Evaluation of physicochemical and functional properties of spray-dried protein hydrolysate from non-penaeid shrimp (Acetes indicus)

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 and temperature were optimized against the degree of hydrolysis using response surface methodology. RESULTS Protein hydrolysate comprised of 740 g per kilogram protein, 150 g per kilogram ash and 90 g per kilogram 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 and emulsion stability were found at a concentration of 20 mg per millilitre. The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg per millilitre. The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL per gram at a concentration of 20 mg per millilitre. 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.