ArticleMolecules (Basel, Switzerland)2023
Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 62 citations in OpenAlex.
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- Design Principles, Synthetic Strategies, and Biomedical Applications of Peptide-Polymer Conjugates.Polymer science & technology (Washington, D.C.) · 2026Review
- From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient.Ultrasonics sonochemistry · 2026Article
- From Waste to Bioactive Ingredient: Integrated Extraction, Identification, and Validation of Novel Antioxidant Peptides from Xuefeng Black-Bone Chicken Bones.Foods (Basel, Switzerland) · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
- Solid-State Fermentation ofFoods (Basel, Switzerland) · 2026Article
- Sustainable valorization ofFood chemistry: X · 2025Article
- Structure and Functional Characteristics of Gelatin Extracted from Grass Carp (Foods (Basel, Switzerland) · 2025Article
- Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications.Molecules (Basel, Switzerland) · 2025Article
- Partial hydrolyzed protein as an alternative stabilizer for peanut (Food chemistry: X · 2025Article
- Enhanced Hydration, Solubility, and Structural Properties of Corn Insoluble Dietary Fiber via Optimized Radiofrequency and Enzymatic Hydrolysis.Journal of food science · 2025Article
- Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production.Food science and biotechnology · 2025Article
- Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.International journal of food science · 2025Article
- Spray-Dried Wheat Gluten Protein Hydrolysate Microcapsules: Physicochemical Properties, Retention of Antioxidant Capability, and Release Behavior Under Simulated Gastrointestinal Digestion Conditions.Food science & nutrition · 2025Article
- Exploring the Physicochemical Characteristics of Marine Protein Hydrolysates and the Impact of In Vitro Gastrointestinal Digestion on Their Bioactivity.Marine drugs · 2024Article
- From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein's secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.
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