Characterization of Fish Protein Hydrolysate from Tilapia (Oreochromis Niloticus) by-Product
作者： Jumardi Roslan , Khairul Faezah Md Yunos , Norhafizah Abdullah , Siti Mazlina Mustapa Kamal , None
DOI: 10.1016/J.AASPRO.2014.11.044
关键词:
摘要: Several by-products, such as skin, bones, frames, heads and tails are produced during the processing of tilapia fish (Oreochromis niloticus) into fillets. These by-products can be converted by-producthydrolysate powder(TBHP) with beneficial functional properties. The TB hydrolysate through enzymatic hydrolysis was characterized in term chemical amino acid (AA) compositions, molecular weight distribution ACE inhibition activity. TBHP has showna good nutritional value high protein content (62.71%)and essential acids (199.15 mg/g).High activity (88.26%) might due to presence low peptides.
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