Abstract: Functional properties of protein hydrolysates from silver carp(Hypophthalmichthys molitrix) meat,hydrolyzed respeetively by Alcalase 2.4L and Flavourzyme 500L with different degrees of hydrolysis(DH) were studied. The bitterness of protein hydrolysates by Alcalase 2.4L is stronger than that of protein hydrolysates by Flavourzyme 500L at the same DH. The solubilities of protein hydrolysates are lower at pH 4,but higher at basic pH. The turbidity of hydrolysates decreases with the increase of solubilities. With the DH rising,the interfacial activities(emulsion activity index,emulsion stability index,foaming capacity,foam stability) of the hydrolysates decrease(p < 0.05) . At the same DH,the functionalities of the protein hydrolysates depended on the used enzyme. These results revealed that the functionalities of the protein hydrolysates from silver carp meat are determined by the DH and by the used enzyme type.

Key words: silver carp, hydrolysis, functional properties, fish protein hydrolysate