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Yarnpakdee S, Benjakul S, Kristinsson HG, et al. Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. 2014;52(6):3336-49doi: 10.1007/s13197-014-1394-7.
Yarnpakdee, S., Benjakul, S., Kristinsson, H. G., & Kishimura, H. (2015). Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. Journal of food science and technology, 52(6), 3336-49. https://doi.org/10.1007/s13197-014-1394-7
Yarnpakdee, Suthasinee, et al. "Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis." Journal of food science and technology vol. 52,6 (2015): 3336-49. doi: https://doi.org/10.1007/s13197-014-1394-7
Yarnpakdee S, Benjakul S, Kristinsson HG, Kishimura H. Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. 2015 Jun;52(6):3336-49. doi: 10.1007/s13197-014-1394-7. Epub 2014 May 08. PMID: 26028714; PMCID: PMC4444872.
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J Food Sci Technol. 2015 Jun;52(6):3336-49. doi: 10.1007/s13197-014-1394-7. Epub 2014 May 08.

Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis.

Journal of food science and technology

Suthasinee Yarnpakdee, Soottawat Benjakul, Hordur G Kristinsson, Hideki Kishimura

Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
  2. Matis - Icelandic Food and Biotechnology R & D, Vinlandsleid 12, 113 Reykjavik, Iceland ; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611 USA.
  3. Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan.

PMID: 26028714 PMCID: PMC4444872 DOI: 10.1007/s13197-014-1394-7

Abstract

Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated. Hydrolysates prepared using single protease including Alcalase (HA), Flavourzyme (HF), Protamex (HPr) and papain (HPa) had increases in antioxidant activities as the degree of hydrolysis (DH) increased up to 40 % (P < 0.05). Amongst all hydrolysates, HA having 40 % DH showed the highest antioxidant activities. When HA was further hydrolysed by papain, the resulting hydrolysate (HAPa) exhibited the highest antioxidant activities for all assays tested (P < 0.05). ABTS radical scavenging activity and metal chelating of HAPa generally remained constant in a wide pH range (1-11) and during heating at 30-100 °C. Both activities increased in the simulated gastrointestinal tract model system, especially in intestine condition. HAPa (100-1,000 ppm) could retard lipid oxidation in β-carotene-linoleate and lecithin-liposome model systems in a dose dependent manner. Peptides in both HA and HAPa with molecular weight of 513 Da and 1,484 Da possessed the strongest ABTS radical scavenging activity and metal chelating activity, respectively. The amino acid profile of both HA and HAPa contained a high amount of hydrophobic amino acids (38.26-38.85 %) and had glutamic acid/glutamine, lysine and aspartic acid/asparagine as the dominant amino acids. However, HAPa showed a higher acceptability than did HA, owing to the lower bitterness. Therefore, the use of Alcalase in combination with papain for hydrolysis of protein isolate rendered the hydrolysate with antioxidant properties and reduced bitterness, which could serve as the functional supplement.

Keywords: Antioxidant activity; Commercial proteases; Nile tilapia; Protein hydrolysate; Two-step hydrolysis

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