Subscribe Now Subscribe Today
Science Alert
Curve Top
International Journal of Biological Chemistry
  Year: 2011 | Volume: 5 | Issue: 1 | Page No.: 21-36
DOI: 10.3923/ijbc.2011.21.36
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate

M.B.K. Foh, M.T. Kamara, I. Amadou, B.M. Foh and Xia Wenshui

In this study, we examined the chemical and physicochemical properties of tilapia (Oreochromis niloticus) fish protein hydrolysate and concentrate. Fresh Minced Meat Hydrolysate (FMMH) and Hot Water Dip Hydrolysate (HWDH) were hydrolyzed by using commercial protease Alcalase 2.4 L, with an estimated Degree of Hydrolysis (DH) 23.40 and 25.43%, respectively, exhibiting superior physico-functional properties over concentrates (p<0.05). Maximum solubility of 90 and 82% at pH 11.0 above, with a U shaped solubility curves. Furthermore, HWDH has the highest bulk density (0.53 g mL-1). In vitro protein digestibility (93.20%) and a good foaming stability. The hydrolysates were light yellow in color as influenced by the hydrolysis process and Scanning Electron Microscopy (SEM) showed a smoother microstructure than the concentrate. The molecular weight ranged below 8,000 and 8,000 Da above and the essential amino acids were above the amounts recommended by the Food and Agricultural Organization/World Health Organization (2007) for humans. However, Fish Protein Concentrates (FPC) had higher mineral elements and ash content than fish protein hydrolyzates (FPH) (p<0.05). The HWDC possessed the highest differential scanning calorimetry result (peak temperature of 59.13°C, delta H = 195.564 J g-1), while FMMC had the lowest (peak temperature 52.84°C, delta H = 11.0480 J g-1), respectively.
PDF Fulltext XML References Citation Report Citation
  •    Optimizing the Enzymatic Hydrolysis of Skipjack Tuna (Katsuwonus pelamis) Dark Flesh Using Alcalase® Enzyme: A Response Surface Approach
  •    Protein Characterization of the Aqueous Soluble Phase of Acidified and Autolyzed Bolti Fish (Tilapia nilotica) Viscera
  •    Hypocholesterolemic Activity and Characterization of Protein Hydrolysates from Defatted Corn Protein
  •    Defatted Corn Protein Extraction: Optimization by Response Surface Methodology and Functional Properties
  •    Desalting Fish Skin Protein Hydrolysates Using Macroporous Adsorption Resin
  •    Factors Influencing on Trout Production in Khorasan Razavi Province
How to cite this article:

M.B.K. Foh, M.T. Kamara, I. Amadou, B.M. Foh and Xia Wenshui, 2011. Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate. International Journal of Biological Chemistry, 5: 21-36.

DOI: 10.3923/ijbc.2011.21.36


29 August, 2011
important article,to be refered to.I have a manuscript about pumpkin seeds protein isolates and hydrolystates.Is this journa SCI,if yes,
How can i publish in it?
23 October, 2015
olagoke olusola oluremi:
The author, I found the abstract of your published article very useful and i think can add value to my Doctorate degree programmme on the project titled" Rural people's indigenous knowledge of fish utilization in unorthodox medicine in Southwestern Nigeria".Being a scholar in Agricultural Extension and Rural Development, I am poised to unearth the potentials in fishes and coupled with the fact that these fishes have been proven to be of immense significance in unorthodox medicine in fishing communities in the study area.
I deem it fit to go more than mere social scientific but to go deeper by identifying the biochemical properties responsible for the selected fish species used in unorthodox medicine in the study area. in view of the above I would appreciate if you could give me the various analyses to be carried to fish out those properties in fishes. for your information sir, some people suggested, proximate analysis but i keep quarrying it.
Your contributions shall be appreciated and acknowledged.
Thank you as your invaluable contributions is awaited.




Curve Bottom