This study aimed to produce the protein hydrolysate from the head of mangrove red snapper and to determine its chemical composition and some functional properties such as solubility, emulsifying capacity, water holding capacity and foaming capacity. | Journal of Fisheries science and Technology Special issue - 2015 CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM THE HEAD OF MANGROVE RED SNAPPER (LUTJANUS ARGENTIMACULATUS) Nguyen Thi Bich Phuong1, Nguyen Thi My Huong2 ABSTRACT Protein hydrolysate from the head of mangrove red snapper (Lutjanus argentimaculatus) was obtained by enzymatic hydrolysis using Flavourzyme. The chemical composition and functional properties of protein hydrolysate were studied. This protein hydrolysate was produced in the optimal hydrolysis conditions as follows: Flavourzyme, hydrolysis temperature of and hydrolysis time of hours. The study results showed that the protein hydrolysate from the head of mangrove red snapper contained protein, lipid and ash. The content of total amino acids of protein hydrolysate was . The solubility, emulsifying capacity, water-holding capacity and foaming capacity of the protein hydrolysate were , ml/g, ml/g and respectively. With the high nutritional value and important functional properties, the protein hydrolysate from the head of mangrove red snapper can be used as a protein source in human food. Keywords: Chemical composition, emulsifying capacity, functional properties, mangrove red snapper, protein hydrolysate I. INTRODUTION The processing of mangrove red snapper (Lutjanus argentimaculatus) generates a large amount of by-products, which include head, viscera, trimmings, bone, skin The fish by-products in the processing industry cause environmental contamination. However, these fish by-products contain valuable proteins and lipids as well as vitamins and minerals. Enzymatic hydrolysis is one of the most efficient methods to recover proteins and lipids from fish by-products. Moreover, the enzymatic hydrolysis of fish proteins improved its functional properties, including solubility, emulsifying capacity, water holding capacity and foaming capacity, and .
