Antioxidant and antigenic capacity of pepsin-hydrolyzed carp (Cyprinus carpio) protein

Abstract

Protein hydrolysate is known to have biological activity and low allergenic protein content. This research aimed to produce pepsin-hydrolyzed carp protein and determine its antioxidant activity and allergen content. Carp protein was hydrolyzed by three concentrations of pepsin (7000, 14000, 21000 U). Antioxidant activity of the carp hydrolysate was determined using DPPH assay, while allergen content was measured using enzyme-linked immunosorbent assay (ELISA). The concentration of enzymes affected the degree of hydrolysis of protein. The highest degree of hydrolysis (%DH) produced was 29.61% after addition of 21,000 U of pepsin. Similarly, the highest antioxidant activity value was obtained after hydrolysis with 21,000 U of pepsin with anIC50 value of 23.07 ppm and was classified as a strong antioxidant category. Furthermore, enzymatic hydrolysis reduced the allergen content of carp protein more than 70 folds compare to the untreated carp meat.