Abstract
Tuna dark muscle by-product was hydrolyzed using Alcalase and fractionated by ultrafiltration (UF) and nanofiltration (NF) membrane processes into three fractions. The antioxidant activities of tuna dark muscle by-product hydrolysate (TPH) and its peptide fractions were evaluated. The TPH showed the highest iron chelating activity (75%) compared to other peptide fraction hydrolysates. The NF permeate showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities (75% and 65% respectively). The NF retentate (1–4kDa) that contained antioxidant amino acids such as Tyr, Phe, Pro, Ala, His, and Leu, which accounted 30.3% of the total amino acids showed the highest superoxide radical and reducing power activities. The effect of the membrane fractionation on the molecular weight distribution of the peptide fractions and their bioactivities was underlined. In conclusion, the TPH and their peptide fractions may serve as useful ingredients in food industry for various applications and for the formulation of nutritional products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
