Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
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 essent...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/33298/ http://irep.iium.edu.my/33298/ http://irep.iium.edu.my/33298/1/Shamloo_et_al._2012.pdf |
| Summary: | 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. |
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