydrophobic amino acids together with the presence of aromatic groups. There were no significant differences (p>0.05) between EPH at different pH levels in solubility. However, in terms of emulsifying and foaming properties, EPH showed significant differences (p<0.05) at different pH levels, while water holding capacity showed significant differences (p<0.05) at different EPH concentrations. There were no significant differences (p>0.05) in the oil binding capacities of EPH at different concentrations. The functional properties possessed by EPH showed that it has potential as an emulsifier and stabilizer in food products, playing an important role in the food industry.

Highlights

Hydrolysis of fish protein has been widely conducted to obtain a valuable food ingredient with good functional properties for the food industry (Yin et al, 2010)
During the enzymatic hydrolysis process, the presence of Alcalase® catalyzed the breakdown of the eel’s complex amino acid chains into several numbers of smaller and shorter amino acid chains, in which the number of peptide bonds varies depending on the enzyme concentration, hydrolysis time, pH value of the mixture and temperature used for hydrolysis (Srichanun et al, 2014; Jamil et al, 2016)
The yield of hydrolysate produced is dependent on the number of broken peptide bonds, which is measured by the number of peptide bonds in protein mass, during the entire hydrolysis process (Hamid et al, 2015; Halim and Sarbon, 2016)

Summary

Introduction

Hydrolysis of fish protein has been widely conducted to obtain a valuable food ingredient with good functional properties for the food industry (Yin et al, 2010) Different techniques such as enzymatic hydrolysis, autolysis and thermal hydrolysis have been used to produce hydrolysates from fish and its by-products (Molla and Hovannisyan, 2011; Prabha et al, 2013; Wang et al, 2013). Among these techniques, enzymatic hydrolysis with various types of enzymes such as Alcalase®, protamex, neutrase, trypsin, pepsin and αchymotrypsin is the most used by researchers (Chalamaiah et al, 2012). Halim et al (2016) had thoroughly reviewed the functional properties as well as structural properties of fish protein hydrolysates

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