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| Processing Properties and Antioxidant Activity of Protein Hydrolysates from Bighead Carp (Aristichthys nobilis) Meat Produced with Two Different Proteases |
| LI Dongping1, ZHANG Zhan1, GUO Shanshan2, LUO Yongkang1,* |
1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2.Shandong Hanlong Biological Science and Technology Co. Ltd., Binzhou 256600, China |
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Abstract The goal of the present work was to investigate the antioxidant activity and processing properties of protein
hydrolysates prepared by enzymatic hydrolysis of bighead carp (Aristichthys nobilis) meat with two different enzymes,
namely Alcalase and Flavourzyme, as a function of hydrolysis time, pH value and the molecular weights of protein
hydrolysates. The results showed that the solubility and thermal stability of the two protease hydrolysis products at pH 4
were lower than those at pH 7. Protein hydrolysates obtained after 4.0 and 1.0 h of hydrolysis with both enzymes had a
better solubility and thermal stability, respectively. At the same hydrolysis time, protein hydrolysates from Alcalase had a
better metal chelating activity than those from Flavourzyme. However, the emulsifying activity index (EAI), DPPH radical
scavenging capacity and reducing power of Flavourzyme protein hydrolysates were better than those of Alcalase protein
hydrolysates. This finding revealed that the antioxidant activity and processing properties of protein hydrolysates from
bighead carp meat were determined by hydrolysis time, pH value, the kind of enzyme used, and the molecular weight of
protein hydrolysates.
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