Evaluation of physicochemical and functional properties of spray‐dried protein hydrolysate from non‐penaeid shrimp (Acetes indicus). (14th October 2019)

• Record Type: Journal Article
• Authors: Dhanabalan, Vignaesh; Xavier, Martin; Murthy, Lakshmi N; Asha, Kurukkan K; Balange, Amjad K; Nayak, Binaya B
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 1(2020)
• Page Start: 50
• Page End: 58
• Publication Date: 2019-10-14
• Subjects: Acetes indicus -- protein hydrolysate -- hydrophobic amino acids -- bulk density -- spray drying; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9992
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Protein hydrolysate powder was prepared from non‐penaeid shrimp ( Acetes indicus ) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 °C) were optimized against the degree of hydrolysis using response surface methodology. RESULTS: Protein hydrolysate comprised of 740 g kg −1 protein, 150 g kg −1 ash and 90 g kg −1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray‐dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL −1 . The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL −1 . The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g −1 at a concentration of 20 mg mL −1 . CONCLUSION: The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications. © 2019 Society of Chemical Industry