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| Antioxidant Activity and Functional Properties of Protein Hydrolysates from Cod (Gadus macrocephalus) and Spanish Mackerel (Scomberomorus commersoni) Meat |
| SHI Ce;HAN Feng-feng;LIU Peng;XU Ping;LUO Yong-kang |
| 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 impact of degree of hydrolysis and hydrolysis time of cod (Gadus macrocephalus) and Spanish mackerel
(Scomberomorus commersoni) meat by flavourzyme and measurement medium pH was examined on functional properties
and antioxidant activity of fish protein hydrolysates. Prolonged hydrolysis time resulted in a gradual increase in degree of
hydrolysis (DH) and ferrous ion-chelating capacity but a gradual decrease in DPPH radical scavenging activity in protein
hydrolysates of both fish species. At the investigated pH values (4 and 7), both the fish protein hydrolysates possessed good
solubility and thermal stability. Spanish mackerel hydrolysates exhibited significantly higher DH, solubility, thermal stability
and ferrous ion-chelating capacity than cod hydrolysates.
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2013, Vol. 27 
