期刊
FOOD CHEMISTRY
卷 126, 期 4, 页码 1636-1642出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.12.046
关键词
Silver carp by-product; Protein hydrolysates; Peptide fractions; Antioxidant activity; Electron spin resonance
资金
- Ministry of Agriculture in PR China [NYCYTX-49]
Silver carp processing by-product protein is usually discarded as an industrial solid waste. In this study the protein was recovered using a pH-shift method, after which seven commercial proteases were separately employed to prepare antioxidative hydrolysates. Among the hydrolysates, pepsin hydrolysates, which had the highest free radical-scavenging activity, were further separated into five peptide fractions, SCPH-I (> 10 kDa), SCPH-II (5-10 kDa), SCPH-III (3-5 kDa), SCPH-IV (1-3 kDa), and SCPH-V (< 1 kDa), by using ultrafiltration. The antioxidative properties of the peptide fractions were investigated, using a free radical-scavenging assay, by electron spin resonance. The results show that SCPH-V had the highest scavenging effects on DPPH (1,1-diphenyl-2-picrylhydrazyl), hydroxyl and superoxide anion radicals. SCPH-V had potent antioxidant activity in the prevention of the peroxidation of linoleic acid and alleviation of H2O2-induced oxidative stress in human intestinal epithelial caco-2 cells. The results indicated that the antioxidant capacity of silver carp by-product hydrolysates could be enhanced by ultrafiltration. (C) 2010 Elsevier Ltd. All rights reserved.
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