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

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