Emulsifying and Lipid Peroxidation Inhibitory Activities of Chicken Head Protein Hydrolysate Using a Combination of Papain and Bromelain Enzymes

Abstract

Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional properties and as a lipid peroxidation inhibitor. The aim of this research was determination to determine the emulsifying and lipid peroxidation inhibitory properties in chicken head protein hydrolysate using a combination of papain and bromelain enzymes. The method used in this research was a laboratory experiment using a completely randomized design (CRD) consisting of 4 treatments and 5 replications, consisting of T1 (without hydrolysis), T2 (75% papain enzyme and 25% bromelain enzyme), T3 (papain enzyme 50% and bromelain enzyme 50%), and T4 (papain enzyme 25% and bromelain enzyme 75%). The difference in the concentration ratio of papain enzyme and bromelain enzyme in chicken head protein hydrolysate gave a very significant difference (P<0.01) in Electrical conductivity (EC), a significant difference (P<0,05) in lipid peroxidation inhibitory activity and emulsion activity, and no significant difference (P>0,05) in emulsion stability. Chicken head protein hydrolysate shows potential as an emulsifier and lipid peroxidation inhibitor.