Antioxidant hydrolysates production from Argentine anchovy (Engraulis anchoita) with different enzymes


Citation

Piotrowicz I. B. B., . and Mellado M. M. S, . Antioxidant hydrolysates production from Argentine anchovy (Engraulis anchoita) with different enzymes. pp. 1203-1211. ISSN 22317546

Abstract

Hydrolysates of Argentine anchovy were produced with Alcalase Flavourzyme and Protamex checking the degree of hydrolysis and antioxidant activity through inhibition of lipid peroxidation scavenger effect of free radical DPPH and reducing power. The maximum value of the degree of hydrolysis obtained was 78.26 1.66 with the hydrolysate obtained in 5 hours of reaction with Alcalase that also showed the greatest inhibition of lipid peroxidation (23.38). The hydrolysate obtained with Protamex in 3 hours of reaction was more effective for scavenger free radical DPPH (53.32 0.44) whereas in the reducing power the enzyme Alcalase with 3 and 5 hours of reaction produced the most active hydrolysates. The Protamex hydrolysate had a high percentage of essential amino acids compared with the Alcalase hydrolysate and the presence of hydrophobic amino acids like histidine proline methionine tyrosine and phenylalanine could be the reason for the bioactivity of hydrolysates increase.


Download File

Full text available from:

Abstract

Hydrolysates of Argentine anchovy were produced with Alcalase Flavourzyme and Protamex checking the degree of hydrolysis and antioxidant activity through inhibition of lipid peroxidation scavenger effect of free radical DPPH and reducing power. The maximum value of the degree of hydrolysis obtained was 78.26 1.66 with the hydrolysate obtained in 5 hours of reaction with Alcalase that also showed the greatest inhibition of lipid peroxidation (23.38). The hydrolysate obtained with Protamex in 3 hours of reaction was more effective for scavenger free radical DPPH (53.32 0.44) whereas in the reducing power the enzyme Alcalase with 3 and 5 hours of reaction produced the most active hydrolysates. The Protamex hydrolysate had a high percentage of essential amino acids compared with the Alcalase hydrolysate and the presence of hydrophobic amino acids like histidine proline methionine tyrosine and phenylalanine could be the reason for the bioactivity of hydrolysates increase.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Antioxidants
AGROVOC Term: Hydrolysis
AGROVOC Term: Engraulis anchoita
AGROVOC Term: Enzymes
AGROVOC Term: Lipid peroxidation
AGROVOC Term: Free radicals
AGROVOC Term: Histidine
AGROVOC Term: Proline
AGROVOC Term: Methionine
AGROVOC Term: Tyrosine
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22104

Actions (login required)

View Item View Item