A Comparative Study between Tilapia (Oreochromis niloticus) By-product and Tilapia Protein Hydrolysate on Angiotensin I-converting Enzyme (ACE) Inhibition Activities and Functional Properties

• Main Authors: Jumardi Roslan, Siti Mazlina Mustapa Kamal, Khairul Faezah Md. Yunos, Norhafizah Abdullah
• Format: Article
• Language: English; English
• Published: 2018
• Subjects: SH Aquaculture. Fisheries. Angling
• Online Access: https://eprints.ums.edu.my/id/eprint/25118/1/A%20Comparative%20Study%20between%20Tilapia%20Oreochromis%20niloticus%20By%20product%20and%20Tilapia%20Protein%20Hydrolysate%20on%20Angiotensin%20I%20converting%20Enzyme%20ACE%20Inhibition%20Activities%20and%20Functional%20Properties.pdf; https://eprints.ums.edu.my/id/eprint/25118/7/A%20comparative%20study%20between%20tilapia%20%28Oreochromis%20niloticus%29%20by-product.pdf; https://eprints.ums.edu.my/id/eprint/25118/; http://dx.doi.org/10.17576/jsm-2018-4702–13

Tilapia is a popular freshwater fish and among the important cultured fish grown worldwide. In this study, fish protein hydrolysate was produced from tilapia (Oreochromis niloticus) by-product (TB) and tilapia muscle (TM) through enzymatic hydrolysis using alcalase. The TB and TM protein hydrolysates were evaluated for its characteristics in terms of angiotensin I-converting enzyme (ACE) inhibition activity, peptide size distribution, and functional properties. Hydrolysis for 1 h for TB and TM successfully produced low molecular weight peptides (80% at pH2-9) and good emulsifying, water and oil holding capacities. The study indicated that tilapia protein hydrolysates have the potential to be used as functional food products.