A comparative study between tilapia (Oreochromis niloticus) by-product and tilapia protein hydrolysate on angiotensin I-converting enzyme (ACE) inhibition activities and functional properties
Tilapia is a popular freshwater fish and among the important cultured fish grown worldwide. In this study, fish protein hydrolysate was produced from tilapia (Oreochromis niloticus) by-product (TB) and tilapia muscle (TM) through enzymatic hydrolysis using alcalase. The TB and TM protein hydrolysa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2018
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| Online Access: | http://journalarticle.ukm.my/12010/ http://journalarticle.ukm.my/12010/ http://journalarticle.ukm.my/12010/1/UKM%20SAINSMalaysiana%2047%2802%29Feb%202018%20%20%2013.pdf |
| Summary: | Tilapia is a popular freshwater fish and among the important cultured fish grown worldwide. In this study, fish protein
hydrolysate was produced from tilapia (Oreochromis niloticus) by-product (TB) and tilapia muscle (TM) through enzymatic
hydrolysis using alcalase. The TB and TM protein hydrolysates were evaluated for its characteristics in terms of angiotensin
I-converting enzyme (ACE) inhibition activity, peptide size distribution, and functional properties. Hydrolysis for 1 h for
TB and TM successfully produced low molecular weight peptides (<14.2kDa) with the highest ACE inhibitory activities.
The findings also demonstrated that both samples have high nitrogen solubility (>80% at pH2-9) and good emulsifying,
water and oil holding capacities. The study indicated that tilapia protein hydrolysates have the potential to be used as
functional food products. |
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