Study antioxidant and functional properties of protein hydrolysate prepared from Silurus glanis skin using papain enzyme

Abstract EN

This study aimed to prepare protein hydrolysate from the hydrolysis of silurus glanis skin using papain enzyme, and study the functional properties and antioxidative activity.

Crud protein extracted from the same fish skin used for comparesion.

Fish skin were mixed with phosphate buffer (pH 7.0, 0.2 M) and placed on magnetic stirrer for 3, 6, 9, 12 hour at 45c° after addition of enzyme (1mg / 100gm skin).the crud protein extracted designated as (H) and the obtained hydrolysate as (P1, P2, P3 and P4).

The percentages of soluble nitrogen and total nitrogen in skin were (0.14) and (3.15) % respectively.

The degree of hydrolysis for the obtained hydrolysates were (21.1) , (33.3) , (51.

1), 54.28))% for P1, P2 , P3, P4 respectively.

The results of functional properties and antioxidative activity showed that the percentages of water holding capacity were (3)% for (H) and (2, 2, 1, 1 %) for P1, P2, P3 and P4 respectively.

The solubility values were (12.8, 43.4, 64.7, 75, 92) % for (H, P1, P2, P3 and P4) respectively.

The emulsion capacity values were (20 ml) for (H) and (12, 13, 14, 16 ml) for P1, P2, P3 and P4 respectively.

It has been noticed that the reducing power values were (0.591 -1.21) , (0.540 – 1.11 ) for BHT and citric acid respectively, and (0.403 – 0.754 ) for (H ) and (0.350 - 0.570) , (0.444 – 0.992) ,(0.526 – 0.642 ) , ( 0.449 – 0.769 ) for P1, P2 , P3 and P4 respectively .