Characterization of fish protein hydrolysate from tilapia (Oreochromis niloticus) by-product

Citation

Roslan, Jumardi and Md. Yunos, Khairul Faezah and Abdullah, Norhafizah and Mustapa Kamal, Siti Mazlina (2014) Characterization of fish protein hydrolysate from tilapia (Oreochromis niloticus) by-product. Agriculture and Agricultural Science Procedia, 2. pp. 312-319. ISSN 2210-7843

Abstract

Several by-products, such as skin, bones, frames, heads and tails are produced during the processing of tilapia fish (Oreochromis niloticus) into fillets. These by-products can be converted into tilapia by-producthydrolysate powder(TBHP) with beneficial functional properties. The TB hydrolysate produced through enzymatic hydrolysis was characterized in term of chemical and amino acid (AA) compositions, molecular weight distribution and ACE inhibition activity. TBHP has showna good nutritional value with high protein content (62.71%)and essential amino acids (199.15 mg/g).High value of ACE inhibition activity (88.26%) in TBHP might be due to the presence of low molecular weight peptides.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering
DOI Number:	https://doi.org/10.1016/j.aaspro.2014.11.044
Publisher:	Elsevier
Keywords:	Alcalase; Amino acid composition; Enzymatic hydrolysis; Peptides; Tilapia by-product; Tilapia by-product hydrolysate
Depositing User:	Nabilah Mustapa
Date Deposited:	02 Dec 2015 05:18
Last Modified:	02 Dec 2015 05:18
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.044
URI:	http://psasir.upm.edu.my/id/eprint/36755
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