Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe

Currently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it a potentially valuable resource. This study aimed investigate physical and chemical characteristics protein hydrolysates from using autoclave enzymes (alcalase trypsin at 0.5 1.0% w/v). Bioinformatics was also applied analyze identified peptides. The were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility foaming properties. proteins separated by SDS-PAGE before tryptic digestion identification nano LC-ESI-MS/MS. putative bioactivities peptides predicted bioinformatics prediction tools. main acids found in all cysteine, glycine arginine (16.26–20.65, 10.67–13.61 10.87–12.08 g/100 g protein, respectively). obtained autoclaving showed lower molecular weights than those enzymatic method. 0.1 g/mL concentration provided higher activities compared others. All had high exhibited capacity foam stability. Putative anti-hypertensive, anti-virus anti-parasite highly abundant within Moreover, muti-bioactivity indicated seven novel In future work, these should be experimentally validated further applications.