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Radical scavenging properties of protein hydrolysates from Jumbo flying squid ( Dosidicus eschrichitii Steenstrup) skin gelatin
Author(s) -
Lin Lin,
Li Bafang
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2600
Subject(s) - gelatin , hydrolysate , chemistry , scavenging , hydrolysis , hydroxyl radical , ultrafiltration (renal) , protease , chromatography , squid , enzymatic hydrolysis , substrate (aquarium) , abts , chemiluminescence , food science , nuclear chemistry , antioxidant , biochemistry , enzyme , dpph , fishery , biology , ecology
Gelatin extracted from Jumbo flying squid skin was hydrolyzed with serials of protease. The scavenging effects of gelatin hydrolysates on superoxide and hydroxyl radical were assessed by chemiluminescence analysis. Properase E and pepsin have shown efficient hydrolysis of squid skin gelatin to obtain high radical scavenging activity peptides. The conditions chosen for enzymic hydrolysis of squid skin gelatin with properase E were pH 9.0, 45 °C, 3 h reaction time, and enzyme‐to‐substrate ratio of 1:50. Hydrolysates combining properase E and pepsin showed the best radical scavenging activity. For fragmented hydrolysates by ultrafiltration, fractions UF‐2 ( M w < 2000 Da) had high yield and radical scavenging activity. Copyright © 2006 Society of Chemical Industry