Production of hydrolyzed protein from Kilka by enzymatic hydrolysis and evaluation of its bioactive properties
Abstract:
In the present study, fish protein hydrolysates (FPH) prepared by hydrolysis of common Kilka (Clupeonella cultriventris­) using the Alcalase enzyme. The antioxidant activity of FPH was evaluated by DPPH and ABTS radical scavenging abilities, reducing power assay, ferrous ion-chelating and total antioxidant activity tests in five different concentrations (1, 2, 3, 4 and 5 mg/mL). The results indicated that with increasing concentration (5 mg/mL), the antioxidant properties of FPH were significantly increased. The highest DPPH radical scavenging activity, ferrous ion-chelating, ferric reducing antioxidant power and total antioxidant activity was related to the concentration of 5 mg/mL. In conclusion, Kilka fish enzymatic hydrolysis leads to the hydrolysate production with antioxidant properties and can be used as food additives after confirming by clinical studies.
Article Type:
Research/Original Article
Language:
Persian
Published:
Physiology and Aquatic Biotechnology, Volume:5 Issue:3, 2018
Pages:
39 - 58
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