Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates.
作者： Jamilah Bakar , D. Mat Hashim , Alfi Khatib , M. Shamloo
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摘要: The amino-acid composition, 2, 2-Diphenyl-1-picryhydrazyl (DPPH) radical-scavenging activity, and peptide patterns of tilapia protein hydrolysates produced by the enzymatic hydrolysis Alcalase (AH), Flavourzyme (FH) and Protamex (PH) for 5h using pH-stat method were studied. ratio essential amino acids to non-essential amino acids increased after in all samples; however, no significant differences among them observed. AH had a highest (P < 0.05) DPPH activity, but significant difference between FH PH was SDS-PAGE showed reduction number intensity bands with increasing time hydrolysis. Flavourzyme lowest rate hydrolytic activity towards mince.
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