Abstract: Functional properties of protein hydrolysates from silver carp were studied through comparison with unhydrolyzed protein. The silver carp protein was hydrolyzed by complex protease. The results showed that after enzymatic hydrolysis, the solubility of silver carp protein was more than 90% in the pH range of pH 2－10, which was significantly higher than that of non-enzymatic hydrolyzed protein. The foaming did not exhibit obvious change, which was only 1.85%. The foam stability was extended by 60 min. The emulsifying capability was 8 fold as many as that of non-enzymatic hydrolyzed protein. Meanwhile, emulsion stability also increased. However, water-binding capacity and oil-binding capacity as well as the viscosity of hydrolysates reduced. The results indicated that enzymatic hydrolysis of protein in silver carp by complex protease could improve the functional properties, which will have practical application.

Key words: silver, protein, complex protease, solubility