Effect of Enzymatic Hydrolysis Time on Antioxidant Activity of Protein Hydrolysates from Sea Cucumber (Holothuria scabra)

• Main Authors: Jumardi Roslan, Wolyna Pindi, Mohd Rosni Sulaiman, Suryani Saallah
• Format: Proceedings
• Language: English; English
• Published: Faculty of Human Ecology, IPB University 2023
• Subjects: SH20.3-191 Aquaculture; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/39270/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/39270/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/39270/; https://medic.upm.edu.my/upload/dokumen/20230131104153Complete_issue.pdf
• Institution: Universiti Malaysia Sabah

In the present study, enzymatic hydrolysis was conducted to produce protein hydrolysate from sea cucumber (Holothuria scabra). Protein hydrolysates were successfully produced from sea cucumber body wall using alcalase at different hydrolysis time (30 to 300 min). The molecular weight distribution of...