Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

Dong, Shiyuan; Zeng, Mingyong; Wang, Dongfeng; Liu, Zunying; Zhao, Yuanhui; Yang, Haitao

doi:10.1016/j.foodchem.2007.10.011

Cited by 293 publications

(244 citation statements)

References 37 publications

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“…P7 at 45°C, pH 8 for 30 min, was reported to chelate 83 % of iron (Corrêa et al 2011). Pownall et al (2010 studied hydrolysates of pea protein isolate, and found a high ability to chelate iron ions (around 95 %), and silver carp protein hydrolyzed for 6 h with Alcalase showed 95 % of metal-chelating activity (Dong et al 2008). The control (without enzyme) demonstrated an iron chelating ability around 45.3 %, indicating that, depending on the process conditions, hydrolysis might negatively affect the iron-chelating ability of native SPI (Table 2), possibly through the cleavage of the peptides responsible for this activity.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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Soybean proteins are widely used as nutritional and functional food ingredients. This investigation evaluated through a 2 3 central composite design the effect of three variables (pH, temperature and enzyme/substrate (E/S) ratio) on the production of soy protein isolate (SPI) hydrolysates with a microbial protease. Soluble peptides, antioxidant activity, and foaming and emulsifying capabilities of the hydrolysates were analyzed. All variables, as well as their interactions, were significant for the soluble peptides content of SPI hydrolysates. Optimal conditions for obtaining soluble peptides were around 30-35°C, pH 6.5-9.5, and E/S ratios of 1,650-6,300 U g −1 . SPI hydrolysates produced at 30-45°C, pH 8.0-9.5, and E/S ratios of 4,000-8,000 U g −1 showed higher capacity to scavenge the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical. Models for soluble peptides and ABTS activity of hydrolysates were obtained. In the range studied, the variables had not significant influence on the ability of hydrolysates to scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. SPI hydrolysates also presented reducing power and ability to chelate iron. Hydrolysis temperature was significant for the Fe 2+ -chelating ability of hydrolysates. Temperature of hydrolysis was significant for the foaming capacity of hydrolysates, with higher values observed at 45°C and 8,000 U g −1 . For emulsifying capacity, only E/S ratio presented a significant effect. Temperature and E/S ratio appeared to be more significant variables influencing the properties of the SPI hydrolysates. The results of this study indicate that specific hydrolysis conditions should be selected to obtain SPI hydrolysates with preferred characteristics.

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Section: Antioxidant Activitymentioning

confidence: 99%

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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“…Therefore, chelation of metal ions by peptides in hydrolysates would retard the oxidative reaction (Klompong et al 2008). Ferrous chelating activity has been reported for hydrolysate of silver carp (Hypophthalmichthys molitrix) (Dong et al 2008), round scad (Thiansilakul et al 2007a) and yellow stripe trevally (Klompong et al 2008). In fact, chelating activity of SPHs was higher than that of Flavourzymehydrolyzed silver carp protein which is 60% at 5 mg/ml (Dong et al 2008).…”

Section: Ferrous Ion-chelating Activitymentioning

confidence: 99%

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

et al. 2011

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Composition, functional properties and in vitro antioxidative activities of protein hydrolysates prepared from muscle of sardinelle (Sardinella aurita) were investigated. Sardinelle protein hydrolysates (SPH) were obtained by treatment with crude enzyme preparations from Bacillus pumilus A1 (SPHA1), Bacillus mojavensis A21 (SPHA21) and crude enzyme extract from sardinelle (Sardinella aurita) viscera (SPHEE). The protein hydrolysates SPHA1, SPHA21 and SPHEE contained high protein content 79.1%, 78.25% and 74.37%, respectively. The protein hydrolysates had an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of protein hydrolysates at different concentrations were evaluated using various in vitro antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power assay, chelating activity, β-carotene bleaching and DNA nicking assay. All protein hydrolysates showed varying degrees of antioxidant activity. SPHA21 had the highest DPPH radical scavenging activity (89% at 6 mg/ml) and higher ability to prevent bleaching of β-carotene than SPHA1 and SPHEE (p<0.05). However, SPHEE exhibited the highest metal chelating activity (89% at 1 mg/ml) and the strongest protection against hydroxyl radical induced DNA breakage (p<0.05).

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“…Je et al (2007) reported antioxidant peptide (1519 Da), which had a capability of quenching free radicals, including superoxide, hydroxyl and DPPH radicals from tuna backbone proteins hydrolysed by pepsin. Hydrolysate from silver carp using alcalase or flavourzyme was reported to show hydroxyl radical-scavenging activity and metal chelating activity (Dong et al 2008). Additionally, Mungoong, a paste prepared from the cephalothorax of white shrimp, contained peptides which acted as an effective antioxidant with high stability over a wide pH and temperature range (Binsan et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

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Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

Cited by 293 publications

References 37 publications

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

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