Characterization of Protein Hydrolysates from Eel (<i>Anguilla marmorata</i>) and Their Application in Herbal Eel Extracts

Abstract

The enzymatic hydrolysis of fish proteins is the principle method for converting under-utilized fish into valuable products for the pharmaceutical and health food industries. In this study, three commercial enzymes (alcalase, bromelain, and papain) were tested for their ability to create eel protein hydrolysates (EPHs) from whole eel (Anguilla marmorata). Freeze-dried EPHs had almost more than 80% solubility (p < 0.05) in solutions ranging from pH 2−10. The amino acid profiles of the EPHs showed a high percentage of essential amino acids, including histidine, threonine, valine, isoleucine, and leucine. The emulsion activity index (EAI) of EPH resulted as follows: alcalase group (36.8 ± 2.00) > bromelain group (21.3 ± 1.30) > papain group (16.2 ± 1.22), and the emulsion stability index (ESI) of EPH was: alcalase group (4.00 ± 0.34) > bromelain group (2.62 ± 0.44) > papain group (1.44 ± 0.09). As such, EPH has a high nutritional value and could be used as a supplement to diets lacking protein. EPH showed excellent solubility and processed interfacial properties, which are governed by its concentration. Among of them the alcalase group had the best antioxidant effect at 1,1-diphenyl-2-pyridinohydrazinyl (DPPH) radical method, determination of reducing power and ABTS test compared with other groups. EPH may be useful in developing commercial products like herbal eel extracts that are beneficial to human health.

Keywords

• <i>anguilla marmorata</i>
• eel protein hydrolysates
• functional properties
• herbal eel extracts