2012
DOI: 10.1016/j.foodchem.2011.11.041
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Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

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Cited by 55 publications
(47 citation statements)
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“…The DPPH radical scavenging rate is 19.77 % and 21.85 % for CII and CIIp, respectively, which is lower than that of BHT (68 %) (Table 3). According to the literature, the DPPH radical scavenging rate of collagenous polypeptide was lower than those of protein hydrolysates from Spanish mackerel skin (47.82 kDa, 35.82 %), hemp (48 kDa, 23 %) and rapeseed (3-10 kDa,45 %), but higher than those of protein hydrolysates from abalone foot muscle (14 %), and scallop adductor muscle (10 %), respectively (Chi et al 2014;He et al 2013;Tang et al 2009;Zhou et al 2012). In the present study, CIIp exhibited higher scavenging activity than CII.…”
Section: Antioxidant Activitymentioning
confidence: 99%
“…The DPPH radical scavenging rate is 19.77 % and 21.85 % for CII and CIIp, respectively, which is lower than that of BHT (68 %) (Table 3). According to the literature, the DPPH radical scavenging rate of collagenous polypeptide was lower than those of protein hydrolysates from Spanish mackerel skin (47.82 kDa, 35.82 %), hemp (48 kDa, 23 %) and rapeseed (3-10 kDa,45 %), but higher than those of protein hydrolysates from abalone foot muscle (14 %), and scallop adductor muscle (10 %), respectively (Chi et al 2014;He et al 2013;Tang et al 2009;Zhou et al 2012). In the present study, CIIp exhibited higher scavenging activity than CII.…”
Section: Antioxidant Activitymentioning
confidence: 99%
“…Similar result has been reported for hydrolysis of sardinelle head and viscera, yellow stripe trevally tuna spleen, salmon by-products, and scallop and abalone muscle. The authors speculated that the decrease in hydrolysis rate maybe due to the formation of reaction products, the decrease in concentration of peptide bonds available for hydrolysis, enzyme inhibition and enzyme deactivation (Zhou et al 2012). Moreover, the results indicate that by the 5 days of fermentation, the Acanthogobius hasta processing by-product proteins were hydrolyzed to peptides by proteases produced by Aspergillus oryzae during fermentation.…”
Section: Resultsmentioning
confidence: 99%
“…This showed that the protein was successfully hydrolyzed by the protease excreted from Aspergillus oryzaeI. Molecular weight is an important parameter reflecting the hydrolysis of proteins, which further correlates with the antioxidant activities of protein hydrolysates (Zhou et al 2012). Several studies have revealed that peptides with molecular weight below 3 kDa show the highest antioxidant activity (Yang et al 2011).…”
Section: Molecular Weight Distributionmentioning
confidence: 98%
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“…In addition, peptides from the abalone muscle hydrolysis, which was evidenced by tissue degradation, had an antioxidant activity (Chiou et al, 2002;Zhou et al, 2012). Eventually, a chilled storage condition might also have an influence on the low TBA-RS of abalone during the storage period.…”
Section: Lipid Oxidation Of Pressurized Abalonementioning
confidence: 99%