Sains Malaysiana 47(2)(2018): 309-318

http://dx.doi.org/10.17576/jsm-2018-4702–13

A Comparative Study between Tilapia (Oreochromis niloticus) By-product and Tilapia Protein Hydrolysate on Angiotensin I-converting Enzyme (ACE) Inhibition Activities and Functional Properties

(Kajian Perbandingan antara Hidrolisat Protein Bahan Sampingan Tilapia dan Otot Tilapia (Oreochromis niloticus) terhadap Perencatan Enzim Pengubah Angiotensin (ACE) dan Sifat Kefungsian)

JUMARDI ROSLAN¹, SITI MAZLINA MUSTAPA KAMAL^2*, KHAIRUL FAEZAH MD.

YUNOS² & NORHAFIZAH ABDULLAH³

¹Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Negeri di Bawah Bayu, Malaysia

²Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

³Department of Chemical and Environmental Engineering, Faculty of Engineering
Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

Received: 6 December 2016/Accepted: 17 July 2017

ABSTRACT

Tilapia is a popular freshwater fish and among the important cultured fish grown worldwide. In this study, fish protein hydrolysate was produced from tilapia (Oreochromis niloticus) by-product (TB) and tilapia muscle (TM) through enzymatic hydrolysis using alcalase. The TB and TM protein hydrolysates were evaluated for its characteristics in terms of angiotensin I-converting enzyme (ACE) inhibition activity, peptide size distribution, and functional properties. Hydrolysis for 1 h for TB and TM successfully produced low molecular weight peptides (<14.2kDa) with the highest ACE inhibitory activities. The findings also demonstrated that both samples have high nitrogen solubility (>80% at pH2-9) and good emulsifying, water and oil holding capacities. The study indicated that tilapia protein hydrolysates have the potential to be used as functional food products.

Keywords: Aangiotensin I-converting enzyme (ACE) inhibition activity; functional properties; Tilapia by-product protein hydrolysate; tilapia muscle protein hydrolysate

ABSTRAK

Tilapia (Oreochromis niloticus) merupakan ikan air tawar terkenal dan antara ikan terpenting yang diternak di seluruh dunia. Dalam kajian ini, hidrolisat protein ikan telah dihasilkan daripada bahan sampingan tilapia (TB) dan otot tilapia (TM) melalui hidrolisis berenzim menggunakan alkalase. Hidrolisat protein TB dan TM dinilai ciri-cirinya daripada segi aktiviti perencatan enzim pengubah angiotensin (ACE), taburan saiz peptida dan sifat kefungsian. Hidrolisis selama 1 jam berjaya menghasilkan peptida dengan berat molekul rendah (<14.2kDa) dengan aktiviti perencatan ACE yang tertinggi. Keputusan penemuan juga menunjukkan bahawa kedua-dua hidrolisat protein mempunyai kelarutan nitrogen yang tinggi (>80% pada pH2-9), dan kapasiti mengemulsi, memegang air dan memegang minyak yang baik. Kajian ini menunjukkan bahawa hidrolisat protein tilapia mempunyai potensi untuk digunakan sebagai produk makanan berfungsi.

Kata kunci: Hidrolisat protein bahan sampingan tilapia; hidrolisat protein otot tilapia; perencatan aktiviti enzim pengubah angiotensin (ACE); sifat kefungsian

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*Corresponding author; email: smazlina@upm.edu.my