Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme
This study determined that optimum fish protein hydrolysed (FPH production results from milkfish scales using crude extract of papain can be achieved by mixing 0.305 units of papain crude extract with 1 g of milkfish scales previously treated with 0.1 M NaOH (1:10 w/v). The incubation process compri...
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| Format: | Article |
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Penerbit UTM Press
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108917/ |
| _version_ | 1848865235999391744 |
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| author | Susanti, Evi Wulansari, Ginta Ayu Arief, Najla Aulia Salim, Norazlinaliza |
| author_facet | Susanti, Evi Wulansari, Ginta Ayu Arief, Najla Aulia Salim, Norazlinaliza |
| author_sort | Susanti, Evi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study determined that optimum fish protein hydrolysed (FPH production results from milkfish scales using crude extract of papain can be achieved by mixing 0.305 units of papain crude extract with 1 g of milkfish scales previously treated with 0.1 M NaOH (1:10 w/v). The incubation process comprised three stages: incubation at room temperature for 3 h, incubation at 75 °C for 1 h, and continued incubation at 90 °C for 5 min, with a resulting FPH yield of 45.70%. FTIR characterization revealed that FPH derived from milkfish scales includes amide A, amide I, amide II, and amide III groups. Additionally, SDS-PAGE analysis indicated that the FPH molecules measure between 10-35 kDa. The results of the study showed that FPH can inhibit the activity of E. coli and S. aureus, forming clear zones measuring 2.438 mm and 1.563 mm, respectively. Furthermore, FPH exhibited antioxidant activity against DPPH with an IC50 value of 81.91 ppm. |
| first_indexed | 2025-11-15T14:01:30Z |
| format | Article |
| id | upm-108917 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:01:30Z |
| publishDate | 2024 |
| publisher | Penerbit UTM Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1089172024-05-16T13:59:33Z http://psasir.upm.edu.my/id/eprint/108917/ Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme Susanti, Evi Wulansari, Ginta Ayu Arief, Najla Aulia Salim, Norazlinaliza This study determined that optimum fish protein hydrolysed (FPH production results from milkfish scales using crude extract of papain can be achieved by mixing 0.305 units of papain crude extract with 1 g of milkfish scales previously treated with 0.1 M NaOH (1:10 w/v). The incubation process comprised three stages: incubation at room temperature for 3 h, incubation at 75 °C for 1 h, and continued incubation at 90 °C for 5 min, with a resulting FPH yield of 45.70%. FTIR characterization revealed that FPH derived from milkfish scales includes amide A, amide I, amide II, and amide III groups. Additionally, SDS-PAGE analysis indicated that the FPH molecules measure between 10-35 kDa. The results of the study showed that FPH can inhibit the activity of E. coli and S. aureus, forming clear zones measuring 2.438 mm and 1.563 mm, respectively. Furthermore, FPH exhibited antioxidant activity against DPPH with an IC50 value of 81.91 ppm. Penerbit UTM Press 2024-12 Article PeerReviewed Susanti, Evi and Wulansari, Ginta Ayu and Arief, Najla Aulia and Salim, Norazlinaliza (2024) Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme. Journal of Bioprocessing and Biomass Technology, 2 (2). pp. 55-62. ISSN 2976-3177 https://bioprocessing.utm.my/index.php/bioprocessing/article/view/36 10.11113/bioprocessing.v2n2.36 |
| spellingShingle | Susanti, Evi Wulansari, Ginta Ayu Arief, Najla Aulia Salim, Norazlinaliza Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme |
| title | Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme |
| title_full | Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme |
| title_fullStr | Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme |
| title_full_unstemmed | Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme |
| title_short | Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme |
| title_sort | optimization and characterization of fish protein hydrolysate (fph) from milkfish scales (chanos chanos forsskal) using papain enzyme |
| url | http://psasir.upm.edu.my/id/eprint/108917/ http://psasir.upm.edu.my/id/eprint/108917/ http://psasir.upm.edu.my/id/eprint/108917/ |