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Updated: Mar 29, 2026
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp
I Godinho1,2, C Pires3,4, S Pedro1,5
1Department of Sea and Marine Resources, Division of Aquaculture and Valorization, Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Av. Brasília, 1449-006, Lisbon, Portugal.
Abstract:
Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus strain exhibiting high proteolytic activity. Three FPH with 1, 2, and 4 % of cod protein hydrolysate (CPH) and 0.5 % of yeast extract in the culture were prepared. The yields achieved varied between 30 and 58 % based on protein content. A general decrease of leucine, isoleucine, valine, alanine, arginine, threonine, proline, and glutamic acid was observed. All FPHs showed higher reducing power and DPPH radical scavenging activity than CPH, but similar ABTS radical scavenging activity. However, FPHs exhibited lower Cu(+2)-chelating activity than CPH. The ACE inhibitory activity of FPHs was not improved relatively to that recorded in CPH. The fermentative process seems to have potential to obtaining hydrolysates with improved biological activities or even to produce protein hydrolysates from native fish proteins.
