Abstract
Abstract This research aimed to elucidate significant factors affecting antioxidant capacity of protein hydrolysates from tilapia processing byproducts. Effects of protein type, substrate concentration (0.4-1.2%) and time of hydrolysis (0-60 min) on antioxidant abilities were investigated. Antioxidant activity of the alkaline-aided protein hydrolysate (APH) hydrolyzed by Protease G6 at 1.2% and 60 min hydrolysis was comparable to the control (minced tilapia muscle hydrolysates) and was more effective than the myofibrillar protein and sarcoplasmic protein hydrolysates. Principal component analysis showed that the APH exert their antioxidant capacity by peroxyl radical quenching ability. These findings provide evidence that the APH from fish byproducts can be alternatively used as a natural antioxidant.
Highlights
Byproducts from fish processing waste have attracted considerable attention especially for protein hydrolysate production
The metal chelating ability and release of trichloroacetic acid (TCA) soluble peptides were influenced by interaction effect of protein type and hydrolysis time (P
The protein content of aided protein hydrolysate (APH) was higher than other hydrolysates (Table 2), which was agreed with its highest degree of hydrolysis considered as the release of peptides during hydrolysis (Figure 1)
Summary
Byproducts from fish processing waste have attracted considerable attention especially for protein hydrolysate production. Protein hydrolysates from aquatic food byproducts have been reported to exhibit antioxidant properties (García-Moreno et al, 2014; Chi et al, 2015). Peptides derived from suitably hydrolyzed traditional tilapia showed a specific bioactivity or multi-functional bioactivities (Dekkers et al, 2011). Various factors such as protein source, substrate concentration, enzyme type as well as condition of hydrolysis have been extensively reported to influence functionalities and bioactivities of fish protein hydrolysates. Information regarding the comparison of antioxidant peptides derived from different protein types extracted from fish byproducts is limited. The obtained protein extract contains both myofibrillar and sarcoplasmic proteins, which would yield different antioxidant activity from each protein alone after being hydrolyzed
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