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 (In Persian).
