Abstract
Abstract The protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity profile, as well as their functional and antioxidants properties. Hydrolysates with higher and lower degrees of hydrolysis of both enzymes were selected for the experimental design. Regarding the functional properties, maximum solubility values were achieved for the sample with a higher degree of hydrolysis; oil retention capacity showed higher values for the hydrolysates with lesser degree of hydrolysis. The emulsifying property and emulsion stability showed no significant difference in the four protein hydrolysates. In determining the antioxidant activity, higher reduction percentages of free radical ABTS•+ were observed than for the free radical DPPH•. Based on the results, we conclude that the protein hydrolysates of goat viscera have great technological applicability to the food industry, in addition to being excellent sources of nutrients.
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