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...

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Main Authors:	Shamloo, M., Bakar , Jamilah, Mat Hashim, D., Khatib, Alfi
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
Subjects:	S Agriculture (General)
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

id	iium-33298
recordtype	eprints
spelling	iium-332982013-12-13T04:19:45Z http://irep.iium.edu.my/33298/ Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates Shamloo, M. Bakar , Jamilah Mat Hashim, D. Khatib, Alfi S Agriculture (General) 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2012-01-28 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33298/1/Shamloo_et_al._2012.pdf Shamloo, M. and Bakar , Jamilah and Mat Hashim, D. and Khatib, Alfi (2012) Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates. International Food Research Journal, 19 (1). pp. 183-188. ISSN 19854668 (P), 22317546 (O) http://www.ifrj.upm.edu.my/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	S Agriculture (General)
spellingShingle	S Agriculture (General) Shamloo, M. Bakar , Jamilah Mat Hashim, D. Khatib, Alfi Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
description	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.
format	Article
author	Shamloo, M. Bakar , Jamilah Mat Hashim, D. Khatib, Alfi
author_facet	Shamloo, M. Bakar , Jamilah Mat Hashim, D. Khatib, Alfi
author_sort	Shamloo, M.
title	Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
title_short	Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
title_full	Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
title_fullStr	Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
title_full_unstemmed	Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
title_sort	biochemical properties of red tilapia (oreochromis niloticus) protein hydrolysates
publisher	Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate	2012
url	http://irep.iium.edu.my/33298/ http://irep.iium.edu.my/33298/ http://irep.iium.edu.my/33298/1/Shamloo_et_al._2012.pdf
first_indexed	2023-09-18T20:48:08Z
last_indexed	2023-09-18T20:48:08Z
_version_	1777409812719468544

Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates

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