Preparation and characterization of physicochemical properties of golden apple snail (Pomacea canaliculata) protein hydrolysate as affected by different proteases

This study aims to prepare and characterize the physicochemical properties of golden apple snail (Pomacea canaliculata) (GAS) hydrolysate as affected by alcalase and papain commercial proteases. Characterizations of yield, degree of hydrolysis (DH), protein concentration, pH value, solubility, emulsifying and foaming properties, water holding capacity, fat binding capacity, and the structural properties of golden apple snail hydrolysate were measured. GAS hydrolysate prepared using alcalase (GASHA) showed higher yields (12.61%) and DH (88.18%) than GAS hydrolysate prepared using papain (GASHP) which showed lower yields (10.45%) and DH (72.96%). The pH value of the GASHA (pH 9.31) was significantly higher (p < 0.05) than GASHP (pH 7.42). GASHA also indicated higher solubility (77.78%) (p < 0.05), emulsifying activity and stability index (19.90 m2/g, 47.26 min) and foaming stability (34.67%) compared to GASHP. However, there were no significant differences (p > 0.05) between GASHA and GASHP in terms of protein concentration, foaming capacity, water holding capacity, or fat binding capacity. Examination of structural properties showed that GAHSA had higher intensity of amide II (1559.85 cm−1), while GASHP showed higher intensity of amide I (1654.26 cm−1) and III (1411.35 cm−1). Hence, the study has shown that varying the type of enzyme used in the hydrolysis of GAS significantly affects the physicochemical properties of the hydrolysate produced.