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

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.