Technofunctional properties of fish protein hydrolysate

Abstract

This chapter provides an in-depth discussion of the functional properties of fish protein hydrolysate (FPH). Physical, chemical, and enzymatic treatments along with microbial fermentation are used to generate the FPH that provides several functional roles in food applications. FPH is used as protein supplements, milk replacers, stabilizers in beverages, and flavor enhancers in confectionery products. This chapter also discusses essential characteristics of FPH such as solubility, water-holding capacity, oil-absorption capacity, foaming ability, and gelation capacity of FPH as well as the factors affecting these functional properties. Further, the advantages and disadvantages associated with incorporating FPH in food products are discussed to highlight the FPH's potential as a functional ingredient with benefits such as emulsification, foaming, and dispersion activities. Several challenges, including bitterness and variability in FPH composition, are usually hurdles that need to be addressed, and further research and development are required for their widespread commercial use. Overall, this chapter provides a comprehensive understanding of the technofunctionalities of FPH, highlighting its significance in the food industry and the challenges that need to be addressed for its broader utilization