EFFECT OF HYDROLYSING CONDITION ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM CRUCIAN CARP (CARASSIUS CARASSIUS)

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MEHREGAN NIKOO ALIREZA; SADEGHI MAHOONAK ALIREZA; GHORBANI MOHAMMAD; TAHERI ALI; ALAMI MEHRAN; KAMALI FAEZE

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:4 Page(s): 351-364

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Title

EFFECT OF HYDROLYSING CONDITION ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM CRUCIAN CARP (CARASSIUS CARASSIUS)

Author(s)

Keywords

ANTIOXIDANT ACTIVITYQ2

CARASSIUS CARASSIUSQ1

ENZYMATIC HYDROLYSISQ2

PROTEIN HYDROLYSATEQ2

Abstract

In this study PROTEIN HYDROLYSATE was produced from the crucian carp using Alcalase 2.4L.The effect of temperature (40, 45, 50 and 55oC), time (60, 90, 120, 150, 180 & 210min) and enzyme/substrate (Protein) at ratio of (30, 60 and 90 Anson unit), on degree of hydrolysis and ANTIOXIDANT ACTIVITY of product were investigated in a in a completely randomized design. The highest degree of hydrolysis was observed at 45oC, after 180min and enzyme/substrate ratio of 60 Anson unit/ Kg substrate. Under these conditions, degree of hydrolysis was 39.38 %. The ANTIOXIDANT ACTIVITY of PROTEIN HYDROLYSATE was studied using DPPH radical scavenging activity, reducing power and Fe++chelating activity. The most DPPH radical scavenging activity was 57.5%, that was obtained at 45ºC, enzyme activity of 60 Au/kg and 150min of time of hydrolysis. Highest Fe++chelating activity (44.56%) observed at 45oC, enzyme activity of 60 Au/kg, and hydrolysis time of 180min. The highest reducing ability of PROTEIN HYDROLYSATE observed at 120min. Hydrolysis time which showed 67.32% reducing power compared to 100 ppm ascorbic acid (100 %).

Cites

OPTIMIZATION OF PROTEIN HYDROLYSATES WITH ANTIOXIDANT ACTIVITY OF VISCERA YELLOWFIN TUNA (THUNNUS ALBACARES) WITH THE PROTAMEX ENZYME

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APA: Copy

MEHREGAN NIKOO, ALIREZA, SADEGHI MAHOONAK, ALIREZA, GHORBANI, MOHAMMAD, TAHERI, ALI, ALAMI, MEHRAN, & KAMALI, FAEZE. (2013). EFFECT OF HYDROLYSING CONDITION ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM CRUCIAN CARP (CARASSIUS CARASSIUS). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(4), 351-364. SID. https://sid.ir/paper/233924/en

Vancouver: Copy

MEHREGAN NIKOO ALIREZA, SADEGHI MAHOONAK ALIREZA, GHORBANI MOHAMMAD, TAHERI ALI, ALAMI MEHRAN, KAMALI FAEZE. EFFECT OF HYDROLYSING CONDITION ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM CRUCIAN CARP (CARASSIUS CARASSIUS). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(4):351-364. Available from: https://sid.ir/paper/233924/en

IEEE: Copy

ALIREZA MEHREGAN NIKOO, ALIREZA SADEGHI MAHOONAK, MOHAMMAD GHORBANI, ALI TAHERI, MEHRAN ALAMI, and FAEZE KAMALI, “EFFECT OF HYDROLYSING CONDITION ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM CRUCIAN CARP (CARASSIUS CARASSIUS),” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 4, pp. 351–364, 2013, [Online]. Available: https://sid.ir/paper/233924/en

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