Enzymatic hydrolysis of recovered protein from frozen small croaker and functional properties of its hydrolysates

Yeung Joon Choi, Sungik Hur, Byeong Dae Choi, Kunihiko Konno, Jae W. Park

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55 Citations (Scopus)


Fish protein isolate were recovered from frozen small croaker using pH shift. The partial enzymatic hydrolysates were fractionated as soluble and insoluble parts. They were dried using the drum dryer and their functional properties were examined. The total nitrogen content of the enzymatic hydrolysates ranged from 12.9% to 13.7%. The degree of hydrolysis of precipitates was 18.2% and 12.2% for croaker hydrolysates treated with Protamex 1.5 MG (Bacilllus protease complex) and Flavourzyme 500 MG (endoproteases and exoproteases, Aspergillus oryzae), respectively. The TCA supernatant, after centrifugation of hydrolysates, contained numerous peptides ranging from 100 to 4000 daltons. The solubility of the supernatants was higher than that of the precipitates at 0% to 3% NaCl and pH 2 to 10. The precipitate of Flavourzyme- and Protamex-treated hydrolysates showed a high emulsion activity index value compared to egg white and bovine plasma protein. In addition, the highest emulsion stability was observed for Protamex-treated precipitate hydrolysates. Emulsion stability of Protamex-treated precipitate hydrolysates was comparable to those of protein additives (egg white, bovine plasma protein, and soy protein concentrate). Water and fat binding capacity of precipitates were higher than those of supernatant. The results indicate that precipitate hydrolysate from undersized croaker can be used in processed muscle foods as a functional and nutritional ingredient.

Original languageEnglish
Pages (from-to)C17-C24
JournalJournal of Food Science
Issue number1
Publication statusPublished - 2009 Jan


  • Croaker
  • Emulsification
  • Enzymatic hydrolysates
  • Fat binding
  • Flavourzyme
  • Protamex
  • Water binding

ASJC Scopus subject areas

  • Food Science


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