Antioxidant Properties of Scomber japonicus Hydrolysates Prepared by Enzymatic Hydrolysis

作者：Bashir Khawaja Muhammad Imran; Park Young-Joo; An Jeong Hyeon; Choi Soo-Jeong; Kim Jeong-Hwan; Baek Man-Kwon; Kim Andre; Sohn Jae Hak; Choi Jae-Suk^*

来源：Journal of Aquatic Food Product Technology, 2018, 27(1): 107-121.

DOI：10.1080/10498850.2017.1407013

• Antioxidant properties
• enzymatic hydrolysis
• mackerel
• Scomber japonicus

The antioxidant properties of the Pacific chub mackerel (Scomber japonicus) muscle protein hydrolysates prepared by enzymatic hydrolysis were investigated. After enzyme hydrolysis at 50 degrees C for 60 min, more than 80% of the S. japonicus muscle protein was hydrolyzed. The highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (71.69%) occurred in whole muscle protein hydrolysates treated at 50 degrees C for 30 min with Protamex, and the highest 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) radical-scavenging activity (95.39%) was observed in white muscle protein hydrolysates treated at 50 degrees C for 30 min with Neutrase. The highest superoxide dismutase (SOD)-like activity (32.84%) was recorded in white muscle protein hydrolysates treated at 50 degrees C for 120 min with Protamex. Changes in the molecular weight distribution of S. japonicus muscle proteins after enzymatic hydrolysis were observed by sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS-PAGE). A robust and a convenient enzyme hydrolysis technique for obtaining S. japonicus muscle protein hydrolysates with useful biological activities, within a short time (<2 h) is proposed.

• 出版日期2018