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Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates


Shamloo, Maryam and Bakar, Jamilah and Mat Hashim, Dzulkifly and Khatib, Alfi (2012) Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates. International Food Research Journal, 19 (1). pp. 183-188. ISSN 1985-4668; ESSN: 2231-7546


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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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Amino-acid composition; DPPH; Enzymatic hydrolysis; Tilapia
Depositing User: Najah Mohd Ali
Date Deposited: 10 Dec 2015 00:51
Last Modified: 10 Dec 2015 00:51
URI: http://psasir.upm.edu.my/id/eprint/41054
Statistic Details: View Download Statistic

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