Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (Pangasianodon hypophthalmus)

Abstract

The Striped catfish Pangasianodon hypophthalmus has increasing importance as a candidate for aquaculture in India. It is an abundant and underutilized resource that can be used as a unique protein source to make Fish Protein Hydrolysates. The objective of the present study was to prepare protein hydrolysates from its frame meat using the neutral proteases Papain and Bromelain at 0.5% (w/w) concentration to compare the composition, functional and antioxidative properties. The yield and degree of hydrolysis did not differ significantly between the two proteases. Hydrolysate prepared with papain had a higher crude protein and ash content. They differed significantly in foaming, emulsification and peptide solubility, with papain better in foaming capacity and peptide solubility, and bromelain better in emulsification capacity. Both exhibited almost 90% radical scavenging capacity, and differed significantly in reducing capacity. Thus hydrolysates produced with these proteases vary in their nutritional, functional and antioxidant characteristics.

Keywords: degree of hydrolysis, DPPH radical-scavenging capacity, reducing capacity, metal-chelating capacity, foaming capacity, emulsifying capacity, oil-binding capacity.