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首页> 外文期刊>Indian Journal of Fisheries >Functional and antioxidative properties of fish protein hydrolysate (FPH) produced from the frame meat of striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) using alkaline protease alcalase
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Functional and antioxidative properties of fish protein hydrolysate (FPH) produced from the frame meat of striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) using alkaline protease alcalase

机译：使用碱性蛋白酶碱性蛋白酶从条带cat鱼Pangasianodon hypophthalmus（Sauvage，1878）的骨架肉中生产的鱼蛋白水解物（FPH）的功能和抗氧化特性

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摘要

The striped catfish Pangasianodon hypophthalmus has gained importance as a potential candidate for aquaculture in India. It is an abundant and underutilised resource that can be used as a unique protein source to make fish protein hydrolysates (FPH). The objective of the present study was to prepare FPH from the frame meat of P hypophthalmus using the alkaline protease alcalase at different enzyme-substrate concentrations of 0.5%, 1.5% and 2.5% (v/w) of the protein content of the substrate and to compare the yield, functional and antioxidative properties. Among the functional properties, foaming capacity, emulsification capacity, oil binding capacity and peptide solubility were studied. 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, as well as reducing property assay and metal chelating ability study were done to assess the antioxidative property. The increase in concentration of alcalase enzyme was found to have a significant effect (p<0.05) on increasing the degree of hydrolysis. The hydrolysate showed better functional properties at low degree of hydrolysis. Antioxidative property also decreased significantly (p<0.05) with increase in degree of hydrolysis. The study proved that the protein hydrolysate produced from P hypophthalmus is having excellent functional and antioxidative properties especially at lower enzyme concentration of 0.5% (v/w) and has potential use as functional food ingredient
机译：条纹cat鱼Pangasianodon hypophthalmus作为印度水产养殖的潜在候选者已变得越来越重要。它是一种丰富而未充分利用的资源，可以用作制作鱼蛋白水解物（FPH）的独特蛋白质来源。本研究的目的是使用碱性蛋白酶alcalase在碱性磷酸酶的底物蛋白质含量的0.5％，1.5％和2.5％（v / w）的不同酶-底物浓度下，从P下眼睑的骨架肉中制备FPH。比较产量，功能和抗氧化性能。在功能特性中，研究了发泡能力，乳化能力，油结合能力和肽溶解度。进行了1,1-二苯基-2-吡啶并肼基（DPPH）测定以及还原性测定和金属螯合能力研究，以评估其抗氧化性。发现alcalase酶浓度的增加对增加水解度具有显着影响（p <0.05）。水解产物在低水解度下显示出更好的功能性质。随着水解度的增加，抗氧化性能也显着降低（p <0.05）。该研究证明，由下丘脑对虾产生的蛋白质水解产物具有出色的功能和抗氧化特性，尤其是在酶浓度低至0.5％（v / w）的情况下，具有潜在的功能性食品成分

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