Fish by-product protein can be converted into valuable food and nutraceutical ingredients via proteolysis. The existing process suffers from many limitations such as extended reaction time and nonselective hydrolysis. In this study, protein from tilapia fish by-products was transformed into functional peptides using pressure-assisted enzymatic hydrolysis. Proteins were extracted from the tilapia by-products by isoelectric solubilization and precipitation method. The effects of pressure (38–462 MPa) and hydrolysis time (6–35 min) on the properties of the hydrolysates were investigated using a central composite design. Pressure enhanced protein hydrolysis with a maximum trichloroacetic acid-solubility index (TCA-SI) of 23% obtained at 250 MPa for 35 min. Pressure and time were also vital in improving soluble protein content (5.7 mg/mL), reducing power (44 μg AAE/g), and solubility (71%) of the hydrolyzed products. Improved antioxidant activity, indicated by a significant decrease in IC₅₀ values from 653 μg/mL to 304 μg/mL, was recorded. The combined process facilitated the release of low-molecular-weight peptides and essential amino acids. However, water and oil holding capacities were found to be decreased. Pressure-assisted enzymatic hydrolysis could provide an effective approach for recovering bioactive peptides from fish by-products for industrial applications.

鱼副产品蛋白可以通过蛋白水解转化为有价值的食品和营养成分。现有方法受到许多限制，例如延长的反应时间和非选择性水解。在这项研究中，利用压力辅助酶促水解将罗非鱼鱼副产物中的蛋白质转化为功能性肽。通过等电增溶和沉淀法从罗非鱼副产物中提取蛋白质。使用中央复合设计研究了压力（38–462 MPa）和水解时间（6–35分钟）对水解产物性能的影响。在250 MPa下35分钟获得的最大三氯乙酸溶解度指数（TCA-SI）为23％的压力增强的蛋白质水解。压力和时间对于提高可溶性蛋白质含量（5.7 mg / mL）也至关重要，降低水解产物的能力（44μgAAE / g）和溶解度（71％）。改善的抗氧化活性，表明IC显着降低_记录了653μg/ mL至304μg/ mL的_50个值。结合的过程促进了低分子量肽和必需氨基酸的释放。然而，发现水和油的保持能力降低。压力辅助酶促水解可以为从鱼副产品中回收生物活性肽提供一种有效的方法，以用于工业应用。