INFLUENCE OF HYDROLYSIS TIME ON THE FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES FROM SAILFISH TRIMMINGS

Abstract

Influence of hydrolysis time on the functional properties of protein hydrolysates from sailfish trimmings was studied. Four protein hydrolysates were obtained by hydrolysis of sailfish trimmings with enzyme Flavourzyme 0.5% at the temperature of 50^oC and different hydrolysis times (2 h, 4 h, 6 h, 8 h). The study results showed that the degree of hydrolysis increased with the increase of hydrolysis time. The degrees of hydrolysis of the protein hydrolysates from sailfish trimmings after 2 h, 4 h, 6 h and 8 h of hydrolysis were 18.6%, 25.8%, 29.7% and 30.5%, respectively. The protein hydrolysate from sailfish trimmings after 8 h of hydrolysis had contents of moisture 7.2%, protein 73.4%, lipid 0.6% and ash  8.6%. The sailfish trimmings protein hydrolysate had a total amino acid content of 32.87 g/100 g of protein hydrolysate and essential amino acid content of 12.32 g/100 g of protein hydrolysate. The ratio of essential amino acids to total amino acids was 37.48%. The protein hydrolysate was rich in glycine, glutamic, aspartic, proline, leucine and alanine. The solubility of sailfish trimmings protein hydrolysates increased when hydrolysis time and degree of hydrolysis increased. The sailfish trimmings protein hydrolysates had solubility in the range of 88.3 - 95.2%. The study results showed that the foaming capacity of sailfish trimmings protein hydrolysate reached a maximum value (45.8%) at hydrolysis time of 2 h and degree of hydrolysis of 18.6%. The foaming capacity of protein hydrolysates from sailfish trimmings decreased when the hydrolysis time increased from 2h to 8h of hydrolysis. The emulsifying properties of protein hydrolysates obtained after 2 h, 4 h, 6 h and 8 h of hydrolysis of sailfish trimmings were 29.2 ml/g, 24.9 ml/g, 18.8 ml/g and 17.6 ml/g, respectively. The sailfish trimmings protein hydrolysates were found to have high nutritional value and good functional properties. The study results suggested that protein hydrolysates from sailfish trimmings could be used as a protein source in food systems and were a promising potential food ingredient.