Evaluation of the antioxidant activities of protein hydrolysate produced from enzymatic hydrolysis of rohu (Labeo rohita) waste using response surface methodology | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Sadia Aslam: Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology,Lahore,Pakistan

2. Rizwan Shukat: National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad,Pakistan

3. Nauman Khalid: Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology,Lahore,Pakistan

Abstract:

The fish by-products contain an appreciable amount of nutritious proteins. However, these by-products are either dumped into waste, which could pollute the environment, or they are converted into low-value commodities like fertilizer and animal feed. Enzymatic hydrolysis can be employed to transform them into bioactive fish protein hydrolysate in order to maximize their bioactive potential. Current study was aimed to optimize the reaction conditions such as temperature, pH, time of hydrolysis and enzyme to substrate ratio by response surface methodology to produce protein hydrolysates from rahu (Labeo rohita) fish waste exhibiting antioxidant potential. Experiment was initiated with the preliminary trials to estimate the optimum temperature (50oC, 55oC, 60oC), pH (6.5, 7.0 and 7.5) enzyme (alcalase) to substrate ratio (1.5, 2.0, 2.5 w/w) time of hydrolysis (60, 90 and 120 minutes) to get maximum 2, 2diphenyl-1-picrylhydrazylradical (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP). The optimum conditions for maximum DPPH• scavenging activity of protein hydrolysate were 55.61oC temperature, 91.54 minutes time of hydrolysis, 2.48% [E]/[S] ratio and 8.44 pH and estimated DPPH• scavenging activity was 53.05%. The optimum conditions for maximum FRAP of protein hydrolysate were 55.32oC temperature, 77.09 minutes hydrolysis time, 1.89% [E]/[S] ratio and 7.73 pH and estimated FRAP activity was 17.72%. Non-significant difference was observed between experimental (52.79%) and predicted values (53.05%) of DPPH radical scavenging activity and actual (17.09%) and predicted values (17.72%) for FRAP of protein hydrolysate. Results showed that the experimental model generated by design expert software V-11 demonstrated a quadratic fit with experimental data.

Page(s): 40-40

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

antioxidants , response surface methodology , Protein hydrolysate , fish , Fish , Alcalase

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