Abstract
In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein’s secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference55 articles.
1. FAO (2016). Fishery and Aquaculture Statistics, Food and Agriculture Organization of the United Nations.
2. Nondestructive prediction of freshness for bighead carp (Hypophthalmichthys nobilis) head by Excitation-Emission Matrix (EEM) analysis based on fish eye fluid: Comparison of BPNNs and RBFNNs;Shi;Food Chem.,2022
3. Responses of Invasive Silver and Bighead Carp to a Carbon Dioxide Barrier in Outdoor Ponds;Cupp;Can. J. Fish. Aquat. Sci.,2017
4. Ashraf, S.A., Adnan, M., Patel, M., Siddiqui, A.J., Sachidanandan, M., Snoussi, M., and Hadi, S. (2020). Fish-based bioactives as potent nutraceuticals: Exploring the therapeutic perspective of sustainable food from the sea. Mar. Drugs, 18.
5. Influences of drying methods on nutritional properties of tilapia fish (Oreochromis nilotieus);Chukwu;World J. Agric. Sci.,2009
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献