Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate

Abstract

The objective of this study was to determine the effect of different degree of hydrolysis (DH) of eel protein hydrolysate (EPH) on the functional properties; namely, water holding capacity, solubility, emulsifying properties, foaming properties and angiotensin-I converting enzyme (ACE) inhibitory activity. The parameters of hydrolysis were based on the different temperature, time, alcalase concentration and three different DH; DH 36, DH 48 and DH 69. The highest value obtained for water holding capacity was EPH at DH 48 (8mg/ml), solubility at DH 69 (1.09%), emulsifying stability index (ESI) at DH 69 (113. 70min), foaming capacity at DH 36 (51.18%,) and ACE inhibitory activity at DH 36 (IC50 = 2.128mg/ml). The results suggest that EPH is a promising potential food ingredient that can improve the functional properties with the capability of decreasing blood pressure as it acts as a potent ACE inhibitor