Whitemouth croaker (Micropogonias furnieri) protein hydrolysates: chemical composition molecular mass distribution antioxidant activity and amino acid profile

Dias A. R. G., . and Vanier N. L., . and Zavareze E., . and Prentice C., . and Lima M. M., . and Moreira A. da S., . Whitemouth croaker (Micropogonias furnieri) protein hydrolysates: chemical composition molecular mass distribution antioxidant activity and amino acid profile. pp. 247-254. ISSN 2231-7546

The objective of the present work was to develop and evaluate whitemouth croakers (Micropogonias furnieri) protein hydrolysates by using the proximate composition the degree of hydrolysis antioxidant activity molar mass distribution profile and amino acid composition. Fillets of whitemouth croaker were hydrolysed with the enzyme alcalase 2.4 L (2/100 m/m enzyme/protein) by varying only the time thus hydrolysates after 2 4 and 8 h of hydrolysis were obtained. The hydrolysates were subjected to freeze-drying. The protein content of the hydrolysates ranged from 78.28 to 82.30 (dry basis) where the hydrolysate from the longest hydrolysis time showed the highest degree of hydrolysis (32.1) and oxidation inhibition force by the ABTS and DPPH methods (98.35 and 54.11 respectively). Because of the higher inhibitory activities of the hydrolysates they could be a promising alternative as bioactive additives suitable for application in foods to improve their stability and extend their shelf life.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(27).p...

Abstract

The objective of the present work was to develop and evaluate whitemouth croakers (Micropogonias furnieri) protein hydrolysates by using the proximate composition the degree of hydrolysis antioxidant activity molar mass distribution profile and amino acid composition. Fillets of whitemouth croaker were hydrolysed with the enzyme alcalase 2.4 L (2/100 m/m enzyme/protein) by varying only the time thus hydrolysates after 2 4 and 8 h of hydrolysis were obtained. The hydrolysates were subjected to freeze-drying. The protein content of the hydrolysates ranged from 78.28 to 82.30 (dry basis) where the hydrolysate from the longest hydrolysis time showed the highest degree of hydrolysis (32.1) and oxidation inhibition force by the ABTS and DPPH methods (98.35 and 54.11 respectively). Because of the higher inhibitory activities of the hydrolysates they could be a promising alternative as bioactive additives suitable for application in foods to improve their stability and extend their shelf life.

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Item Type:	Article
AGROVOC Term:	Micropogonias furnieri
AGROVOC Term:	Fresh fish
AGROVOC Term:	Protein hydrolysate
AGROVOC Term:	Proximate composition
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Antioxidants
AGROVOC Term:	Chemical composition
AGROVOC Term:	Amino acids
AGROVOC Term:	Inhibition
AGROVOC Term:	Protein content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7783

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