Impact of Enzymatic Hydrolysis on Antioxidant Activity of Snakehead Fish (<I>Channa striata</I>) Head Protein Hydrolysate

Highlight Research Snakehead fish head possess high protein content and potential to be used as materials for hydrolysate hydrolysis optimum condition were determined antioxidant activity analyzed is Abstract There concern regarding the use of synthetic antioxidants which spurred yearly increase natural substitute ones. Fish (FPH), has been reported have potent properties, could utilized solve this problem. This study aimed utilize by-product snakehead (head) determine conditions obtain FPH with activity. Two parameters tested during process: enzyme concentration (papain enzyme) time. The was evaluated by measuring dissolved protein, degree (DH), activity, including DPPH, ABTS, FRAP. optimal 5% 6 h time at 55°C pH 7.0. FRAP activities 50.70%, 66.67%, 1.35 M Tr/mg, respectively. Based on a source antioxidants.