Effect of Ultrafiltration on Functional Properties of Protein Hydrolysate from Tilapia By-products
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Abstract:
Hydrolyzed Tilapia by-products proteins were prepared and the degree of hydrolysis was controlled as 5.0% by pH-stat method in this study. Trypsin-hydrolysates (DH 5.0%) were ultrafiltered by 5 kDa ultrafiltration membrane. The results showed that the protein recovery was 89.21% and the desalination rate reached 87.59% after ultrafiltration. Emulsifying activity increased by 1.2 times and emulsion stability increased by 1.1 times after ultrafitration. Foaming properties was also improved by ultrafiltration treatment.
