Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

Abstract

In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein’s secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.

Valorization of Yellowfin Tuna Tails: An Approximation to Circular Bioeconomy

“…Comparison with the "Brenda" enzyme database at NCBI for Bacillus subtilis suggested the presence of other enzymes in the electrophoretic bands. The fourth band (37 kDa) could correspond to both endopeptidase La (EC 3.4.21.53) and subtilisin (EC 3.4.21.62), consistent with previous research identifying a metalloprotease (37 kDa) in B. subtilis [42]. Additionally, bands with molecular weights of approximately 27 and 29 kDa were observed, consistent with previous studies of proteases from Bacillus strains, typically ranging from 28 to 70 kDa [43].…”

Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread

“…Similarly, the antioxidant activity determined through the DPPH method was more than 50-times higher in the case of FPH flour compared to that of WF (294.00 mg Trolox/100 g vs. 5.17 mg Trolox/100 g). Similar results regarding TPC values were reported by Sharma et al [59] and Alahmad et al [60].…”

Impact of Time and Enzyme Concentration on Sangyod Rice Bran Hydrolysate: Phytochemicals, Antioxidants, Amino Acids, and Cytotoxicity

“…Increased enzyme concentrations consistently led to reduced ash content, emphasizing the vital roles of these factors in determining the samples' ash content (Table 2 ). This change in ash content in hydrolysate products could be attributed to the enzymatic breakdown of chemical bonds between organic and inorganic components, facilitated by the protease enzyme employed in the enzymatic process, as highlighted by Alahmad et al ( 2023 ). Moisture content analysis showed that hydrolysate powders had significantly higher moisture content compared to SYRB (Table 2 ; P ≤ 0.05).…”

“…Longer incubation times and enzyme concentrations lead to more pronounced changes in lightness and color difference, attributed to the Maillard reaction involving amino acids and reducing sugars (Arsa and Theerakulkait 2015 ). Color values may be linked to enzymatic hydrolysis conditions, including reaction time and the type of protease enzyme (Alahmad et al 2023 ). Additionally, the combined effect of prolonged incubation and increased enzyme concentration may lead to synergistic interactions, amplifying the impact on polyphenol and flavonoid transformations and resulting in a more pronounced color shift.…”