Title of article :
Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
Author/Authors :
Shamloo, M. Universiti Putra Malaysia - Faculty of Food Science and Technology, Malaysia , Bakar, J. Universiti Putra Malaysia - Faculty of Food Science and Technology, Malaysia , Mat Hashim, D. Universiti Putra Malaysia - Faculty of Food Science and Technology, Malaysia , Khatib, A. Universiti Putra Malaysia - Faculty of Food Science and Technology, Malaysia
Abstract :
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.
Keywords :
DPPH , enzymatic hydrolysis , amino , acid composition , Tilapia
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
