Journal
FOOD CHEMISTRY
Volume 104, Issue 4, Pages 1698-1704Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.03.044
Keywords
grass carp; enzymatic hydrolysis; protein hydrolysates; functional properties
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Protein hydrolysates from grass carp skin were obtained by enzymatic hydrolysis using Alcalase (R). Hydrolysis was performed using the pH-stat method. The hydrolysis reaction was terminated by heating the mixture to 95 degrees C for 15 min. At 5.02%, 10.4% and 14.9% degree of hydrolysis (DH), the hydrolysates were analyzed for functional properties. The protein hydrolysates had desirable essential amino acid profiles. Results demonstrated that the hydrolysates had better oil holding and emulsifying capacity at low DH. The water holding capacity increased with increased levels of hydrolysis. Enzymatic modification was responsible for the changes in protein functionality. These results suggest that grass carp fish skin hydrolysates could find potential use as functional food ingredients as emulsifiers and binder agents. (c) 2007 Elsevier Ltd. All rights reserved.
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