Production factors affecting antioxidant peptides from tilapia processing byproducts

AUTOR(ES)

WACHIRATTANAPONGMETEE, Kwanruedee, KATEKAEW, Somporn, SAE-EAW, Amporn, THAWORNCHINSOMBUT, Supawan

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

13/12/2018

RESUMO

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.

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