Functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease

Abstract

Undersized crawfish meat protein may be enzymatically hydrolyzed to produce protein hydrolysate powders with functional properties. The objective of the study was to evaluate the functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease. The degree of hydrolysis vs. time was determined and hydrolyzation times chosen. Alkaline and bacterial protease enzymes were added to the crawfish minced meat at 3% w/w and hydrolyzed for 0.5, 3, and 7 h. After hydrolysis, the enzymes were inactivated, and the hydrolysates were spray dried at 150 °C. Molecular weight, morphology, minerals, amino acid profile, color and functional properties including antioxidant activity, emulsification stability, water absorption, and fat absorption capacity were evaluated for the spray dried hydrolysate powders. Triplicate experiments were conducted, and the data was statistically analyzed (P < 0.05). All the powders had 5 and 2 kDa molecular weight bands. Functional properties of hydrolysate powders were affected by enzyme type and reaction time, which indicated that the enzymes promote the production of different peptides that could be responsible for differences in the functional properties of the hydrolysate powders. The morphology of CPH powders showed round and smooth and irregularly spherical shape particles with dents.