Effect of Enzymatic Hydrolysis on the Interfacial and Surface Properties of Cuttlefish (Sepia officinalis) Muscle Proteins

Enzymatic hydrolysis of proteins from marine resources could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this study was to examine the effects of enzymatic hydrolysis on the interfacial and surface properties of cuttlefish (Sepia officinalis) muscle proteins. Two microbial enzymes (Alcalase® 2.4 L and Bacillus licheniformis NH1 proteases) were used for preparation of cuttlefish muscle protein hydrolysates (CMPHs). The enzymatic hydrolysate obtained through the addition of Alcalase® reached the maximum nitrogen recovery (63%) at DH = 12.5%, water holding capacity (WHC) of 2.78 ml water/g CMPH, 1.84 ml oil/ g CMPH of fat absorption at DH = 7.6%. On the other hand, the hydrolysate obtained with NH1 proteases attained 68% of nitrogen recovery at DH = 15%, 3.2 ml water/g CMPH and 2.15 ml oil/g CMPH for the holding capacity and fat adsorption, respectively, at DH = 5.5%. In addition, the interfacial (emulsion activity index, emulsion stability index) and the surface (foaming capacity and foaming stability) properties decreased with the increase of the DH. At the same time of hydrolysis, the functionalities of protein hydrolysate depended on the enzyme used. In general, these results indicate the potential utilization of CMPHs in food formulations for the direct human consumption.