Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes.
Anchovy protein hydrolysates with high free radical-scavenging activity were prepared by endogenous and commercial enzymes. Various hydrolytic factors (commercial protease composition, protease concentration, temperature, and reaction time) were optimized. Using a single-factor experiment, three commercial proteases (Protamex, Flavourzyme 500 MG, and Alcalase 2.4 L) were selected for further optimization using a simplex lattice design. The optimum composition of Protamex:Flavourzyme 500 MG:Alcalase 2.4 L was found to be 1.1:1.0:0.9. The hydrolytic conditions (commercial protease concentration, temperature, and reaction time) for the optimum protease composition were optimized using a Box-Behnken design. The optimum hydrolytic conditions were as follows: total commercial protease concentration of 3.27%, pH of 7.5, temperature of 55.4℃, and reaction time of 2.7 h. Under these conditions, hydrolysate with a 1, 1-diphenyl-2-picryhydrazyl scavenging activity of 84.7% was obtained. Meanwhile, a degree of hydrolysis of 33.2% and high protein nitrogen recovery of 87.5% were achieved. The amino acid composition of the hydrolysates demonstrated that they have high nutritional value, thereby suggesting that the hydrolysates have potential to be used as raw material for functional food.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, P.R. China.
Silian
S
He
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, P.R. China.
Fanghua
F
Wang
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, P.R. China.
Zhengxiang
Z
Ning
Department of Biotechnology, School of Bioscience & Bioengineering, South China University of Technology, Guangzhou, Guangdong, P.R. China.
Bo
B
Yang
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, P.R. China hsl20030909@126.com.
Yonghua
Y
Wang
D000818:Animals; D001713:Biphenyl Compounds / Q000737:chemistry*; D029941:Fish Proteins / Q000737:chemistry*; D005399:Fishes / Q000145:classification; D016166:Free Radical Scavengers / Q000737:chemistry*; D010851:Picrates / Q000737:chemistry*
D001713:Biphenyl Compounds; D029941:Fish Proteins; D016166:Free Radical Scavengers; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl
Anchovy protein hydrolysates; DPPH radical; commercial proteases; endogenous enzymes; response surface methodology; simplex lattice design