期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 221, 期 1-2, 页码 157-162出版社
SPRINGER
DOI: 10.1007/s00217-005-1142-3
关键词
hoki frame; antioxidative activity; enzymatic hydrolysis; ultrafiltration membrane
Hoki frame protein, which is normally discarded as an industrial by-product in fish plants, was hydrolyzed with various enzymes. The antioxidative activity of the hydrolysates was investigated, and the results showed that pepsin hydrolysate has the highest activity. Hoki frame protein hydrolysates (HPH) prepared by pepsin were fractionated according to the molecular mass into four major types, HPHI (5 - 10 kDa), HPH II (3-5 kDa), HPH III (1-3 kDa), and HPH IV (below 1 kDa), using an ultrafiltration membrane. HPH III showed a higher antioxidative activity than the other hydrolysates in a linoleic acid emulsion system. In addition, the free-radical scavenging activities of the fractionated hydroysates were evaluated using electron spin resonance spectroscopy. The results showed that HPH III has the highest scavenging effects for 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, alkyl and superoxide anion radicals, and the inhibition pattern was dose-dependent.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据