Enzymatic hydrolysis of marine fish gelatin for producing ACE inhibitor peptides: meta-analysis

  • Ahmad Ahmad Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia http://orcid.org/0000-0002-8132-9486
  • Sukarno Sukarno Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia http://orcid.org/0000-0001-6951-5123
  • Budijanto Slamet Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia http://orcid.org/0000-0002-4728-4923
  • Azis Boing Sitanggang Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia http://orcid.org/0000-0002-1378-5367
DOI: https://doi.org/10.35219/foodtechnology.2022.2.13
Keywords: angiotensin I converting enzyme, fish gelatin, hydrolysis, hydrolytic preparation, protein hydrolysis

Abstract

Bioactive peptides showing Angiotensin-I-Converting Enzyme inhibitory (ACEi) activity can control blood pressure. They can be produced from various protein sources, including fish gelatin. This article provides a systematic review and meta-analysis on gelatin extraction, conditions of enzymatic hydrolysis, characteristics of ACEi peptides, and effect of hydrolysis procedure on ACEi peptides. Fish gelatin preparation uses various solutions such as acids, bases and distilled water. Enzymatic hydrolysis is carried out with an E/S ratio of 0.2 – 7% and temperature of 28.9 oC (using bromelain) and 60.6 oC (using Alcalase). Level of pH in hydrolysis also varied greatly, from 2 (using Pepsin) to 10 (using Purafect enzyme). The molecular weight of fish gelatin ACEi peptides ranged from 186-829 Da and the sequence of peptides was dominated by hydrophobic and aliphatic amino acids. Based on a meta-analysis, hydrolysis using enzyme combination resulted in more satisfying product than a single enzyme, represented with a combined effect size value of 0.593.

Published
2022-09-01
How to Cite
Ahmad, Ahmad, Sukarno Sukarno, Budijanto Slamet, and Azis Boing Sitanggang. 2022. “Enzymatic Hydrolysis of Marine Fish Gelatin for Producing ACE Inhibitor Peptides: Meta-Analysis”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 46 (2), 188-206. https://doi.org/https://doi.org/10.35219/foodtechnology.2022.2.13.
Issue
Vol 46 No 2 (2022)
Section
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