A Comparative Study between Tilapia (Oreochromis niloticus) By-product and Tilapia Protein Hydrolysate on Angiotensin I-converting Enzyme (ACE) Inhibition Activities and Functional Properties

Jumardi Roslan, and Siti Mazlina Mustapa Kamal, and Khairul Faezah Md. Yunos, and Norhafizah Abdullah, (2018) A Comparative Study between Tilapia (Oreochromis niloticus) By-product and Tilapia Protein Hydrolysate on Angiotensin I-converting Enzyme (ACE) Inhibition Activities and Functional Properties. Sains Malaysiana, 47 (2). pp. 309-318.

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Abstract

Tilapia is a popular freshwater fish and among the important cultured fish grown worldwide. In this study, fish protein hydrolysate was produced from tilapia (Oreochromis niloticus) by-product (TB) and tilapia muscle (TM) through enzymatic hydrolysis using alcalase. The TB and TM protein hydrolysates were evaluated for its characteristics in terms of angiotensin I-converting enzyme (ACE) inhibition activity, peptide size distribution, and functional properties. Hydrolysis for 1 h for TB and TM successfully produced low molecular weight peptides (80% at pH2-9) and good emulsifying, water and oil holding capacities. The study indicated that tilapia protein hydrolysates have the potential to be used as functional food products.

Item Type: Article
Uncontrolled Keywords: Aangiotensin I-converting enzyme (ACE ) inhibition activity,functional properties, Tilapia by-product proteinhydrolysate, tilapia muscle protein hydrolysate
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 10 Mar 2020 02:12
Last Modified: 18 Jun 2020 14:27
URI: http://eprints.ums.edu.my/id/eprint/25118

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