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| Functional Properties of Enzymatic Plaice By-product Hydrolysates |
| LI Xue，LUO Yong-kang，LU Yuan-meng，LIU Dong，WU Meng-meng |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Shangdong Rongsense Co. Ltd., Rizhao 276826, China |
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Abstract Plaice by-products （head, skin and bones） were hydrolyzed by alcalase and functional properties of resultant hydrolysates with different degrees of hydrolysis between 9.0% and 23.4% were measured. At constant pH, the solubility of plaice by-product hydrolysates increased as the degree of hydrolysis increased from 15%. After treatment at 93℃ for 10 min, the solubility of plaice by-product hydrolysates with 11.3%, 17.2%, 21.7% and 23.4% degrees of hydrolysis remained above 90%. At pH 4 and 7, the emulsifying activity index （EAI） of plaice by-product hydrolysates reached the maximum level at the degree of hydrolysis of 23.4%. These results indicate that degree of hydrolysis and pH can influence functional properties of plaice by-product hydrolysates.
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2011, Vol. 25 
