Production of hydrolyzed protein from Kilka by enzymatic hydrolysis and evaluation of its bioactive properties

Document Type : Research Paper

Authors

1 M.Sc. in Seafood Processing, Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran

2 Assistant Professor in Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran

3 Associate Professor in Department of Biomaterials, Iran Polymer and Petrochemical Institute, Tehran, Iran

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.

Keywords

References

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Aquatic Physiology and Biotechnology
Volume 5, Issue 3
November 2017
Pages 39-58

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