Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis

摘要: Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- two-step hydrolysis using commercial proteases were investigated. Hydrolysates single protease including Alcalase (HA), Flavourzyme (HF), Protamex (HPr) papain (HPa) had increases in antioxidant activities as the degree (DH) increased up to 40 % (P < 0.05). Amongst all hydrolysates, HA having DH showed highest activities. When was further hydrolysed papain, resulting hydrolysate (HAPa) exhibited for assays tested ABTS radical scavenging activity metal chelating HAPa generally remained constant a wide pH range (1–11) during heating at 30–100 °C. Both simulated gastrointestinal tract model system, especially intestine condition. (100–1,000 ppm) could retard lipid oxidation β-carotene-linoleate lecithin-liposome systems dose dependent manner. Peptides both with molecular weight 513 Da 1,484 Da possessed strongest activity, respectively. The amino acid profile contained high amount hydrophobic acids (38.26–38.85 %) glutamic acid/glutamine, lysine aspartic acid/asparagine dominant acids. However, higher acceptability than did HA, owing lower bitterness. Therefore, use combination isolate rendered reduced bitterness, which serve functional supplement.