Biochemical and antioxidant properties of peptidic fraction generated from crab ( Portunus trituberculatus ) shells by enzymatic hydrolysis | Zendy

Jiang Wei | Zendy; Hu Shiwei | Zendy; Li Shijie | Zendy; Liu Yu | Zendy

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Biochemical and antioxidant properties of peptidic fraction generated from crab ( Portunus trituberculatus ) shells by enzymatic hydrolysis

Author(s) -

Jiang Wei,

Hu Shiwei,

Li Shijie,

Liu Yu

Publication year - 2017

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.13533

Subject(s) - chemistry , antioxidant , portunus trituberculatus , abts , ascorbic acid , dpph , hydrolysate , biochemistry , amino acid , chromatography , hydrolysis , food science , organic chemistry , biology , fishery

Summary The biochemical properties and in vitro antioxidant activity of the crab ( Portunus trituberculatus ) shell hydrolysates (CSHs) generated by pepsin and protamex hydrolysis were evaluated. The amino acids profile of CSHs showed a high percentage of essential amino acids (>36%). The hydrolysates were mainly composed of low molecular weight peptides (<3 kDa). CSHs showed excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of CSHs were evaluated using various in vitro antioxidant assays, including the total antioxidant activity, DPPH, hydroxyl and ABTS radical scavenging method and reducing power assay. CSHs exhibited a good antioxidant activity compared to that of ascorbic acid. Results from this study suggested that the peptidic fractions of crab shells were good source of natural antioxidants and peptides with interesting functionalities.

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