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 hydrolysate...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60475/ http://psasir.upm.edu.my/id/eprint/60475/1/A%20comparative%20study%20between%20tilapia%20%28Oreochromis%20niloticus%29%20by-product%20and%20tilapia%20protein%20hydrolysate%20on%20angiotensin%20I-converting%20enzyme%20%28ACE%29%20inhibition%20activities%20and%20functional%20properties.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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