Fish products and Byproducts Technology

Unit 8 - Fish Protein Hydrolysate

8.3. Critical parameters while preparing Fish protein hydrolysate

• Enzyme concentration,
• Source of enzyme,
• Substrate and conditions of hydrolysis

By varying the above parameters a wide range of hydrolysates with different physical, chemical and biological characters can be obtained
Uncontrolled or prolonged hydrolysis results in the formation of smaller and highly soluble peptides completely lacking the functional properties of native protein.
Functional properties of protein can be defined as any set of physicochemical characteristics contribute to the structural, mechanical and other physicochemical properties and determine the behavior of food systems during processing, storage, preparation and consumption.
By careful control of hydrolysis, it is possible to suitably modify the functional properties such as water holding capacity (WHC), emulsifying capacity (EC), and foaming ability, which are useful in food formulation.
Degree of Hydrolysis
Ratio of broken peptide bonds to the total no of peptides present in the parent protein expressed in percentage.
Degree of Hydrolysis is the key; determine the functional properties as well as biological activities of fish protein hydrolysate.