1
Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University
2
Department of Nanobiotechnology, Faculty of biology science, Tarbiat Modares University
Abstract
Fish protein hydrolysates from whole kilka, using alcalase enzyme (ratio 1: 100) under optimal temperature (55°C) and pH (8.5) was evaluated for its hydrolysis degree and antioxidant activity. Results of the hydrolysis degree recorded at time intervals of 1, 2, 3 and 4 hours indicated the hydrolysis degree increased with increase in the hydrolysis time. The evaluation of FPH antioxidant activity, using DPPH, ABTS and reducing power assay tests at 3 concentrations (1, 2 and 5 mg/ml indicated the highest inhibitory effect at 5 mg/ml was 74.4%, 72.3% and 1.8 absorbance in 700 nm for DPPH, ABTS and reducing power assay, respectively. Generally, the findings of this research confirmed the potential of kilka as a source of natural antioxidants for food applications.
Soleimani,M. R. and Nikkhah,M. (2016). Evaluation of antioxidant activity of protein hydrolysate from common kilka (Clupeonella cultriventrisâ caspia). Journal of Fisheries Science and Technology, 5(3), 95-108.
MLA
Soleimani,M. R. , and Nikkhah,M. . "Evaluation of antioxidant activity of protein hydrolysate from common kilka (Clupeonella cultriventrisâ caspia)", Journal of Fisheries Science and Technology, 5, 3, 2016, 95-108.
HARVARD
Soleimani M. R., Nikkhah M. (2016). 'Evaluation of antioxidant activity of protein hydrolysate from common kilka (Clupeonella cultriventrisâ caspia)', Journal of Fisheries Science and Technology, 5(3), pp. 95-108.
CHICAGO
M. R. Soleimani and M. Nikkhah, "Evaluation of antioxidant activity of protein hydrolysate from common kilka (Clupeonella cultriventrisâ caspia)," Journal of Fisheries Science and Technology, 5 3 (2016): 95-108,
VANCOUVER
Soleimani M. R., Nikkhah M. Evaluation of antioxidant activity of protein hydrolysate from common kilka (Clupeonella cultriventrisâ caspia). Journal of Fisheries Science and Technology, 2016; 5(3): 95-108.
