Optimization of the protein hydrolysates production from the giant mottled eel (Anguilla marmorata) meat protein using bromelain extract.

Hydrolysis of protein is a method to enhance the functional properties of food proteins. This study aims to determine the optimization of temperature, incubation time, and enzyme concentration on the degree of hydrolysis (DH) of protein hydrolysates from Giant mottled eel (Anguilla marmorata) using bromelain extract. The Giant mottled eel meat was given pre-treatment by cooking in boiling water for 15 minutes. Protein hydrolysates of giant mottled eel were hydrolyzed using bromelain enzymes at temperature (40oC; 50oC; 60oC; 70oC), incubation time (1h; 2h; 3h; 4h; 5h), and enzyme concentration (1%; 2%; 3%; 4%; 5%). The results showed the highest DH with a value of 61,3% at a temperature of 60oC, incubation time of 2h, and enzyme concentration of 3%. The range of DH is from 20 to 61%. [ABSTRACT FROM AUTHOR]