Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate |
| |
Authors: | Guang-Rong Huang Jing Zhao Jia-Xin Jiang |
| |
Affiliation: | 1.College of Life Sciences,China Jiliang University,Hangzhou, Zhejiang Province,China |
| |
Abstract: | Shrimp processing byproducts (SPB) was digested by 6 proteases (trypsin, pepsin, neutrase, Protamex, Flavourzyme, and Alcalase)
to produce antioxidative peptides. Both degree of hydrolysis (DH) and DPPH radical scavenging activity (DSA) of the Alcalase
hydrolysate were the highest of all. The effect of defatting on DH and DSA of the Alcalase hydrolysate was significant. The
DH decreased while the DSA increased after defatting of the byproducts. The antioxidative activity of Alcalase hydrolysate
was also investigated using several in vitro assays, including DPPH, ABTS radical scavenging assays (ASA), reducing power assay, and chelating activity. The antioxidative
activity of the hydrolysate was obviously concentration dependent. The SPB Alcalase hydrolysate exhibited notable DSA and
ASA with the IC50 values of 500 and 7.4 μg/mL, respectively. And the hydrolysate showed 38.9% chelating activity at 120 μg/mL
level. The SPB Alcalase hydrolysate was a potential source of natural antioxidants. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|