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Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage

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Title Antioxidant, functional properties and amino acid composition
of pepsin-derived protein hydrolysates from whole tilapia waste
as influenced by pre-processing ice storage
Not Available
 
Creator Mathew,S
Chatterjee,N S
Anandan,R
Asha,K K
Lekshmi,R G K
Linga Prabu,D
Elavarasan,K
Vijayagopal,P
Tejpal,C S
 
Subject Antioxidant
Amino acid composition
Functional properties
Bioactive fish protein hydrolysate
Tilapia fish waste
DNA nicking assay
 
Description Not Available
t In recent years, hygienic handling of fishery
waste is demanded owing to the fact that the fishery waste
is an ideal raw material for the preparation of bioactive
compounds. In the present study, the effect of pre-processing
storage (at 4 ± 2 C) of whole tilapia waste
(WTW) on the properties of its protein hydrolysate derived
using pepsin was evaluated. Fish protein hydrolysates
(FPH) were prepared from 0, 24 and 48 h old ice stored
WTW and designated as FPH-0, FPH-1, and FPH-2,
respectively. Total amino acids, total essential amino acids
and total hydrophobic amino acids of FPH samples
increased with the storage period of raw material (WTW).
Antioxidant activities such as DPPH (2, 2 diphynyl-1-
picrylhydrazyl) free radical scavenging activity and ferric
reducing power of FPH samples were dose dependent.
FPH-0 had better antioxidant properties including linoleic
acid peroxidation inhibition activity than FPH-1 and FPH2.
The DNA nicking assay revealed the protective effect of
FPH preparations against Fenton’s reaction mediated
oxidative damage. FPH-2 had better emulsifying properties
and foaming stability whereas the FPH-0 had relatively
good foaming capacity. SDS–PAGE indicated the presence
of peptides ranging from 116 to\14.4 kDa in FPH-0 and
less than 18 kDa in FPH-1 and FPH-2. The present study,
clearly demonstrated that whole tilapia waste can effectively
be converted to FPH and could be a potential
ingredient in functional food and as a rich source of highquality
protein in animal feed formulations.
Not Available
 
Date 2021-09-17T07:57:26Z
2021-09-17T07:57:26Z
2017
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/63773
 
Language English
 
Relation Not Available
 
Publisher Not Available