ABSTRACT

Pacific thread herring (Ophistonema libertate) muscle was hydrolyzed with Alcalase for the preparation of protein hydrolysates. The effect of enzyme concentration (EC; 1% and 3%), pH (8 and 9) and temperature (40°C and 50°C) on some biochemical properties and antioxidant activity (AOXA) was determined. The degree of hydrolysis (DH) ranged between 9.6% and 33.1%. The highest DH was obtained with the following conditons: EC of 3%, pH 9 and temperature of 50°C; however, the highest AOXA measured by DPPH (183.7 µmol TE/mg), FRAP (0.98 µmol TE/mg), and ABTS (144.9 µmol TE/mg) was obtained at EC of 3%, pH 8 and temperature of 50°C. These also exhibited a higher percentage of peptides of MW lower than 1.35 kDa and high concentrations of anionic and cationic amino acids. These results suggest that protein hydrolysates from Pacific thread herring muscle have a potential for application in the formulation of functional food.

摘要

太平洋鲱鱼（Ophistonema libertate）用Alcalase水解肌肉以制备蛋白质水解物。确定了酶浓度（EC； 1％和3％），pH（8和9）和温度（40°C和50°C）对某些生化特性和抗氧化活性（AOXA）的影响。水解度（DH）在9.6％和33.1％之间。在以下条件下获得最高的DH：EC为3％，pH为9，温度为50°C；但是，在EC为3％，pH为8和温度为50°C时，通过DPPH（183.7 µmol TE / mg），FRAP（0.98 µmol TE / mg）和ABTS（144.9 µmol TE / mg）测得的最高AOXA最高。 。这些还显示出较高的MW肽百分比低于1.35 kDa，以及高浓度的阴离子和阳离子氨基酸。