OPTIMIZATION OF DIFFERENT FACTORS AFFECTING ANTIOXIDANT ACTIVITY OF CRUCIAN CARP (CARASSIUS CARASSIUS) PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY

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MEHREGAN NIKOO A.R.; SADEGHI MAHOONAK A.R.; GHORBANI M.; TAHERI A.; ALAMI M.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:1 Page(s): 95-110

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Title

OPTIMIZATION OF DIFFERENT FACTORS AFFECTING ANTIOXIDANT ACTIVITY OF CRUCIAN CARP (CARASSIUS CARASSIUS) PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY

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Keywords

FISH PROTEIN HYDROLYSATEQ2

ANTIOXIDANT ACTIVITYQ1

CARASSIUS CARASSIUSQ2

ALCALASEQ2

RESPONSE SURFACE METHODOLOGYQ1

Abstract

The objective of this study was to produce FISH PROTEIN HYDROLYSATE (FPH) with the most ANTIOXIDANT ACTIVITY, by enzymatic hydrolysis from (Carassius carassius). The protein of crucian carp a low value fish was hydrolyzed by ALCALASE 2.4L and the optimal hydrolysis parameters of strongest antioxidant capacity of peptides were obtained using RESPONSE SURFACE METHODOLOGY (RSM) by the central rotatable composite design (CRCD). The combined effects of temperature, time and enzyme activity on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity of FPH were well fitted to a quadric equation with using Design expert software. The mathematical model presented a plateau region with maximum ANTIOXIDANT ACTIVITY (>58.22%) at the following critical values: temperature =48.11oC, time =151.27 min and enzyme activity =64.43 Anson unit per kilogram protein. Results indicated that crucian carp protein hydrolysate has the potential to apply as a natural antioxidant in foods ingredient and pharmaceutical applications in the future.

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APA: Copy

MEHREGAN NIKOO, A.R., SADEGHI MAHOONAK, A.R., GHORBANI, M., TAHERI, A., & ALAMI, M.. (2013). OPTIMIZATION OF DIFFERENT FACTORS AFFECTING ANTIOXIDANT ACTIVITY OF CRUCIAN CARP (CARASSIUS CARASSIUS) PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(1), 95-110. SID. https://sid.ir/paper/240145/en

Vancouver: Copy

MEHREGAN NIKOO A.R., SADEGHI MAHOONAK A.R., GHORBANI M., TAHERI A., ALAMI M.. OPTIMIZATION OF DIFFERENT FACTORS AFFECTING ANTIOXIDANT ACTIVITY OF CRUCIAN CARP (CARASSIUS CARASSIUS) PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(1):95-110. Available from: https://sid.ir/paper/240145/en

IEEE: Copy

A.R. MEHREGAN NIKOO, A.R. SADEGHI MAHOONAK, M. GHORBANI, A. TAHERI, and M. ALAMI, “OPTIMIZATION OF DIFFERENT FACTORS AFFECTING ANTIOXIDANT ACTIVITY OF CRUCIAN CARP (CARASSIUS CARASSIUS) PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 1, pp. 95–110, 2013, [Online]. Available: https://sid.ir/paper/240145/en

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