Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (Arctoscopus japonicus)

作者：Jang Hye Lim; Shin Seung Ryeul; Yoon Kyung Young^*

来源：Food Science and Biotechnology, 2017, 26(5): 1191-1197.

DOI：10.1007/s10068-017-0178-z

• Sandfish
• Arctoscopus japonicus
• Enzymatic hydrolysis
• Hydrolysis conditions
• Antioxidant peptide

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 A degrees 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 A degrees 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.

• 出版日期2017-10