Improvement of emulsifying properties of skipjack tuna protein by enzymatic hydrolysis

doi:10.3969/j.issn.1004-1524.2020.01.20

›› 2020, Vol. 32 ›› Issue (1): 160-167.DOI: 10.3969/j.issn.1004-1524.2020.01.20

• Food Science • Previous Articles Next Articles

Improvement of emulsifying properties of skipjack tuna protein by enzymatic hydrolysis

ZHANG Jilei^1,2, ZHOU Huan^1,2, ZENG Xiaohong^1,2, CAI Yanping^1,2, DING Yuting^1,2,3, LIU Shulai^1,2,3,*

1. Ocean College, Zhejiang University of Technology, Hangzhou 310014, China;
2. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China;
3. Institute of Ocean Research, Zhejiang University of Technology, Hangzhou 310032, China

Received:2019-10-25 Online:2020-01-25 Published:2020-03-11

Abstract

Abstract: Owing to the poor emulsifying properties, natural fish protein could not meet the needs of actual production. The protein could be modified by enzymatic hydrolysis to improve its emulsifying properties, meet production needs and broaden its application range. Effects of different enzymes (trypsin, flavourzyme and papain) and hydrolysis time on the preparation of protein hydrolysate and emulsifying properties of fish protein were compared to optimize the process parameters of enzymatic hydrolysis. After freeze-drying of the enzymatic hydrolysate, the differences in functional properties such as solubility, emulsification and foaming properties of fish protein before and after enzymatic hydrolysis were analyzed. The results showed that when the amount of trypsin was 2 000 U·g^-1, hydrolyzed for 10 min, the degree of hydrolysis (DH) of fish protein reached 8.2%, the emulsifying properties of modified fish protein were the best. Compared with the sample before enzymolysis, the emulsification activity and emulsification stability of modified fish protein after enzymatic hydrolysis were significantly improved, and its solubility, foamability and foam stability were improved to a certain extent. The skipjack tuna protein hydrolysate having better functional properties in a broad pH range will had braod application in food industry.

Key words: skipjack tuna, enzymatic hydrolysis, emulsifying properties, fish protein, degree of hydrolysis

CLC Number:

S98
TS254.4

ZHANG Jilei, ZHOU Huan, ZENG Xiaohong, CAI Yanping, DING Yuting, LIU Shulai. Improvement of emulsifying properties of skipjack tuna protein by enzymatic hydrolysis[J]. , 2020, 32(1): 160-167.

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Improvement of emulsifying properties of skipjack tuna protein by enzymatic hydrolysis

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