Comparative functional properties of jellyfish (Lobonema smithii) protein hydrolysate as influenced by bromelain and hydrochloric acid

Abstract

Proteins in jellyfish (Lobonema smithii) are mainly collagen. The research was to compare the physicochemical and functional properties of jellyfish (Lobonema smithii) protein hydrolysate produced using bromelain (eb-JPH) or hydrochloric acid (a-JPH) hydrolysis. The bromelain concentrations used were 5, 10 and 15% (w/w) and hydrolysis times of 3, 6, 12 and 18 h at 50^oC. Hydrochloric acid (1 N or 6 N) and hydrolysis times of 12 and 24 h at 95^oC were used to produce a-JPH. Results of acid hydrolysis showed increased degree of hydrolysis (%DH) of a-JPH depending on HCl concentration. The duration of hydrolysis (6 and 12 h) had no impact on %DH. The highest %DH obtained was at 6 N HCl for 24 h. Neither bromelain concentration nor hydrolysis time had impact on %DHs of eb-JPHs. Functional properties (foaming and emulsifying properties) of eb-JPHs were higher than those of a-JPHs. The foaming and emulsifying properties of eb-JPHs increased with increasing bromelain concentration. However, the increased hydrolysis time increased only foaming properties. The scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) of eb-JPHs had higher than that of a-JPHs. This can be concluded that eb-JPHs produced better functional properties than a-JPHs