Physicochemical and functional properties of the enzymatic hydrolysates of silver carp

Using flavourzyme and protamex combined- enzyme method,the silver carp hydrolysates named SCH1,SCH2,SCH3,SCH4 and SCH5 were obtained by controlling the hydrolysis time,whose degree of hydrolysis were 7.5%,9.4%,10.3%,11.6%and 14.6%,and the molecular weight,isoelectric point,oil holding capacity,solubility,emulsifying activity,foaming capacity and antioxidant activity of silver carp hydrolysates were investigated in this paper. The results showed that isoelectric point of hydrolysates was about p H2,and the Mwwas between 1000~3000 u.After enzymatic hydrolysis,solubility of products increased by 57.99 percent,but oil holding capacity decreased. Meanwhile,emulsifying and foaming properties were significantly enhanced,and foaming was the worst in acidic environment( p H2) while the emulsifying was the best in alkaline environment( p H10).The ABTS+·-scavenging capability,lipid peroxidation inhibition and reducing capability were obviously increased as the increased degree of hydrolysis( DH7.5% ~14.6%),in which the ABTS+·-scavenging rate reached 90.75%.The products are both functional and antioxidative,which can be eaten directly,and can also be used as raw materials in food processing.Results may provide new idea for the development of some deep processing products of silver carp.