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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1191-1197
Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (Arctoscopus japonicus)
Hye Lim Jang1, Seung Ryeul Shin2, Kyung Young Yoon1
1Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea, 2Department of Food and Nutrition, Faculty of Herbal Cuisine and Nutrition, Daegu Haany University, Gyeongsan, Gyeongbuk 38578, Korea
ABSTRACT
Sandfish (Arctoscopus japonicus) meat and roe were used as natural materials for the preparation of antioxidant peptides using enzymatic hydrolysis. Meat and roe were hydrolyzed using Alcalase 2.4 L and Collupulin MG, respectively. Optimal hydrolysis conditions were determined through the effects of pH, temperature, enzyme concentration, and hydrolysis time on the radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The optimal hydrolysis conditions for meat hydrolysate (MHA) obtained via Alcalase 2.4 L treatment were a pH of 6.0, temperature of 70 ℃, enzyme concentration of 5% (w/w), and a hydrolysis time of 3 h. The optimal hydrolysis conditions for roe hydrolysate (RHC) obtained via Collupulin MG treatment were pH 9.0, 60 ℃ temperature, 5% (w/w) enzyme concentration, and 1 h hydrolysis time. Under the optimal conditions, the DPPH radical scavenging activities of MHA and RHC were 60.04 and 79.65%, respectively. These results provide fundamental data for the production of antioxidant peptides derived from sandfish hydrolysates.
KEYWORD
Sandfish, Arctoscopus japonicas, Enzymatic hydrolysis, Hydrolysis conditions, Antioxidant peptide
Food Science and Biotechnology 2017 ; 26(5): 1191-1197
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