Antioxidant activities of Red Tilapia (Oreochromis niloticus) protein hydrolysates as influenced by thermolysin and alcalase

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)

Abstract

The hydrolysis process was performed on fish meat from Red Tilapia (Oreochromis niloticus) by enzymes thermolysin and alcalase under optimum conditions. The hydrolysis was performed from 0 - 4 hours at 37°C. Hydrolysates after 2 hours incubation with thermolysin and alcalase had degree of hydrolysis of 76.29 % and 63.49 %, respectively. The freeze dried protein hydrolysate was tested for peptide content and characterized with respect to amino acid composition. The result of increased peptide content in Red Tilapia (O. Niloticus) hydrolysates obtained was directly proportional to the increase activities of different proteolytic enzymes. The result of amino acid composition showed that the sample used contained abundant Gly, Ala, Asp, Glu, Lys and Leu in residues or peptide sequences. Both enzymatic hydrolysates were tested for anti-oxidant activity with DPPH and ABTS assay. Alcalase yielded higher anti-oxidative activity than Thermolysin hydrolysates after 1 hour incubation, but both enzymes hydrolysates showed a significant decrease of anti-oxidant activity after 2 hours of incubation. Hydrolysates from Red Tilapia may contribute as a health promoting ingredient in functional foods to reduce oxidation stress caused by accumulated free radicals.

Original languageEnglish
Title of host publicationAIP Conference Proceedings
Pages687-691
Number of pages5
Volume1571
DOIs
Publication statusPublished - 2013
Event2013 UKM Faculty of Science and Technology Post-Graduate Colloquium - Selangor, Malaysia
Duration: 3 Jul 20134 Jul 2013

Other

Other2013 UKM Faculty of Science and Technology Post-Graduate Colloquium
CountryMalaysia
CitySelangor
Period3/7/134/7/13

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antioxidants
peptides
proteins
hydrolysis
enzymes
amino acids
fishes
food
ingredients
free radicals
health
oxidation

Keywords

  • Alcalase
  • Oxidative stress
  • Protein hydrolysates
  • Themolysin

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Antioxidant activities of Red Tilapia (Oreochromis niloticus) protein hydrolysates as influenced by thermolysin and alcalase. / Daud, Nur Aliah; Babji, Abd. Salam; Mohamad Yusop, Salma.

AIP Conference Proceedings. Vol. 1571 2013. p. 687-691.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Daud, NA, Babji, AS & Mohamad Yusop, S 2013, Antioxidant activities of Red Tilapia (Oreochromis niloticus) protein hydrolysates as influenced by thermolysin and alcalase. in AIP Conference Proceedings. vol. 1571, pp. 687-691, 2013 UKM Faculty of Science and Technology Post-Graduate Colloquium, Selangor, Malaysia, 3/7/13. https://doi.org/10.1063/1.4858734
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