| Autor: |
Li-Min Kong, Shuai Cui, Yun-Feng Huo, Qing Zhu, Xiao-Yi Wei, Tao Zhou |
| Rok vydání: |
2021 |
| Zdroj: |
International Food Research Journal. 28:827-838 |
| ISSN: |
2231-7546 |
| DOI: |
10.47836/ifrj.28.4.19 |
| Popis: |
Grey mullet protein hydrolysate possessed high antioxidant activity and was prepared using neutrase. The hydrolysis conditions were optimised by the response surface methodology (RSM): enzyme to substrate ratio 5.8:1 (U of enzyme/mg of substrate), pH 7.3, 51°C, and 3.5 h. The hydrolysate obtained under the optimal conditions (HGM) possessed superior radical scavenging activity (IC50 values: 0.786 mg/mL for DPPH; 1.294 mg/mL for superoxide anion radical) to that of unhydrolysed grey mullet protein (GM). HGM also possessed better ferric-reducing power and higher ferrous ion-chelating activity. Electrophoretic analysis indicated that HGM mainly consisted of peptides with molecular weights below 10 kDa. The amino acid composition indicated a high nutritional value for HGM. The solubility, foamability, and emulsion activity index of HGM were improved as compared to those of GM. These results indicated that HGM has potential as a bioactive ingredient in the formulation of functional foods. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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