Determination of reaction kinetics of hydrolysis of tilapia (Oreochromis niloticus) protein for manipulating production of bioactive peptides with antioxidant activity, angiotensin‐I‐converting enzyme inhibitory activity and Ca‐binding properties. (16th October 2012)

• Record Type: Journal Article
• Authors: Charoenphun, Narin; Youravong, Wirote; Cheirsilp, Benjamas
• Is Part Of: International journal of food science & technology. Volume 48:Number 2(2013:Feb.)
• Page Start: 419
• Page End: 428
• Publication Date: 2012-10-16
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/j.1365-2621.2012.03204.x
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs3204-abs-0001"> <title>Summary</title> <p>To manipulate enzymatic hydrolysis of tilapia (<italic>Oreochromis niloticus</italic>) muscle protein for production of bioactive peptides, its reaction kinetics was intensively studied. The study showed that the production of peptides with different bioactive properties including antioxidant activity, angiotensin‐I‐converting enzyme (ACE) inhibition and Ca‐binding property and their kinetics were affected by the degree of hydrolysis and substrate concentration. A comparative study on reaction kinetics found that the kinetic parameters for the production of each bioactive peptide are unique, that is, the maximum initial velocity, <italic>V</italic>_max, for hydrolysis of protein was as high as 1.07 mg mL⁻¹ min⁻¹, but that for the production of peptides with antioxidant activity and Ca‐binding property were very low, range of 7.14–66.7 μg mL⁻¹ min⁻¹, and that for the production of peptides with ACE inhibitory activity was the lowest, at 2.57 μg mL⁻¹min⁻¹. This knowledge of reaction kinetics of protein hydrolysis would be useful for manipulating and optimising the production of peptides with desired bioactive properties.</p> </abstract>