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Effect of thermal treatment on the characteristic properties of loach peptide
Author(s) -
You Lijun,
Zheng Lin,
Regenstein Joe M.,
Zhao Mouming,
Liu Dong
Publication year - 2012
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.1365-2621.2012.03136.x
Subject(s) - chemistry , scavenging , antioxidant , browning , chelation , peptide , dpph , oxygen radical absorbance capacity , amino acid , absorbance , thermal treatment , radical , food science , nuclear chemistry , biochemistry , chromatography , organic chemistry , biology , ecology
Summary The effects of thermal treatment on the changes in the colour, the molecular weight distribution, amino acid profiles and the overall antioxidant activities of loach peptide were investigated. When the thermal temperature was rising, the browning was enhanced. The contents of free amino acids Gly, Arg, Thr and Tyr were increased, whereas those of Asp, Ser, Met, Cys, Trp and Lys were decreased. The scavenging activities (1,1‐diphenyl‐2‐picrylhydrazyl ( DPPH ) radical scavenging activity, the oxygen radical absorbance capacity ( ORAC ) and the reducing power of loach peptides after different thermal treatments were lower than those of the control, whereas the Cu 2+ chelating activity was higher (except from the sample treated at 100 °C, 20 min). The heat treatment at 121 °C, 15 min was shown to be the best thermal processing, as it caused the least loss in radical scavenging activity and showed relatively higher Cu 2+ chelating activity.