Influences of Palm Sugar, Fermentation Time and Enzyme Hydrolysis on Activities of Angiotensin Converting Enzyme Inhibitory (ACE-I) in Joruk Oci Fish (Rastrelliger kanagurta) Hydrolyzate
DOI:
https://doi.org/10.3923/pjn.2019.1094.1100Keywords:
ACE-I, fermentation, hydrolysis enzymes, Joruk, oci fishAbstract
Background and Objective: Joruk is a traditional fishery product made by salting method followed by a spontaneous fermentation process with lactic acid bacteria. In vitro proteins hydrolysis with pepsin and trypsin can produce bioactive peptides. Bioactive peptides produced by joruk hydrolysis can act as antihypertensive. The aims of this study was to determine the influences of palm sugar concentration, fermentation time and enzyme hydrolysis on the activity of Angiotensin Converting Enzyme Inhibitory (ACE-I) of joruk oci fish (Rastrelliger kanagurta) hydrolyzates. Materials and Methods: The raw material used in this study was Oci fish obtained from Gorontalo, Indonesia. The production of joruk hydrolyzate was added with the concentration of palm sugar 10, 20 and 30% then fermented for 8, 10 and 12 days. Protein hydrolysis was done using pepsin and a combination of pepsin and trypsin. Results: The results showed that the dissolved proteins, degree of hydrolysis and ACE-I activities were 6,87-19.40 mg mL–1, 5.53-21.27 and 46.85-67.55%, respectively. Conclusion: It can be concluded that the hydrolysate joruk made by hydrolyzed pepsin and trypsin enzymes with the addition of 10% palm sugar and 8 days fermentation time gave the best result and they could improve the activities of ACE-I.
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