Journal of the science of food and agriculture · 2012
Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases.
СтатьяПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Ovissipour Mahmoudreza, Rasco Barbara, Shiroodi Setareh Ghorban, Modanlow Maryam, Gholami Sanaz, Nemati Mahrokh
Аннотация
BACKGROUND: The antioxidant activity and chemical properties of fish protein hydrolysates (FPHs) prepared from anchovy sprat (Clupeonella engrauliformis) using endogenous enzymes (autolysis) and commercial proteases were investigated.
RESULTS: The highest degree of hydrolysis (DH) was observed with Alcalase and papain and the highest protein recovery (PR) with Alcalase and bromelain. FPH yield was highest with Alcalase (82.3%) and lowest with autolysis (63.64%). Increased DH resulted in increased FPH yield (R(2) = 0.77). The highest oil recovery was observed with bromelain (6.41%) and the lowest with autolysis (3.58%). Antioxidant activity determined by DPPH, reducing power and ferrous chelation assays was highest in bromelain, Promod and papain FPHs respectively. The highest ABTS activity was observed in Alcalase FPH, followed by Promod and Protamex™ FPHs. The lowest antioxidant activity was observed in autolysed and Flavourzyme FPHs (P > 0.05). Heavy metals (arsenic, lead and mercury) were recorded at levels below the regulatory limits established by the FDA.
CONCLUSION: Anchovy sprat hydrolysates showed high antioxidant activities and amino acid contents and low heavy metal concentrations, indicating that they have high potential for use in human and animal diets. The high antioxidant activities are related to the high levels of hydrophobic amino acids found in this study.
RESULTS: The highest degree of hydrolysis (DH) was observed with Alcalase and papain and the highest protein recovery (PR) with Alcalase and bromelain. FPH yield was highest with Alcalase (82.3%) and lowest with autolysis (63.64%). Increased DH resulted in increased FPH yield (R(2) = 0.77). The highest oil recovery was observed with bromelain (6.41%) and the lowest with autolysis (3.58%). Antioxidant activity determined by DPPH, reducing power and ferrous chelation assays was highest in bromelain, Promod and papain FPHs respectively. The highest ABTS activity was observed in Alcalase FPH, followed by Promod and Protamex™ FPHs. The lowest antioxidant activity was observed in autolysed and Flavourzyme FPHs (P > 0.05). Heavy metals (arsenic, lead and mercury) were recorded at levels below the regulatory limits established by the FDA.
CONCLUSION: Anchovy sprat hydrolysates showed high antioxidant activities and amino acid contents and low heavy metal concentrations, indicating that they have high potential for use in human and animal diets. The high antioxidant activities are related to the high levels of hydrophobic amino acids found in this study.