Functional properties and quality control of protein hydrolysates from grass carp fish (Ctenopharyngodon idellus) meat

Functional properties of protein hydrolysates from grass carp fish (Ctenopharyngodon idellus) meat,hydrolyzed by Neutrase(NH) at 4.72%,9.80% and 13.32% of degree of hydrolysis(DH) were investigated. The solubilities,emulsion activity index and foaming capacity were the lowest at pH4.With the DH rising,the solubilities of hydrolysates increased,but the foaming capacity decreased in the pH range of 3~8. The NH displayed a lower heat stability with the DH rising at pH4 (P0.05). As the DH rise,the emulsion activity index decreased in the pH range of 3~5. And there were significant relationship between solubility,emulsion activity index and foaming capacity(P0.05).