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Antioxidant activity of bigeye tuna ( Thunnus obesus ) head protein hydrolysate prepared with Alcalase
Author(s) -
Yang Ping,
Ke Hongqiao,
Hong Pengzhi,
Zeng Shaokui,
Cao Wenhong
Publication year - 2011
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/j.1365-2621.2011.02768.x
Subject(s) - butylated hydroxytoluene , chemistry , hydrolysate , antioxidant , dpph , food science , tuna , superoxide , biochemistry , enzyme , hydrolysis , biology , fish <actinopterygii> , fishery
Summary The antioxidant activities of tuna head protein hydrolysate (THPH) prepared with Alcalase were evaluated. THPH showed evident radical scavenging activity in a dose‐dependent manner with the IC 50 values for 1,1‐diphenyl‐2‐pycrylhydrazyl (DPPH), superoxide and hydroxyl radicals being 1.34, 1.20 and 2.84 mg mL −1 , respectively, and its reducing power was 0.948 at 12.5 mg mL −1 . THPH showed good inhibitory activity in soybean oil peroxidation after accelerated oxidation at 60 °C, and the oils with 0.01%, 0.05% and 0.1% THPH had significantly ( P < 0.05) lower peroxide values than the control, after storage at 60 °C. Moreover, the inhibited oxidation effect of 0.1% THPH was similar to that of 0.01% butylated hydroxytoluene (BHT). The molecular weight distribution of THPH revealed that 70.5% of the total amount was peptides with molecular weight lower than 5000 Da, composing mostly of low molecular weight peptides located at 1020–2585 Da (30.78%) and 241–1020 Da (37.15%).