Table 2.
Examples of enzymatic hydrolysis conditions used to produce antioxidant protein hydrolysates from various tilapia tissue samples a.
| Tilapia Part | Enzyme Used for Hydrolysis | Hydrolysis Condition (pH; Temperature; Duration) |
DH (%) | Yield (%) | Reference |
|---|---|---|---|---|---|
| Muscle | Alcalase® | pH 8; 50 °C; 10 h | 35.0 | 12.4 | [29] |
| Muscle | Flavourzyme® | pH 7; 55 °C; 1 h | 13.3 | - | [48] |
| Dorsal meat | Alcalase® followed by pepsin and pancreatin | Alcalase®: pH 8; 50 °C; 2, 6, 10 and 16 h Pepsin: pH 3; 37 °C; 2 h Pancreatin: pH 7; 37 °C; 2 h |
40–55 | - | [47] |
| Skin | Alcalase® followed by Pronase E® | Alcalase®: pH 8; 50 °C; 30 min Pronase E®: pH 8; 50 °C; 2 h |
- | - | [49] |
| Skin | Pepsin followed by pancreatin | Pepsin: pH 2.5; 37 °C; 1 h Pancreatin: pH 7.5; 37 °C; 2 h |
- | - | [42] |
| Skin | Multifect neutral® followed by Properase E® |
Multifect neutral®: pH 8.0; 35 °C; 4.5 h Properase E®: pH 9.0; 55 °C; 4.5 h |
22.1 | - | [43,46] |
| Skin | Neutral protease and papain | pH 7; 50 °C; 3 h | - | - | [23] |
| Scales | Alcalase® | pH 8; 58.5 °C; 55 min | 12 | 86 | [50] |
| Scales | Trypsin | pH 7; 55 °C; 4 h | - | - | [51,52] |
| Viscera | Alcalase® | pH 8; 55 °C; 1.5 h | 41.5 | - | [44,45] |
a Information not reported. DH, degree of hydrolysis.