Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (<Emphasis Type="Italic">Arctoscopus japonicus</Emphasis>) |
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Authors: | Hye Lim Jang Seung Ryeul Shin Kyung Young Yoon |
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Affiliation: | 1.Department of Food and Nutrition,Yeungnam University,Gyeongsan,Korea;2.Department of Food and Nutrition, Faculty of Herbal Cuisine and Nutrition,Daegu Haany University,Gyeongsan,Korea |
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Abstract: | Sandfish (Arctoscopus japonicus) meat and roe were used as natural materials for the preparation of antioxidant peptides using enzymatic hydrolysis. Meat and roe were hydrolyzed using Alcalase 2.4 L and Collupulin MG, respectively. Optimal hydrolysis conditions were determined through the effects of pH, temperature, enzyme concentration, and hydrolysis time on the radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The optimal hydrolysis conditions for meat hydrolysate (MHA) obtained via Alcalase 2.4 L treatment were a pH of 6.0, temperature of 70 °C, enzyme concentration of 5% (w/w), and a hydrolysis time of 3 h. The optimal hydrolysis conditions for roe hydrolysate (RHC) obtained via Collupulin MG treatment were pH 9.0, 60 °C temperature, 5% (w/w) enzyme concentration, and 1 h hydrolysis time. Under the optimal conditions, the DPPH radical scavenging activities of MHA and RHC were 60.04 and 79.65%, respectively. These results provide fundamental data for the production of antioxidant peptides derived from sandfish hydrolysates. |
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