Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Nov;55(11):4608-4614.
doi: 10.1007/s13197-018-3399-0. Epub 2018 Sep 3.

PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate

N A Samsudin  1 , N R A Halim  1 , N M Sarbon  1
Affiliations

PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate

N A Samsudin et al. J Food Sci Technol. 2018 Nov.

Abstract

The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions. The 10 kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.

Keywords: Eel protein hydrolysate; Functional properties; Molecular weight; pH.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Foaming capacity (%) of fractionated eel protein hydrolysates at different pH (2, 4, 6, 8 and 10). Results are presented as mean ± SD. Different superscript indicates significant difference (p < 0.05) with the increase of pH value
Fig. 2
Fig. 2
Foaming stability (%) of fractionated eel protein hydrolysates at different pH (2, 4, 6, 8 and 10). Results are presented as mean ± SD. Different superscript indicates significant difference (p < 0.05) with the increase of pH value
Fig. 3
Fig. 3
Emulsifying Activity Index (m2/g) of fractionated eel protein hydrolysates at different pH (2, 4, 6, 8 and 10). Results are presented as mean ± SD. Different superscript indicates significant difference (p < 0.05) with the increase of pH value
Fig. 4
Fig. 4
Emulsifying Stability Index (%) of fractionated eel protein hydrolysates at different pH (2, 4, 6, 8 and 10). Results are presented as mean ± SD. Different superscript indicates significant difference (p < 0.05) with the increase of pH value
Fig. 5
Fig. 5
The water holding capacity of fractionated eel protein hydrolysates at different pH (2, 4, 6, 8 and 10). Results are presented as mean ± SD. Different superscript indicates significant difference (p < 0.05) with the increase of pH value
Fig. 6
Fig. 6
The fat binding capacity of fractionated eel protein hydrolysates at different pH (2, 4, 6, 8 and 10). Results are presented as mean ± SD. Different superscript indicates significant difference (p < 0.05) with the increase of pH value
See this image and copyright information in PMC

References

    1. Baharuddin NA, Halim NRA, Sarbon NM. Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate. Intl Food Res J. 2016;23(4):1424–1431.
    1. Benjakul S, Morrissey MT. Protein hydrolysate from Pacific whiting solid waste. J Agric Food Chem. 1997;45:3432–3440. doi: 10.1021/jf970294g. - DOI
    1. Chalamaiah M, Kumar BD, Hemalatha R, Jyothirmayi T. Fish protein hydrolysate: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food Chem. 2012;135:3020–3038. doi: 10.1016/j.foodchem.2012.06.100. - DOI - PubMed
    1. Chi C, Cao Z, Wang B, Hu F, Li Z, Zhang B. Antioxidant and functional properties of collagen hydrolysates from Spanish mackerel skin as influenced by average molecular weight. Molecules. 2014;19:11211–11230. doi: 10.3390/molecules190811211. - DOI - PMC - PubMed
    1. dos Santos S, Martins VG, Salas-Mellado M, Prentice C. Evaluation of functional properties in protein hydrolysates from bluewing searobin (Prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Technol. 2011;4:1399–1406. doi: 10.1007/s11947-009-0301-0. - DOI

LinkOut - more resources