Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

Leila Najafian, Mahtab Jafarzade, Mamot Said, Abd. Salam Babji

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Antioxidant activities of myofibrillar protein hydrolysates (MPH) prepared from patin (Pangasius sutchi) using papain and Alcalase® 2.4 L with different degrees of hydrolysis (DH) were investigated. With a DH of 65.83%, the hydrolysate prepared with papain exhibited the maximum of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (71.14%) with a reducing power of 0.310. At a concentration of 1 mg mL-1, the papain-MPH exhibited a Trolox equivalent antioxidant capacity (TEAC) of 70.50 ± 1.22 μmol g-1 protein. With a DH of 83.6%, the Alcalase-MPH had the highest metal-chelating activity. Low molecular weight peptides showed higher antioxidant activities than high molecular weight peptides. Both papain-MPH and Alcalase-MPH contained high amounts of the essential amino acids (48.71% and 48.10%, respectively) with glutamic acid, aspartic acid and lysine as the dominant amino acids. These results suggest that the protein hydrolysates derived from patin may be used as an antioxidative ingredient in both functional food and nutraceutical applications.

Original languageEnglish
Pages (from-to)2014-2022
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume48
Issue number10
DOIs
Publication statusPublished - Oct 2013

Fingerprint

Pangasianodon hypophthalmus
Protein Hydrolysates
myofibrillar proteins
protein hydrolysates
Antioxidants
Papain
papain
antioxidant activity
Subtilisins
Proteins
subtilisin
Hydrolysis
hydrolysis
functional foods
Peptides
Molecular Weight
Amino acids
peptides
molecular weight
Molecular weight

Keywords

  • Antioxidant activity
  • Degree of hydrolysis
  • Myofibrillar protein hydrolysate
  • Patin (Pangasius sutchi)

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi). / Najafian, Leila; Jafarzade, Mahtab; Said, Mamot; Babji, Abd. Salam.

In: International Journal of Food Science and Technology, Vol. 48, No. 10, 10.2013, p. 2014-2022.

Research output: Contribution to journalArticle

@article{2ad026e2127847fe8c9a29d8c11cef56,
title = "Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)",
abstract = "Antioxidant activities of myofibrillar protein hydrolysates (MPH) prepared from patin (Pangasius sutchi) using papain and Alcalase{\circledR} 2.4 L with different degrees of hydrolysis (DH) were investigated. With a DH of 65.83{\%}, the hydrolysate prepared with papain exhibited the maximum of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (71.14{\%}) with a reducing power of 0.310. At a concentration of 1 mg mL-1, the papain-MPH exhibited a Trolox equivalent antioxidant capacity (TEAC) of 70.50 ± 1.22 μmol g-1 protein. With a DH of 83.6{\%}, the Alcalase-MPH had the highest metal-chelating activity. Low molecular weight peptides showed higher antioxidant activities than high molecular weight peptides. Both papain-MPH and Alcalase-MPH contained high amounts of the essential amino acids (48.71{\%} and 48.10{\%}, respectively) with glutamic acid, aspartic acid and lysine as the dominant amino acids. These results suggest that the protein hydrolysates derived from patin may be used as an antioxidative ingredient in both functional food and nutraceutical applications.",
keywords = "Antioxidant activity, Degree of hydrolysis, Myofibrillar protein hydrolysate, Patin (Pangasius sutchi)",
author = "Leila Najafian and Mahtab Jafarzade and Mamot Said and Babji, {Abd. Salam}",
year = "2013",
month = "10",
doi = "10.1111/ijfs.12162",
language = "English",
volume = "48",
pages = "2014--2022",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
number = "10",

}

TY - JOUR

T1 - Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

AU - Najafian, Leila

AU - Jafarzade, Mahtab

AU - Said, Mamot

AU - Babji, Abd. Salam

PY - 2013/10

Y1 - 2013/10

N2 - Antioxidant activities of myofibrillar protein hydrolysates (MPH) prepared from patin (Pangasius sutchi) using papain and Alcalase® 2.4 L with different degrees of hydrolysis (DH) were investigated. With a DH of 65.83%, the hydrolysate prepared with papain exhibited the maximum of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (71.14%) with a reducing power of 0.310. At a concentration of 1 mg mL-1, the papain-MPH exhibited a Trolox equivalent antioxidant capacity (TEAC) of 70.50 ± 1.22 μmol g-1 protein. With a DH of 83.6%, the Alcalase-MPH had the highest metal-chelating activity. Low molecular weight peptides showed higher antioxidant activities than high molecular weight peptides. Both papain-MPH and Alcalase-MPH contained high amounts of the essential amino acids (48.71% and 48.10%, respectively) with glutamic acid, aspartic acid and lysine as the dominant amino acids. These results suggest that the protein hydrolysates derived from patin may be used as an antioxidative ingredient in both functional food and nutraceutical applications.

AB - Antioxidant activities of myofibrillar protein hydrolysates (MPH) prepared from patin (Pangasius sutchi) using papain and Alcalase® 2.4 L with different degrees of hydrolysis (DH) were investigated. With a DH of 65.83%, the hydrolysate prepared with papain exhibited the maximum of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (71.14%) with a reducing power of 0.310. At a concentration of 1 mg mL-1, the papain-MPH exhibited a Trolox equivalent antioxidant capacity (TEAC) of 70.50 ± 1.22 μmol g-1 protein. With a DH of 83.6%, the Alcalase-MPH had the highest metal-chelating activity. Low molecular weight peptides showed higher antioxidant activities than high molecular weight peptides. Both papain-MPH and Alcalase-MPH contained high amounts of the essential amino acids (48.71% and 48.10%, respectively) with glutamic acid, aspartic acid and lysine as the dominant amino acids. These results suggest that the protein hydrolysates derived from patin may be used as an antioxidative ingredient in both functional food and nutraceutical applications.

KW - Antioxidant activity

KW - Degree of hydrolysis

KW - Myofibrillar protein hydrolysate

KW - Patin (Pangasius sutchi)

UR - http://www.scopus.com/inward/record.url?scp=84884207948&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84884207948&partnerID=8YFLogxK

U2 - 10.1111/ijfs.12162

DO - 10.1111/ijfs.12162

M3 - Article

VL - 48

SP - 2014

EP - 2022

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 10

ER -