Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products

被引：2

作者：

Vazquez-Sanchez, Daniel ^{[1
]}

Nepomuceno, Elizangela F. V. ^{[1
]}

Galvao, Juliana A. ^{[1
]}

Fabricio, Luis F. F. ^{[1
]}

Gaziola, Salete A. ^{[2
]}

Azevedo, Ricardo A. ^{[2
]}

Vieira, Thais M. F. S. ^{[1
]}

Oetterer, Marilia ^{[1
]}

机构：

[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr, Lab Freshwater Fish & Seafood Technol, Ave Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil

[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Genet, Lab Plant Biochem Genet, Piracicaba, Brazil

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2023年 / 32卷 / 03期

关键词：

Tilapia by-products; enzymatic hydrolysis; functional properties; antioxidant activity; microbial growth; PROTEIN HYDROLYSATE; ANTIOXIDATIVE ACTIVITY; IN-VITRO; FISH; OPTIMIZATION; PEPTIDES; PURIFICATION; WASTE;

D O I：

10.1080/10498850.2023.2187731

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH are also able to scavenge DPPH and ABTS free radicals and high efficiency for bacterial growth. Therefore, TPH represent an interesting source of functional and bioactive products to be added in food formulations, a high-performance bacterial culture media, and a sustainable way to reduce tilapia-processing wastes.

引用

页码：269 / 291

页数：23

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[2]

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[3]

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