Processing Properties and Antioxidant Activities of Soft-Shelled Turtle (Trionyx sinensis) Calipash Protein Hydrolysates
ZHANG Jingbin1, SHEN Song1, LUO Yongkang1,*, LIU Huaigao2
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2. Guotai Biotechnology (Beijing) Co. Ltd., Beijing 100011, China
Abstract：Processing properties and antioxidant activities of soft-shelled turtle calipash protein hydrolysates (SSTCPH) prepared with flavourzyme, papain or both (which were denoted HF, HP and HF + HP, respectively) were investigated. As a result, HF + HP obtained after 2 h of hydrolysis showed better sensory evaluation scores. For the processing properties, all three hydrolysates had good solubility at different pH. The hydrolysates exhibited good heat stability, showing more than 80% solubility at different pH after heating at 63 ℃ for 30 min. Compared with HF and HP, HF + HP exhibited higher scavenging activity against ABTS+· and DPPH radicals. On the other hand, HP showed higher ferrous ion chelating activity and reducing power. In addition, HF exhibited higher emulsion activity index (EAI) than HP and HF + HP. The results suggested that processing properties and antioxidant activities of SSTCPH were determined by the degree of hydrolysis (DH) and the enzyme type employed.
