Effects of Enzymatic Hydrolysis on the Antioxidative and Antihypertensive Activities from Red Tilapia Fish Protein

Nur Aliah Daud, Abdul Salam Babji^* and Salma Mohamad Yusop

School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia, E-mail: daging@ukm.edu.my

^*Corresponding Author: Abdul Salam Babji, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia, Fax: 603-89213232