Fish protein hydrolysates have been extensively researched in order to better understand the potential of fish protein and the industrial potential of fish waste as usable bioactive peptides. Using alcalase and thermolysin enzymes, the activities of antioxidative and angiotensin converting enzyme (ACE)-inhibitory peptides extracted from freshwater fish of the Red Tilapia protein (Oreochromis niloticus) were evaluated. At 37°C and pH 7.4, the enzymatic hydrolysis process was carried out for 4 hours. The degree of hydrolysis after two hours of hydrolysis with thermolysin and alcalase enzymes was 76.29 percent and 63.49 percent, respectively. The bioactive activities of hydrolysates collected after 1 hour and 2 hours of hydrolysis were studied further. Based on ABTS radical scavenging activity and reducing power assays, the thermolysin enzyme generated higher antioxidant activities than the alcalase enzyme. After 1 hour of hydrolysis, thermolysin enzyme produced higher ACE-inhibitory activities, while alcalase enzyme produced higher inhibition activities after 2 hours of hydrolysis. The thermolysin hydrolysates have a stronger inhibitory effect on the ACE enzyme than alcalase hydrolysates, according to the chosen cut-off interval of hydrolysates. This study found that hydrolysates made from Red Tilapia protein can act as a health-promoting ingredient by reducing free radicals in the human system and extending the shelf life of functional foods. The hydrolysates may also be used as an antihypertensive component in the treatment of moderate hypertension patients.
Author (s) DetailsNur ‘Aliah Daud
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia.
Abdul Salam Babji
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia.
Salma Mohamad Yusop
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia.
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