Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis

Abstract

Fish protein hydrolyzates (FPH) are breakdown products of hydrolysis and are gaining importance in the field of nutraceuticals and functional foods due to their bioactive properties, high nutritional value, solubility, and digestibility. This study aimed to evaluate the effect of hydrolysis time (1–5 h) on the functional properties of FPH prepared from ribbon fish by using the alcalase enzyme. Results showed that the enzymatic hydrolysis time affected the protein content, degree of hydrolysis (DH) and properties of protein hydrolyzates. The protein content of hydrolyzates was significantly (P < .05) increased with an increase in time from 1 to 5 h. Similarly, a trend was observed in the case of DH% (P < .05) as well. Enzyme hydrolysis time had substantially changed the secondary structure of the protein that decreased the crystalline structure of protein hydrolyzate as reported in FT-IR results. On the other hand, a significant reduction in the hydrolyzates’ particle size was noticed with increased hydrolysis time. Furthermore, protein hydrolyzates (1–5 h) exhibited an enhanced solubility, oil-holding capacity, ACE-I inhibitory, and DPPH radical scavenging activity. Statistical results showed an inverse correlation between hydrolysis time and particle size (r = – 0.969), while other parameters such as DH% (r = 0.994), OHC (r = 0.984), ACE-I inhibitory (r = 0.948) and DPPH radical scavenging properties (r = 0.928) presented a positive correlation with hydrolysis time. Therefore, the present work reveals that protein hydrolyzates, when subjected to a greater enzymatic hydrolysis time, enhanced certain properties of the hydrolyzate, which may be beneficial for functional food development.

Keywords

• ribbon fish protein
• protein size
• secondary structure
• dpph
• protein hydrolyzate