Study on Functionality of Controlled Enzymolysis Hydrolysate from Harengula zunasi by Complicated Enzymes

In this paper, studies on functionality of hydrolysate by using controlled complicated enzyme hydrolysis of Harengula zunasi Bleeker proteins. The results showed that the complicated enzymes can improve significantly the solvability, emulsifying activity index and foaming capacity of hydrolysate. Meanwhile, NSI of hydrolysate is from 89.3% to 98.5% in the pH range 2-10 and the date is higher at acidic pH than alkaline pH; and the pH range of the highest emulsifying activity index of the hydrolysate is wider with DH increase and the date exceed 112 m~2/g. The foaming capacity of hydrolysate increases with protein consistency increasing from 1% to 5%. After the foam has formed, the foam stability of the non-hydrolyzed protein is higher than that of hydrolysate, however, the foam of DH-8.4% hydrolysate is the most stabilly than that of other hydrolysates.