Characterization of Fish Protein Hydrolysate from Whole Short-Bodied Mackerel (Rastrelliger Brachysoma)



Chan, Yi Ling (2017) Characterization of Fish Protein Hydrolysate from Whole Short-Bodied Mackerel (Rastrelliger Brachysoma). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Amino acids are considered the “building blocks of life” as they make up proteins. Since a large fraction of our cells, muscles and tissues are composed of amino acids, they are responsible for numerous vital bodily functions. Fishes are considered as one of the main sources of amino acids in our diet. The objective of the study is to investigate the biochemical and functional properties of short-bodied mackerel hydrolysates and screen them for antioxidant properties and amino acid content. The fish hydrolysates were produced by enzymatic hydrolysis using pepsin and trypsin with hydrolysis times of 2 hours and 4 hours, and stored in freeze-dried soild and liquid form. Thin Layer Chromatography (TLC) of fish hydrolysates showed positive results for Alanine, Tryptophan, Glutamic Acid, Tyrosine, Glycine, Methionine and Aspartic Acid while trypsin hydrolysates showed an extra amino acid spot. The protein and moisture analysis of the mackerel yielded a value of 17.9477%±0.221 and 65.3617%±0.974 respectively. SDS-PAGE of pepsin and trypsin samples showed several protein bands. The DPPH radical scavenging assay in liquid pepsin sample at 4 hours hydrolysis were the highest at 43.3963±0.944%, followed by 2 hours pepsin liquid sample at 40.3770±1.1320%, 4 hours pepsin solid sample at 33.0187±0.944%, 4 hours trypsin liquid sample at 32.8930±0.763%, 2 hours pepsin solid sample at 30.9433±0.998%, 2 hours trypsin liquid sample at 29.8110±0.566%, 4 hours trypsin solid sample at 23.9627±0.567% and 2 hours trypsin solid sample at 21.3837±0.968% respectively. Pepsin hydrolysis of Rastrelliger Brachysoma, a fish with high protein and moisture content, produced hydrolysates containing higher antioxidant activity compared to trypsin hydrolysates. The trypsin hydrolysates however, exhibited an extra amino acid spot on the TLC. This study shows potential applications of fish hydrolysate in food supplements and animal feeds.

Item Type: Final Year Project
Subjects: Science > Chemistry
Science > Natural history > Biology
Faculties: Faculty of Applied Sciences and Computing > Bachelor of Science (Honours) in Bioscience with Chemistry
Depositing User: Library Staff
Date Deposited: 09 Aug 2019 07:45
Last Modified: 11 Apr 2022 01:46