Antioxidant Properties of Tilapia (Oreochromis niloticus) Protein Hydrolysates Prepared with Different Proteases

Abstract

Abstract: This study was designed to compare the hydrolysis efficiencies of trypsin, protamex, flavourzyme, papain, bromelin, and two kinds of endogenous proteases derived from the stomach and intestine of tilapia, respectively for tilapia meat. Meanwhile, we compared antioxidant properties of the resulting hydrolysates. All these seven hydrolysates had antioxidant effects. The highest degree of hydrolysis (20.85%) for tilapia meat was obtained using papain. Moreover, the final hydrolysate presented optimum DPPH and superoxide anion radical scavenging rates, which were 75.74%, 34.35%, respectively. Pepsin provided a degree of hydrolysis of 17.03% and maximum hydroxyl radical scavenging rate and reducing power (60.51% and 0.653, respectively). Taken together, these results suggest that hydrolysates with better antioxidant activity can be produced by hydrolyzing tilapia meat with either papain or pepsin in comparison with other five proteases.

Key words: tilapia, hydrolysis, antioxidant activity

CLC Number:

S 农业科学

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