Antioxidant and antimicrobial activity of protein hydrolysate prepared from tilapia fish waste by enzymatic treatment

The antioxidant and antimicrobial properties of fish protein hydrolysate (FPH) prepared from Tilapia waste was evaluated. The Protein hydrolysates was prepared from tilapia (Oreochromis niloticus) waste using papain enzyme under the optimum conditions viz., temperature of 50°C, pH of 6.5, E/S ratio of 1% and 60 minutes time. The prepared proteinhydrolysate was evaluated for antioxidant and antimicrobial properties in vitro at different concentrations.