Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate
| Autor: | Vilai Rungsardthong, Sittiruk Roytrakul, Savitri Vatanyoopaisarn, Benjamaporn Wonganu, Pratchaya Muangrod, Benjawan Thumthanaruk, Wiriya Charoenchokpanich |
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| Rok vydání: | 2021 |
| Předmět: |
Jellyfish
Antioxidant biology DPPH High protein medicine.medical_treatment Raw material dpph Hydrolysate Environmental sciences chemistry.chemical_compound Hydrolysis salted jellyfish by-products chemistry Pepsin biology.animal biology.protein medicine degree of hydrolysis GE1-350 Food science protein hydrolysate |
| Zdroj: | E3S Web of Conferences, Vol 302, p 02010 (2021) |
| ISSN: | 2267-1242 |
| DOI: | 10.1051/e3sconf/202130202010 |
| Popis: | Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values. |
| Databáze: | OpenAIRE |
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