Shamloo, M. and Bakar , Jamilah and Mat Hashim, D. and Khatib, Alfi (2012) Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates. International Food Research Journal, 19 (1). pp. 183-188. ISSN 19854668 (P), 22317546 (O)
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Abstract
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.
| Item Type: | Article (Journal) |
|---|---|
| Additional Information: | 6915/33298 |
| Uncontrolled Keywords: | DPPH, enzymatic hydrolysis, amino-acid composition, Tilapia |
| Subjects: | S Agriculture > S Agriculture (General) |
| Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry |
| Depositing User: | Dr. Alfi Khatib |
| Date Deposited: | 13 Dec 2013 12:19 |
| Last Modified: | 13 Dec 2013 12:19 |
| URI: | http://irep.iium.edu.my/id/eprint/33298 |
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