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

CyTA - Journal of Food

Crisantema Hernández¹  Ángel Valdez-Ortiz²  Jorge Manuel Sandoval-Gallardo³  Gissel Daniela Rios-Herrera³  Miguel Ángel Hurtado-Oliva³  Jorge Saúl Ramírez-Pérez³  Jesús Aarón Salazar-Leyva⁴  Idalia Osuna-Ruiz⁴  Emmanuel Martínez-Montaño⁴ 

[1] A.C. Unidad Mazatlán;Universidad Autónoma De Sinaloa;Universidad Autónoma de Sinaloa;Universidad Politécnica de Sinaloa;

关键词: protein hydrolysate;    ophistonema libertate;    antioxidant activity;    bioactive compound;    sardine meal;   

DOI  :  10.1080/19476337.2020.1767694

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown