Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values.

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PRODUKSI HIDROLISAT PROTEIN ANTIOKSIDAN MELALUI HIDROLISIS ENZIMATIK PROTEIN KULIT AYAM BROILER DENGAN ENZIM PAPAIN

Jurnal Kimia ◽

10.24843/jchem.2020.v14.i02.p16 ◽

2020 ◽

pp. 206

Author(s):

N. M. Puspawati ◽

P. P. Dewi ◽

N. W. Bogoriani ◽

N. K. Ariati

Keyword(s):

Antioxidant Activity ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Degree Of Hydrolysis ◽

Dpph Radical ◽

Hydrolysis Time ◽

Protein Hydrolyzate ◽

Chicken Skin ◽

Hydrolysis Of

Penelitian ini bertujuan untuk menentukan aktivitas antioksidan hidrolisat protein yang dihasilkan dari proses hidrolisis enzimatik protein kulit ayam dengan menggunakan variasi konsentrasi enzim papain. Proses hidrolisis dilakukan dengan variasi konsentrasi enzim 1, 3,dan 5% (b/b protein), pada pH 7, suhu 50oC dan waktu hidrolisis 24 jam. Parameter yang diukur meliputi derajat hidrolisis, persen peredaman radikal DPPH (diphenylpicryl hidrazyl), dan komposisi asam amino hidrolisat protein yang paling aktif antioksidan. Hasil penelitian menunjukkan penggunaan konsentrasi enzim yang berbeda menghasikan hidrolisat protein dengan derajat hidrolisis dan persen peredaman DPPH yang berbeda. Penggunaan konsentrasi enzim papain 1, 3, dan 5% menghasilkan hidrolisat protein dengan derajat hidrolisis berturut-turut sebesar 9,3±1,8, 18,09±5,6, dan 23,15±6.33%, dan persentase hambatan radikal DPPH pada konsentrasi uji 100 ppm berturut-turut sebesar 16,75±0,07, 58,35±0,00, dan 52,99±0,07%. Hidrolisat protein yang diperoleh menggunakan enzim papain 3% (b/b protein) menunjukkan persen peredaman tertinggi dengan nilai IC50 92,98 ppm, memiliki komposisi asam amino tertiggi asam glutamat dan terendah valine. Kata kunci: antioksidan, enzim papain, hidrolisat protein, kulit ayam This study aimed to determine the antioxidant activity of protein hydrolyzate produced from the enzymatic hydrolysis of chicken skin protein by using variations of the enzyme papain concentration. The hydrolysis process was carried out with variations in the concentration of the enzymes 1, 3, and 5% (w/w protein base), at pH 7, temperature 50oC, and hydrolysis time 24 hours. The parameters measured including degree of hydrolysis, percentage of inhibition of DPPH radical (diphenylpicryl hydrazyl) and amino acid composition of the protein hydrolyzate with the highest antioxidant activity. The results showed that the use of different enzyme concentrations resulted in protein hydrolyzate with different degrees of hydrolysis and percentage of inhibition of DPPH. The use of papain enzymes 1, 3, and 5% produced protein hydrolyzate with the degree of hydrolysis of 9.3 ± 1.8, 18.09 ± 5.6, and 23.15 ± 6.33%, and the percentage of inhibition of DPPH radical at a concentration of 100 ppm 16.75 ± 0.07, 58.35 ± 0.00, and 52.99 ± 0.07% respectively. Protein hydrolyzate obtained using the enzyme papain 3% (w/w protein) exhibited the highest percentage of inhibition of DPPH with an IC50 value of 92.98 ppm, having the highest amino acid composition of glutamic acid and the lowest valine. Keywords: antioxidant, enzyme papain, protein hydrolyzate, chicken skin

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Comparison of Yield, Antioxidant Activity and Functional Properties of Protein Hydrolysates from Tuna and Pollock Frame

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1327 ◽

2012 ◽

Vol 554-556 ◽

pp. 1327-1331

Author(s):

Li Jun Zhang ◽

Qian Cheng Zhao ◽

Bing Bing Wang ◽

Xue Wan ◽

Zhi Bo Li ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Properties ◽

Protein Hydrolysate ◽

Protein Hydrolysates ◽

Degree Of Hydrolysis ◽

Basic Composition ◽

Foaming Ability ◽

Hydrolysis Of ◽

Better Than

Protein hydrolysates from Tuna frame (TFPH) and Pollock frame (PFPH) were prepared by papain, respectively.The yield, the basic composition content, the antioxidant activity and functional properties (solubility, emulsifying and foaming ability) and the degree of hydrolysis of the protein hydrolysates were evaluated. Results suggest that solubility, antioxidant activity of protein hydrolysate from Pollock frame are better than that of tuna frame, but the yield is lower than that of tuna frame.

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Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

Current Pharmaceutical Biotechnology ◽

10.2174/1389201021666200506072526 ◽

2020 ◽

Vol 21 (12) ◽

pp. 1249-1258

Author(s):

Cindy T. Sepúlveda ◽

José E. Zapata

Keyword(s):

Molecular Weight ◽

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Protein Concentration ◽

Polynomial Equation ◽

Degree Of Hydrolysis ◽

Red Tilapia ◽

Hydrolysis Conditions ◽

Hydrolysis Of ◽

By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

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Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽

10.26656/fr.2017.5(4).701 ◽

2021 ◽

Vol 5 (4) ◽

pp. 153-162

Author(s):

M.K. Zainol ◽

F.W. Abdul Sukor ◽

A. Fisal ◽

T.C. Tuan Zainazor ◽

M.R. Abdul Wahab ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Protein Hydrolysate ◽

Hard Clam ◽

Degree Of Hydrolysis ◽

Protein Hydrolysis ◽

Meretrix Meretrix ◽

Optimum Conditions ◽

Hydrolysis Time ◽

Hydrolysis Conditions ◽

Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

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Enzymatic Fractionation of Protein, Fat and Chitin from Hermetia illucens (L.) (Diptera: Stratiomyidae)

Proceedings ◽

10.3390/proceedings2019036187 ◽

2020 ◽

Vol 36 (1) ◽

pp. 187

Author(s):

Michael Josias Woods ◽

Louwrens Christiaan Hoffman ◽

Elsje Pieterse ◽

Neill Jurgens Goosen

Keyword(s):

Protein Hydrolysate ◽

Protein Solubility ◽

Amino Acid Profile ◽

Process Conditions ◽

Degree Of Hydrolysis ◽

Hermetia Illucens ◽

Hydrolysis Conditions ◽

Hydrolysis Of ◽

Central Composite ◽

By Products

Abstract: Insects have the ability to convert biowaste into valuable functional compounds, such as proteins, fat and chitin. Currently, unlike with conventional commodities, there are few fractionation methods to isolate these compounds for diversification of use. Enzymatic hydrolysis is a possible method to fractionate Hermetia illucens larvae, into protein, fat and chitin. This method is a particularly attractive due to the milder process conditions required compared to chemical methods, the relative ease to control the reaction and minimal formation of unpalatable and toxic by-products. A central composite design was used to help identify the optimum hydrolysis conditions for fractionation. At these conditions the fat recovery was ?~81%; substantially more than previous attempts and the fatty acid profile stayed unchanged from the original larvae material. The protein solubility was ~57%, with a degree of hydrolysis of ~22%, and was on par with previous studies. The amino acid profile of the soluble proteins differed from the original larvae material with a slight decrease in the ratio of essential to total amino acids. The insoluble proteins were accounted for with the chitin. A washing-and-sieving step, as means to recover the insoluble proteins from the chitin is envisaged. Also, the spray drying of the protein hydrolysate produced and its functional properties allows for future investigation. This technology allows for higher margins to be made, both environmentally as well as financially, compared to the use of the ‘intact’ biomass.

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Antioxidant activities of snakehead (Channa striata) fish skin: peptides hydrolysis using protease tp2 isolate from swamp plant silage

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1264 ◽

2020 ◽

Vol 14 ◽

pp. 379-384

Author(s):

Ace Baehaki ◽

Indah Widiastuti ◽

Citra Nainggolan ◽

Nuni Gofar

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Protein Hydrolysates ◽

Degree Of Hydrolysis ◽

Fish Skin ◽

Hydrolysis Time ◽

Channa Striata ◽

Pre Treatment ◽

Hydrolysis Of

The purpose of this research was to study the antioxidants activities of peptides from skin fish of snakehead (Channa striata), using hydrolysis of protease TP2 isolate from swamp plant silage. This research 5 treatments hydrolysis time (0, 30, 60, 90, 120 min, respectively), with two replicates, which included several stages of preparation and pre-treatment of the snakehead fish skin production of protease enzymes which were isolated from swamp water, preparation of protein hydrolysates, measurement of hydrolysis degrees, analysis of peptides content and analysis of the antioxidant activity. Results showed that the treatment had given a significant effect on the 5% level of the degree of hydrolysis production (13.98% ”“ 27.08%), with peptides content of 2.73% ”“ 3.78% and antioxidant activity (10.75% ”“ 20.7%). The results of the degree of hydrolysis indicate that the longer the hydrolysis time, the percent degree of hydrolysis will increase. Peptide content and antioxidant activity were increased with increasing hydrolysis time.

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Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v7i1.3593 ◽

2021 ◽

Vol 7 (1) ◽

Author(s):

Anggi Angelita Hermaya ◽

Edison Edison ◽

Andarini Diharmi

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Protein Hydrolysate ◽

Enzyme Concentration ◽

Enzyme Hydrolysis ◽

Raw Material ◽

Degree Of Hydrolysis ◽

Protein Hydrolyzate ◽

Fish Meat ◽

Dpph Method

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate. The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate. The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.

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RESEARCH ON THE SUITABLE PARAMETERS FOR HYDROLYSIS REACTION OF RED MEAT OF STRIPED TUNA (SARDA ORIENTALIS) BY USING COMMERCIAL PROTAMEX

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/55/5a/12185 ◽

2018 ◽

Vol 55 (5A) ◽

pp. 108 ◽

Cited By ~ 1

Author(s):

Bui Xuan Dong

Keyword(s):

Reaction Time ◽

Protein Hydrolysate ◽

Red Meat ◽

Hydrolysis Reaction ◽

Degree Of Hydrolysis ◽

Processing Industry ◽

Fish Meat ◽

Lean Fish ◽

Hydrolysis Of ◽

By Products

Red meat of Sarda orientalis is one of by-products of tuna processing industry, the source of Sarda orientalis red meat is abundant in Vietnam. Red meat of Sarda orientalis contained 27 % of protein and 0.53 % of lipid, thus, it was classified into lean fish meat and a perfect resource for protein hydrolysate production. The purpose of this research is to hydrolyze Sarda orientalis red meat by using protamex enzyme to obtain protein hydrolysates. The suitable parameters for hydrolysis reaction were reaction time of 4 h, ratio of Protamex enzyme to red meat of 0.4 % (based on the weight of red meat, w/w), and reaction temperature of 55 °C with the maximal value of degree of hydrolysis of 7.03 %. The highest degree of hydrolysis in this research can compare to previous researches.

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ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE PRODUCED FROM TUNA EYE (Thunnus sp.) BY ENZYMATIC HYDROLYSIS

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v21i3.24736 ◽

2018 ◽

Vol 21 (3) ◽

pp. 522 ◽

Cited By ~ 1

Author(s):

Dewi Mutamimah ◽

Bustami Ibrahim ◽

Wini Trilaksani

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Protein Hydrolysate ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Degree Of Hydrolysis ◽

Protective Agent ◽

Ic50 Value ◽

Canning Industry ◽

Hydrolysis Of

Tuna (Thunnus sp.) by-products from frozen loin and canning industry especially the eye is rich in proteins and in lipids consisting of polyunsaturated fatty acids (PUFA). That requires protective agent (antioxidant) to inhibit the oxidation naturally present and predicted to be protein peptides. Enzymatic hydrolysis of protein is an appropriate method to produce bioactive peptide with such nutraceutical/pharmaceutical function such as an antioxidant peptide. This study aimed to produce protein hydrolysate having a function as anwith an antioxidant activity from eye of tuna through enzymatic hydrolysis and determining the antioxidant activity by DPPH methods. Protein soluble content of tuna’s eye protein hydrolysate (TEPH) ranged from 59.98±0.130 to 94.90±0.002%. The degree of hydrolysis (DH) of TEPH was about 9.10±0.28 to 16.14±0.09%. The highest inhibition of DPPH radical scavenging activity was 93.57±0.05% (at 5 mg/mL) was obtained with a DH of 11.35±0.002% at the concentration 0.1% of papain for 6 hours hydrolysis. The IC50 value of was 1.08±0.008 mg/mL

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Aktivitas Antioksidan Hidrolisat Kolagen Kulit Ikan Nila (Oreochromis niloticus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v23i3.31732 ◽

2020 ◽

Vol 23 (3) ◽

pp. 423-433

Author(s):

Deny Tri Prastyo ◽

Wini Trilaksani ◽

Nurjanah

Keyword(s):

Antioxidant Activity ◽

Oreochromis Niloticus ◽

Biological Activities ◽

Raw Material ◽

Antioxidant Compounds ◽

Degree Of Hydrolysis ◽

Hydrolysis Time ◽

Average Percentage ◽

Skin Collagen

Tilapia skin is a by-product of fish processing which can be used as an alternative raw material for collagen and its hydrolyzate. Collagen hydrolyzate is known to have potential biological activities including antioxidants. This study aims to examine the antioxidant activity of collagen hydrolyzate from the skin of tilapia (Oreochromis niloticus) in vitro. This research was divided into three stages including collagen pretratment, collagen extraction and collagen hydrolysis. In the hydrolysis process papain enzymes are used with different concentrations (4,000 U/g, 6,000 U/g, 8,000 U/g samples) with hydrolysis time for 60, 120 and 180 minutes. The average yield value of tilapia skin collagen hydrolyzate was 15.17%. The hydrolysis time, the concentration of enzymes given and the interaction between the two factors significantly affected the value of the degree of hydrolysis and antioxidant activity of the hydrolyzed collagen of tilapia skin. Collagen hydrolyzed for 120 minutes by giving an enzyme concentration of 8,000 U had an average percentage of degree of hydrolysis of 33.94%, and the best IC50 value was 93.32 µg/mL, categorized as strong antioxidant compounds. The zeta potential value of the tilapia skin collagen hydrolyzate was -10.9 mV.

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