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| Antioxidant Activity and Emulsifying Properties of Porcine Plasma Protein Hydrolysates as Influenced by Different Hydrolysis Times and Proteases |
| LI Yue1, KONG Baohua1, WANG Chao1, LÜ Hong2, LIU Qian1,* |
1.College of Food Science, Northeast Agricultural University, Harbin 150030, China;
2.Harbin Light Industry School, Harbin 150076, China |
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Abstract The effect of different hydrolysis times and type of protease on the antioxidant activity and emulsifying activity
of porcine plasma protein hydrolysates (PPPH) was investigated. Porcine plasma protein was hydrolyzed with three different
commercial proteases (alcalase, neutral protease and papain) for 0 to 120 min. The antioxidant activity, emulsifying activity
index (EAI), emulsion stability index (ESI) and molecular weight distribution of the hydrolysates were evaluated. The results
showed that compared with neutral protease and papain, the PPPH prepared with alcalase rendered the highest antioxidant
activity (reducing power, ABTS+· radical-scavenging activity and DPPH radical-scavenging activity) (P < 0.05). Moreover,
the hydrolysate prepared by alcalase hydrolysis for 60 min showed the highest EAI and ESI (P < 0.05). The proportion of
less than 5 kD was significantly increased with increasing hydrolysis time (P < 0.05), and the alcalase provided the best
hydrolysis efficiency (P < 0.05). Therefore, these results demonstrated that modest hydrolysis by alcalase could yield PPPH
with higher antioxidant capacity and emulsifying properties, which can be used as a potential additive in the food industry.
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| [1] |
HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
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