‘Wader’ (Rasbora jacobsoni) Protein Hydrolysates: Production, Biochemical, and Functional Properties

Abstract

Considerable the amounts of Wader (Rasbora jacobsoni) are abundant in Indonesia for all year and also have a low economic value. By using Biduri (Calotropis gigantea) protease, production of wader protein hydrolysate (WPH) as food ingredients and industrial product may be possible. Hydrolysis condition was proposed depend on the effects of the time (t) (0, 1.5, and 3 hours), and enzyme concentration (E) (1, 2, and 3% (v/w)) on the degree of soluble protein. Significant differences were observed on chemical and biochemical characteristics of WPH. In addition, functional properties of WPH are described, including solubility, rancidity, maillard, water-holding capacity, emulsification, and foam-forming capacity. The composition of amino acids was observed by high performance liquid chromatography (HPLC). The highest proteolytic activity was at 3 hours and 3% (v/w) of enzyme concentration. The WPH contained of high protein solubility (65.90 mg/ml) and glutamate acids (12.72% (w/w)). The properties indicated that WPH was suitable for using as flavor enhancer with wide range of applications in the food industry.