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Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes

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Abstract

Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 gwater  gprotein −1, 4.5 goil gprotein −1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m2 gsolids −1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 gwater  gprotein −1 and 5.5 goil gprotein −1 for the holding capacities, and an EAI of 71 m2 gsolids −1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme’s hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption.

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Acknowledgements

The authors wish to thank the Coordination for Improvement of Superior Education Personal of Brazil (CAPES) and National Council for Scientific and Technological Development of Brazil (CNPq) for financial support to carry out experiments.

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  1. Laboratório de Tecnologia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rua Alfredo Huch, 475, 96201-900, Rio Grande, RS, Brazil

    Sarita D’Avila dos Santos, Vilásia Guimarães Martins, Myriam Salas-Mellado & Carlos Prentice

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  1. Sarita D’Avila dos Santos
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  2. Vilásia Guimarães Martins
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Correspondence to Carlos Prentice.

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dos Santos, S.D., Martins, V.G., Salas-Mellado, M. et al. Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes. Food Bioprocess Technol 4, 1399–1406 (2011). https://doi.org/10.1007/s11947-009-0301-0

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