Journal of Food, Agriculture and Environment

Effects of production factors on the antioxidant activity of protein hydrolysates from little hairtail (Trichiurus haumela) of East China Sea

Author(s):

Ting Jin *, Yuxue Wu

Recieved Date: 2012-10-10, Accepted Date: 2013-01-29

Abstract:

This study examined the effects of production factors such as hydrolysis time, enzyme-to-substrate ratio, temperature and pH, on the antioxidant activity of hydrolysates from little hairtail. The ABTS radical scavenging activity was as a target to evaluate the antioxidant activity of hydrolysate. The protein hydrolysates were freeze-dried and characterized with respect to molecular mass distribution and amino acid compositions. The results showed that the hydrolysate with high antioxidant activity was produced successfully by hydrolyzing protein of little hairtail with Alcalase. The ABTS radical scavenging activity was up to 76.5% under optimum conditions, which were as follows: the protein was hydrolyzed by Alcalase for 3 h, enzyme to substrate ratio 0.6%, temperature 55°C and pH 7.5. The molecular mass of freeze-dried hydrolysates was between 446 and 7635 Da, which indicated that the protein of little hairtail was hydrolyzed by Alcalase to low molecular peptides which had antioxidant activity. The amino acid compositions of little hairtail hydrolysates included antioxidative-related animo acids, hydrophobic amino acids and others. These amino acids constituted peptides which lead to hydrolysate with high antioxidant activity. The protein hydrolysate of little hairtail (Trichiurus haumela) with high antioxidant activity could be used as antioxidant ingredient in various food products. 

Keywords:

Little hairtail (Trichiurus haumela), antioxidant activity, production factors, Alcalase

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 95-98

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