A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development

Thesis (M. Sc.) - Asian Institute of Technology, 2018

The primary objective of this study is to investigate the effects of high pressuretreatment during the enzymatic hydrolysis of fish waste protein. The hydrolysates obtained were analyzed for their physicochemical, functional and bioactive properties. Hydrolysis was done based on central compositedesign (CCD) where high pressure varied between 38 to 462 Mpaand time from6 to 35 minutes, respectively. The rate of hydrolysisincreasedsignificantlywith pressure up to 250 Mpa. At 35 min, the DH ofcontrol was 13.1%, while the DH ofFPH produced at 250 Mpawas 22.8%. A linear decreasing trend in the IC50value was observed with the increase in pressure during hydrolysis thus representing improved antioxidant activity(304.5 og/ml).High pressure hydrolysates reflected enhanced soluble protein content (5.66 mg/ml), reducing power(43.5 og AAE/g),solubility (70.88%) and foaming stability (38.7%) compared to the control samples. No significant change in water and oil holding capacity was shown. A significant increase in essential aminoacids (leucine and valine) and lower molecular weight peptides (75 kDa) was observed. The improved functional properties of the hydrolysates establish their potential use as functional ingredients in the food and nutraceutical industries.