Abstract
SummaryThe effect of varying the aminopeptidase concentration and hydrolysis time in the production of a protein hydrolysate from tilapia frame (TFPH) was evaluated in terms of the obtained antioxidant and angiotensin I converting enzyme (ACE) inhibitor activities. Minced tilapia frame was subjected to hydrolysis using three concentrations Flavourzyme® 1000 L [Brenntag Ingredients (Thailand) Company Limited (Public), Bangkok, Thailand] [0%, 1% and 2% (w/w)] and two hydrolysis times (0 and 1 h). The enzyme concentration and hydrolysis time both significantly affected the antioxidant and ACE inhibitor properties. The use of 2% (w/w) Flavourzyme® 1000 L for 1 h yielded the highest levels of 2,2‐diphenyl‐1‐picrylhydrazil free radical scavenging (90.4%), metal chelating (91.8%), thiobarbituric acid activity ratio (81.9%), and ACE inhibition (83.8%). In addition, this TFPH contained a higher net amount of amino acids and a larger peptide molecular weight distribution compared to the unhydrolysed tilapia frame supernatant. Thus, TFPH may be a suitable supplement to improve the functionality of food products.
Sign-in/Register to access full text options 
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 callMore From: International Journal of Food Science & Technology
Disclaimer: 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.
