66 research outputs found
Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme
No full textAntioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage
No full textEffect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate
No full textComposition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle
No full textPH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate
No full textOptimization of process parameters for the production of collagen peptides from fish skin (Epinephelus malabaricus) using response surface methodology and its characterization
No full textChromatographic Separation and Tandem MS Identification of Active Peptides in Potato Protein Hydrolysate That Inhibit Autoxidation of Soybean Oil-in-Water Emulsions
No full textThe neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin
No full textComposition, Functional Properties, Antioxidant Activity and Efficiency as Bacterial Growth Medium of Minced Tilapia (Oreochromis niloticus) Wash-Water
No full textNot Available
No full textNot AvailableSoft tissue from cultured farm fresh oysters (Crassostrea madrasensis) was subjected to two standard enzymatic peptide extraction procedures using pepsin and papain. The crude extracts obtained were partially purified by column chromatography and were freeze-dried. The hydrolysates obtained were compared with respect to their degree of hydrolysis (DH), antioxidant potential (AP) and total phenolic content (TPC). The hydrolysate showing better antioxidant property was further subjected to purification by high performance liquid chromatography and characterized by LC-MS/MS. Papain-digested oyster protein (OPHpap) hydrolysate showed higher DH, AP and TPC. OPHpap was further subjected to ultrafiltration and fractionated into 3 sizes namely, above 10, 3–10 and 1–3 kDa according to the molecular size. Antioxidant capacity of\3 kDa fraction OPHpap-3 evaluated by DPPH free radical scavenging assay, metal chelating activity, linoleic acid autoxidation assay showed maximum effectiveness. Of the seven fractions collected by purification of OPH-pap-3 on semi-preparative RP-HPLC, fraction 7 that showed the highest antioxidant activity was further characterized by LC-ESI-MS/MS and its sequence determined. An antioxidant peptide molecule with thirteen amino acids was identified in oyster protein hydrolysate obtained by papain digestion that may find application as a nutraceutical or may be utilized in food industry for prevention of rancidity in foods.Not Availabl
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