Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate

Ace Baehaki, Shanti Dwita Lestari, Achmad Rizky Romadhoni


The objective of this research was to make a protein hydrolysates from catfish
(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activity
of protein hydrolysates produced. The research used the method completely randomized design
with two replications the treatment were the difference concentration of the papain enzyme
(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity using
DPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE
(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfish
protein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree of
hydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging method
catfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The protein
content of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfish
protein hydrolyzates were 11.90-65.20 kDa.
Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate

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