Abstract
Based on the alcalase hydrolysis, the grass carp scales gelatin were subjected to two-step enzymatic hydrolysis with trypsin, flavor protease, papain and pepsin respectively, to prepare antioxidant peptides. Results showed that two-step enzymatic hydrolysis could effectively increase the hydrolysis degree and decrease the molecular weight of hydrolysates. The alcalase-trypsin hydrolysates had significant free radical scavenging ability and Fe2+ chelating ability. Response surface methodology was performed to optimize the two-step enzymatic hydrolysis conditions, and the optimal enzymatic hydrolysis parameters were as follows: substrate concentration of 100 mg/mL, pH 7.8, hydrolysis temperature of 53 ℃ and hydrolysis time of 50 min. Under this optimal hydrolysis condition, the maximum Fe2+ chelating ability was 65.72% and the IC50 value for DPPH·, ·OH and O-2· were 7.39, 0.68 and 1.84 mg/mL, respectively.
Publication Date
5-28-2019
First Page
160
Last Page
166
DOI
10.13652/j.issn.1003-5788.2019.05.029
Recommended Citation
Suzhen, LU; Zongcai, TU; Hui, Wang; and Zou, ZHU
(2019)
"Preparation of antioxidant peptides by Two-Step enzymatic hydrolysis of fish scale gelatin,"
Food and Machinery: Vol. 35:
Iss.
5, Article 29.
DOI: 10.13652/j.issn.1003-5788.2019.05.029
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/29
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