The hydroxyproline content of fish bone gelatin from Indonesian Pangasius catfish by enzymatic hydrolysis for producing the bioactive peptide

Abstract

Abstract. Atma Y, Lioe HN, Prangdimurti E, Seftiono H, Tahufik M, Fitriani D, Mustopa AZ. 2018. The hydroxyproline content on fish bone gelatin from Indonesian Pangasius catfish by enzymatic hydrolysis for producing of bioactive peptide. Biofarmasi J Nat Prod Biochem 16: 64-68. Gelatins have been widely used in the food, medicines, cosmetics, and photography industries. In the food industry, gelatin is used as a food additive and in functional foods. The applications of gelatin as a functional food are due to its bioactivity in the form of peptides. Bioactive peptides from gelatin are mostly obtained through enzymatic hydrolysis processes. This study was conducted to measure the hydroxyproline content of the gelatin bone of Indonesian Pangasius catfish (Pangasius sutchi) before and after enzymatic hydrolysis. Hydroxyproline is one of the dominant amino acids in gelatin. Gelatin hydrolysis was carried out using a flavourzyme at a concentration of 6% and the incubation series of 0, 4, 6, and 8 hours. The standard hydroxyproline concentration was used in the range of 0-1 µg. The results showed that the linear curve of the standard hydroxyproline solution was y=0.0554x+0.0406, with the coefficient of determination (R²) = 0.9435. The incubation time of enzymatic hydrolysis (6% enzyme concentration) affected the hydroxyproline content. The hydroxyproline from fishbone gelatin was 18.91±2.87 mg/mL, 63.81±1.28 mg/mL, 46.21±1.28 mg/mL and 37.64 ± 0.64 mg/mL respectively during 0, 4, 6 dan 8 h incubation time. This hydroxyproline content was significantly different at a 95% confidence level from each treatment time.