. 2017 Dec 21;55(2):721–729. doi: 10.1007/s13197-017-2983-z

Table 2.

Foam and emulsifying properties of shrimp protein hydrolysates obtained from Alcalase 2.4 L and Protamex with different DHs as influenced by pHs

	Foaming capacity (%)				Foam stability (%)
	pH
	2.0	4.0	7.0	10.0	2.0	4.0	7.0	10.0
A10	23.8^b ± 0.4	12.8^b ± 0.4	25.5^a ± 0.5	17.9^a ± 0.6	88.3^a ± 1.5	73.8^a ± 2.3	77.5^a ± 1.7	76.8^a ± 2.7
A20	14.8^d ± 0.6	6.5^d ± 0.4	15.5^c ± 0.3	13.2^b ± 0.8	79.0^b ± 2.6	63.6^b ± 2.1	75.9^a ± 2.7	73.4^a ± 2.0
P10	28.8^a ± 0.2	17.8^a ± 0.6	25.9^a ± 0.8	16.8^a ± 0.3	80.6^ab ± 2.4	69.4^ab ± 1.8	82.2^a ± 2.4	74.8^a ± 2.7
P20	17.7^c ± 0.6	10.2^c ± 0.5	18.3^b ± 0.5	13.4^b ± 0.5	77.3^b ± 1.8	65.9^b ± 1.1	67.8^b ± 2.1	70.8^a ± 2.1

	Emulsifying activity index (m²/g)				Emulsiom stability index (min)
	pH
	2.0	4.0	7.0	10.0	2.0	4.0	7.0	10.0
A10	22.3^a ± 1.1	8.3^a ± 0.2	24.6^b ± 0.3	81.5^a ± 0.2	5.2^a ± 1.1	3.7^a ± 0.1	9.9^a ± 0.15	2.9^b ± 0.3
A20	9.3^d ± 0.3	7.6^a ± 0.3	22.5^c ± 0.5	69.9^b ± 0.8	0.3^c ± 0.01	0.4^b ± 0.04	3.0^c ± 0.6	7.8^a ± 1.1
P10	18.1^b ± 0.2	6.1^b ± 0.3	28.5^a ± 0.8	67.8^c ± 0.4	4.7^ab ± 0.4	0.2^b ± 0.01	7.2^b ± 0.6	7.1^a ± 0.7
P20	11.9^c ± 0.3	5.2^b ± 0.3	22.3^c ± 0.5	56.2^d ± 0.1	2.3^bc ± 0.6	0.42^b ± 0.03	1.9^c ± 0.6	4.2^b ± 0.3

Values are given as mean ± SD from triplicate determinations (n = 3). Different letters in the same colon mean significant differences between hydrolysates (p < 0.05)

^aA10: Shrimp hydrolysate by Alcalase DH 10%

^bA20: Shrimp hydrolysate by Alcalase DH 20%

^cP10: Shrimp hydrolysate by Protamex DH 10%

^dP10: Shrimp hydrolysate by Protamex DH 20%