Effect of Enzymatic Hydrolysis on the Interfacial and Surface Properties of Cuttlefish (Sepia officinalis) Muscle Proteins
Enzymatic hydrolysis of proteins from marine resources 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 study was to examine
the effects of enzymatic hydrolysis on the interfacial and surface properties of cuttlefish (Sepia officinalis) muscle
proteins. Two microbial enzymes (Alcalase® 2.4 L and Bacillus licheniformis NH1 proteases) were used for preparation of
cuttlefish muscle protein hydrolysates (CMPHs). The enzymatic hydrolysate obtained through the addition of Alcalase®
reached the maximum nitrogen recovery (63%) at DH = 12.5%, water holding capacity (WHC) of 2.78 ml water/g
CMPH, 1.84 ml oil/ g CMPH of fat absorption at DH = 7.6%. On the other hand, the hydrolysate obtained with NH1
proteases attained 68% of nitrogen recovery at DH = 15%, 3.2 ml water/g CMPH and 2.15 ml oil/g CMPH for the holding
capacity and fat adsorption, respectively, at DH = 5.5%. In addition, the interfacial (emulsion activity index, emulsion
stability index) and the surface (foaming capacity and foaming stability) properties decreased with the increase of the DH.
At the same time of hydrolysis, the functionalities of protein hydrolysate depended on the enzyme used. In general, these
results indicate the potential utilization of CMPHs in food formulations for the direct human consumption.
Keywords: Cuttlefish, Sepia officinalis, enzymatic hydrolysis, interfacial properties, surface properties.
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