Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates

• Main Authors: Shamloo, Maryam, Bakar, Jamilah, Mat Hashim, Dzulkifly, Khatib, Alfi
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/41054/1/iochemical%20properties%20of%20red%20tilapia%20%28Oreochromis%20niloticus%29%20protein%20hydrolysates.pdf; http://psasir.upm.edu.my/id/eprint/41054/; http://www.ifrj.upm.edu.my/19%20%2801%29%202011/%2824%29IFRJ-2011-144%20Jamilah.pdf

The amino-acid composition, 2, 2-Diphenyl-1-picryhydrazyl (DPPH) radical-scavenging activity, and peptide patterns of tilapia protein hydrolysates produced by the enzymatic hydrolysis of Alcalase (AH), Flavourzyme (FH) and Protamex (PH) for 5h using pH-stat method were studied. The ratio of essential amino acids to non-essential amino acids increased after hydrolysis in all samples; however, no significant differences among them were observed. AH had a highest (P < 0.05) DPPH radical-scavenging activity, but no significant difference in the DPPH between FH and PH was observed. SDS-PAGE patterns for all the hydrolysates showed significant (P < 0.05) reduction in the number and the intensity of the bands with increasing time of hydrolysis. Flavourzyme showed the lowest rate of hydrolytic activity towards the tilapia mince.