Comparison of antioxidant properties of hydrolyzed protein and peptide fractions prepared from whitefish(Rutilus frisii kutum) eggs

Document Type : scientific research article

Authors

1 M.Sc. Student, Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.

2 Corresponding Author, Professor, Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.

3 Associate Prof., Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.

4 Ph.D., Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.

Abstract

In this Study, the egg white fish (Rutilus frisii kutum) hydrolyzed protein was produced. Hydrolysis was performed by alcalase enzyme in 60, 120, 180, and 240 minutes and their effects on degree of hydrolysation were evaluated. The results showed that the highest degree of hydrolysis was obtained in 240 minutes. Then, in order to separate peptides, based on their molecular weights, Millipore ultra filters (3, 10 and 30 KDa) were used. The antioxidant properties of hydrolyzed protein and peptide fractions 3, 10 and 30 KDa were measured, which can compete well with synthetic antioxidants such as BHT. Four antioxidant tests including DPPH, ABTS, Ferric reducing antioxidant power (FRAP) and Ferrous (Fe2+) ion chelating ability were evaluated at concentrations of 1, 2, 3, 4 and 5 mg, That with an increase in protein concentration, the antioxidant properties of hydrolyzed protein and peptide fractions were increased.

Keywords

References

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Journal of Utilization and Cultivation of Aquatics
Volume 11, Issue 1
June 2022
Pages 69-80

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