Influence of enzymatic hydrolysis conditions on biochemical and antioxidant properties of pacific thread herring (Ophistonema libertate) hydrolysates

Autor:	Gissel Daniela Rios-Herrera, Angel Valdez-Ortiz, Emmanuel Martínez-Montaño, Jorge Manuel Sandoval-Gallardo, Idalia Osuna-Ruiz, Jorge Saúl Ramírez-Pérez, Crisantema Hernández, Jesús Aarón Salazar-Leyva, Miguel Ángel Hurtado-Oliva
Rok vydání:	2020
Předmět:	Antioxidant sardine meal 030309 nutrition & dietetics General Chemical Engineering medicine.medical_treatment antioxidant activity lcsh:TX341-641 Industrial and Manufacturing Engineering Hydrolysate 03 medical and health sciences Hydrolysis 0404 agricultural biotechnology Herring Enzymatic hydrolysis ophistonema libertate medicine Food science Protein hydrolysates bioactive compound chemistry.chemical_classification 0303 health sciences lcsh:TP368-456 Chemistry 04 agricultural and veterinary sciences General Chemistry 040401 food science lcsh:Food processing and manufacture Enzyme lcsh:Nutrition. Foods and food supply protein hydrolysate Food Science
Zdroj:	CyTA-Journal of Food, Vol 18, Iss 1, Pp 392-400 (2020)
ISSN:	1947-6345 1947-6337
DOI:	10.1080/19476337.2020.1767694
Popis:	Pacific thread herring (Ophistonema libertate) muscle was hydrolyzed with Alcalase for the preparation of protein hydrolysates. The effect of enzyme concentration (EC; 1% and 3%), pH (8 and 9) and temperature (40°C and 50°C) on some biochemical properties and antioxidant activity (AOXA) was determined. The degree of hydrolysis (DH) ranged between 9.6% and 33.1%. The highest DH was obtained with the following conditons: EC of 3%, pH 9 and temperature of 50°C; however, the highest AOXA measured by DPPH (183.7 µmol TE/mg), FRAP (0.98 µmol TE/mg), and ABTS (144.9 µmol TE/mg) was obtained at EC of 3%, pH 8 and temperature of 50°C. These also exhibited a higher percentage of peptides of MW lower than 1.35 kDa and high concentrations of anionic and cationic amino acids. These results suggest that protein hydrolysates from Pacific thread herring muscle have a potential for application in the formulation of functional food.
Databáze:	OpenAIRE
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