BIOACTIVE AND FUNCTIONAL PROPERTIES OF FISH PROTEIN HYDROLYSATE FROM LEIOGNATHUS BINDUS
DOI:
https://doi.org/10.22159/ajpcr.2016.v9i5.14002Abstract
Objective: The present work is focused on the production of biologically active protein hydrolysate from low value by-catch fish, Leiognathus bindus;
this will be an ideal approach to exploit the underutilized fish to develop a highly nutritious bioactive product. Moreover, fish protein hydrolysates
have a broad spectrum of applications ranging from high-value peptones to food ingredients with special functional properties.
Methods: The protein hydrolysate was prepared from L. bindus through acidic autolysis processes. The proximate composition, physico-functional,
and biochemical properties of hydrolysate and control samples were characterized by standard protocols. Molecular profiling was done by sodium
dodecyl sulfate polyacrylamide gel electrophoresis and high-performance liquid chromatography analysis performed to identify the essential amino
acid composition in protein hydrolysate.
Results: The results of this study reveals that the protein hydrolysate obtained from the trash fish has relatively high protein (71.01±0.2%) and low
lipid (1.57±0.1%) content. The molecular analysis shows low molecular weight peptides are obtained in the hydrolyzed samples which indicate high
protein solubility confirmed to have the potential application as an ingredient in the balanced human diet. The chemical score of the hydrolysate
indicates that it fulfills adult human nutritional requirements.
Conclusion: This approach also offers the relatively simple and cost-effective process to improve the nutritional characteristics and functional properties of foodstuff, also an opportunity for the conversion of waste fish resources to nutritious products, that can be used in food and pharmaceutical industries.
Keywords: Protein hydrolysate, Emulsifying property, Bioactive, Peptides, Amino acid, Chemical score.
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Table 2: Comparison amino acid composition and chemical score in FPH (g/100 g) with FAO/WHO and NRC reference protein Amino acid FPH RP1 RP2 Chemical score (Adult)a (Poultry)b RP1 RP2 Arginine 1.22 0.7 1.74Threonine 1.91 0.9 0.47 2.1 4.06 Tyrosine 0.32 ‑‑‑‑ Valine 1.83 1.3 0.7 1.4 2.61 Methionine 1.81 1.7 0.3 1.06 6.03 Phenylalanine 2.22 3.8 0.83c 0.58 2.67 Isoleucine 1.78 1.3 0.65 1.33 2.06 Leucine 2.37 1.9 0.82 1.24 2.89 Lysine 2.99 1.6 0.69 1.86 4.33 Histidine1.92 1.6 0.171.2 11.29 Alanine 1.21 Aspartic acid 0.72 Glutamic acid 2.14 Serine 2.14 Glycine 0.98 RP1: Chemical score calculated with FAO/WHO reference protein as the base. RP2: Chemical score calculated with amino acid requirements as per NRC (1993). aSuggested EAA profile requirements in adults (FAO/WHO, 1990). bEAA requirements for poultry, according to NRC (1993). FPH: Fish protein hydrolysate, EAA: Essential amino acid
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