Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

Abstract Protein hydrolysates from fishery by-products, have resulted to be nutraceutical ingredients with potential to be applied in human nutrition; however, critical quality attributes are dependent of some process parameters such as enzyme source and degree of hydrolysis. This study reports the biochemical properties and antioxidant activity of protein hydrolysates at 10, 20 and 30% degree of hydrolysis (DH), prepared from sea catfish muscle and casein by treatment with alcalase (ALC) and a semi-purified protease extract (SPE) from intestinal tissues of sea catfish (Bagre panamensis). With SPE, the DH was reached faster than ALC regardless the protein substrate used. Sea catfish muscle (MUSC) hydrolysate made with SPE at 30% DH showed the highest antioxidant activity (DPPH: 118.8 µmoles TE/mg; ABTS: EC50 of 1.5 mg/mL). In FRAP assay, the MUSC hydrolysates produced with SPE or ALC at 20% DH showed the higher activity (0.38 and 0.40 µmoles TE/mg, respectively). MUSC hydrolysates made with SPE, contained the highest proportion of peptides with MW < 1.35 kDa, high protein content (72 to 78%,) and almost 50% of amino acids were essential. These results, suggest that intestinal proteases and muscle of marine catfish represents a potential source to elaborate antioxidant protein hydrolysates. Our results promote the full utilization of this fish species and offering a biotechnological strategy to the management and valorization of its byproducts.

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Isolation, purification and identification of three novel antioxidative peptides from patin (Pangasius sutchi) myofibrillar protein hydrolysates

LWT ◽

10.1016/j.lwt.2014.07.046 ◽

2015 ◽

Vol 60 (1) ◽

pp. 452-461 ◽

Cited By ~ 39

Author(s):

Leila Najafian ◽

Abdul Salam Babji

Keyword(s):

Myofibrillar Protein ◽

Protein Hydrolysates ◽

Pangasius Sutchi

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Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2021.1946630 ◽

2021 ◽

pp. 1-20

Author(s):

Klaudia Róża Korczek ◽

Joanna Tkaczewska ◽

Iwona Duda ◽

Władysław Migdał

Keyword(s):

Heat Treatment ◽

Antioxidant Activity ◽

In Vitro Digestion ◽

Protein Hydrolysates ◽

Clupea Harengus

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Systematic Investigation of Antioxidant Activity of Egg White Protein Hydrolysates Obtained by Pepsin

Advance Journal of Food Science and Technology ◽

10.19026/ajfst.5.3312 ◽

2013 ◽

Vol 5 (1) ◽

pp. 57-62 ◽

Cited By ~ 1

Author(s):

Shuguo Sun ◽

Meihu Ma ◽

Qinlu Lin ◽

Tao Yang ◽

Huihui Niu

Keyword(s):

Antioxidant Activity ◽

Egg White ◽

Systematic Investigation ◽

Protein Hydrolysates ◽

Egg White Protein

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Antioxidant activity of arrowhead protein hydrolysates produced by a novel multi-frequency S-type ultrasound-assisted enzymolysis

Natural Product Research ◽

10.1080/14786419.2019.1601192 ◽

2019 ◽

Vol 34 (20) ◽

pp. 3000-3003 ◽

Cited By ~ 4

Author(s):

Chaoting Wen ◽

Jixian Zhang ◽

Jie Zhou ◽

Meihong Cai ◽

Yuqing Duan ◽

...

Keyword(s):

Antioxidant Activity ◽

Protein Hydrolysates ◽

Ultrasound Assisted

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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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