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Response surface optimisation for the production of antioxidant hydrolysates from stone fish protein using bromelain


Muhammad Auwal, Shehu and Mohammad Zarei and Abdul Hamid, Azizah and Saari, Nazamid (2017) Response surface optimisation for the production of antioxidant hydrolysates from stone fish protein using bromelain. Evidence-Based Complementary and Alternative Medicine, 2017. art. no. 4765463. pp. 1-10. ISSN 1741-427X; ESSN: 1741-4288


Protein hydrolysates produced from different food sources exhibit therapeutic potential and can be used in the management of chronic diseases. This study was targeted to optimise the conditions for the hydrolysis of stone fish protein to produce antioxidant hydrolysates using central composite design (CCD) by response surface methodology (RSM). The stone fish protein was hydrolysed under the optimum predicted conditions defined by pH (6.5), temperature (54°C), E/S ratio (1.5%), and hydrolysis time (360 min). The hydrolysates were then evaluated for 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging activity and ferrous ion- (Fe2+-) chelating activity. Results validation showed no significant difference between the experimental values of DPPH• scavenging activity (48.94%) and Fe2+-chelating activity (25.12%) obtained at 54.62% degree of hydrolysis (DH) compared to their corresponding predicted values of 49.79% and 24.08% at 53.08% DH, respectively. The hydrolysates demonstrated non-Newtonian behavior () with stronger shear-thinning effect and higher viscosities at increasing concentration. Thus, RSM can be considered as a promising strategy to optimise the production of stone fish protein hydrolysates containing antioxidant peptides. It is hoped that this finding will enhance the potential of stone fish protein hydrolysates (SHs) as therapeutic bioactive ingredient in functional foods development.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1155/2017/4765463
Publisher: Hindawi Publishing Corporation
Keywords: Hydrolysates; Fish protein; Bromelain
Depositing User: Mas Norain Hashim
Date Deposited: 28 Sep 2018 10:22
Last Modified: 28 Sep 2018 10:22
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1155/2017/4765463
URI: http://psasir.upm.edu.my/id/eprint/62977
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