Key points are not available for this paper at this time.
ABSTRACT: Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase (r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree DH) and protein recovery ranging from 47% to 70%. Size exclusion chromatography of hydrolysates showed that small peptides increased only at high DH. The nitrogen solubility index (NSI) of hydrolysates was higher than 75% over a wide range of pH values, whereas hydrolysates with high DH had the best solubility. Emulsifying capacity, emulsion stability, and fat absorption capacity were better when DH was low.
Gbogouri et al. (Fri,) studied this question.