Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle |
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Authors: | Da-Yong ZhouYue Tang Bei-Wei Zhu Lei QinDong-Mei Li Jing-Feng YangKang Lei Yoshiyuki Murata |
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Affiliation: | a School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Special Sub-center of Shellfish of National Research and Development Center of Agricultural Product Processing Technology of Ministry of Agriculture, Liaoning Key Laboratory of Seafood Science and Technology, Dalian 116034, PR China b Department of Biological Resources Chemistry, Faculty of Agriculture, Okayama University, Okayama 700-8530, Japan |
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Abstract: | Scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle were hydrolysed with commercially available food-grade proteases. The resulting hydrolysates showed DPPH and hydroxyl radicals scavenging abilities, reducing power, and ferrous ion chelating capacity. The antioxidant activities of hydrolysate of abalone foot muscle (HAFM) increased with increasing incubation time during the whole hydrolysis process in 180 min. Whereas, the antioxidant activities of hydrolysate of scallop adductor muscle (HSAM) increased at initial stage and peaked after 25-30 min of hydrolysis, and then gradually decreased thereafter. Compared with HAFM, HSAM with comparable hydrolysis time contained more free amino acids (FAA) and small-sized peptides (below 500 Da), which may account for the differences in antioxidant activities versus hydrolysis time curves of the two hydrolysates. The above results indicate that limited hydrolysis of proteins can increase their antioxidant activity, whereas extensive hydrolysis can decrease it. |
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Keywords: | Scallop (Patinopecten yessoensis) Abalone (Haliotis discus hannai Ino) Muscle Hydrolysate Antioxidant activity Degree of hydrolysis |
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