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Enzymatic Production of Novel European Eel Proteins Hydrolysates: Biological Activities, Techno-Functional Properties and Maltodextrin-Hydrolysates Efficient Electrosprayability

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Abstract

European eel proteins hydrolysates (EPHs) were produced from A. anguilla muscle protein and protein isolate using Purafect®, goby crude proteases and B. invictae proteases. EPHs had high protein contents and displayed diverse molecular mass distributions. Muscle protein hydrolysates (MPHs) and protein isolate hydrolysates (PIHs) obtained both by Purafect® had the highest antibacterial activity. PIHs obtained by B. invictae proteases had the highest emulsifying stability. MPHs and PIHs obtained by goby proteases and PIHs obtained by B. invictae proteases had higher chelating effects. MPHs obtained by B. invictae proteases and PIHs obtained by Purafect® had the highest ability to prevent bleaching of β-carotene at 4 mg/ml (96.68% and 93.66% respectively). The maltodextrin-muscle protein hydrolysates dispersions were totally stable by the creaming index and the zeta potential values (−36.73 and −42.53 mV) compared to the maltodextrin-protein isolate hydrolysates dispersions and had the best electrosprayability approving the best ability to form microcapsules.

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Acknowledgements

This work was funded by the Ministry of Higher Education and Scientific Research-Tunisia. Authors would also like to thank the Central Support Service for Experimental Research (SCSIE) of the University of Valencia for the electronic microscopy service.

Funding

This study was sponsored by the Ministry of Higher Education and Scientific Research- Tunisia. Authors would also like to thank the Central Support Service for Experimental Research (SCSIE) of the University of Valencia for the electronic microscopy service.

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Authors and Affiliations

  1. Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038, Sfax, Tunisia

    Wafa Taktak, Rim Nasri, Marwa Hamdi, Moncef Nasri & Maha Karra-Chaâbouni

  2. Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia

    Rim Nasri

  3. Food Quality and Preservation Department, IATA-CSIC, Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain

    Amparo López-Rubio & Laura G. Gómez-Mascaraque

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  1. Wafa Taktak
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  2. Rim Nasri
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  4. Marwa Hamdi
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  7. Maha Karra-Chaâbouni
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Contributions

Wafa Taktak conceived of the study, formulated its design, coordinated the conduct of the study including data collection, performed the statistical analysis and interpreted the data, and drafted the manuscript; Marwa Hamdi and Laura G. Gomez-Mascaraque participated in the design of the study and helped to draft the manuscript; Rim Nasri participated in the design of the study, assisted in interpreting the data, and helped to draft the manuscript. Maha Karra-Chaâbouni, Rim Nasri and Moncef Nasri are the supervisor who read and approved the final manuscript.

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Correspondence to Maha Karra-Chaâbouni.

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Taktak, W., Nasri, R., López-Rubio, A. et al. Enzymatic Production of Novel European Eel Proteins Hydrolysates: Biological Activities, Techno-Functional Properties and Maltodextrin-Hydrolysates Efficient Electrosprayability. Int J Pept Res Ther 27, 1129–1148 (2021). https://doi.org/10.1007/s10989-020-10156-x

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