Effect of Different Treatments on Antioxidative Stability of the Scallop Protein Hydrolysates  

作　　者：Na Lin Ang Hu Zhidong Liu Na Lin;Ang Hu;Zhidong Liu(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China;Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture, Shanghai, China)

机构地区：[1]East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China [2]Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture, Shanghai, China

出　　处：《Food and Nutrition Sciences》2020年第7期603-614,共12页食品与营养科学（英文）

摘　　要：Effects of different treatments on the antioxidant activity of scallop protein hydrolysates (SPH) were evaluated using DPPH radical scavenging activity and reducing power. Results showed that the antioxidant activity of SPH had good heating-resistance from 25</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C to 65</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C. The antioxidant activity of SPH could retain under acidic environment, but rapidly reduced under alkaline conditions. Addition of D-galactose, D-xylose, and D-fructose at 65</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C could increase the antioxidant activity of SPH, but no such effect was not observed at this temperature. With the increase of storage time, the antioxidant activity of SPH gradually decreased. Moreover, pepsin digestion treatment slightly reduced the antioxidant activity of SPH, and further trypsin and mixed enzyme (trypsin + chymotrypsin) digestion significantly reduced this activity (p</span><span style="font-family:Verdana;"> < </span><span style="font-family:Verdana;">0.05). In conclusion, SPH may be used as food ingredients or food supplements in different food fields.Effects of different treatments on the antioxidant activity of scallop protein hydrolysates (SPH) were evaluated using DPPH radical scavenging activity and reducing power. Results showed that the antioxidant activity of SPH had good heating-resistance from 25</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C to 65</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C. The antioxidant activity of SPH could retain under acidic environment, but rapidly reduced under alkaline conditions. Addition of D-galactose, D-xylose, and D-fructose at 65</span><span style="font-family:Verdana;">&deg;</span><span style="font-family:Verdana;">C could increase the antioxidant activity of SPH, but no such effect was not observed at this temperature. With the increase of storage time, the antioxidant activity of SPH gradually decreased. Moreover, pepsin digestion treatment slightly reduced the antioxidant activity of SPH, and further trypsin and mixed enzyme (trypsin + chymotrypsin) digestion significantly reduced this activity (p</span><span style="font-family:Verdana;"> < </span><span style="font-family:Verdana;">0.05). In conclusion, SPH may be used as food ingredients or food supplements in different food fields.

关 键 词：Argopecten irradias Protein Hydrolysates Antioxidant Activity Stability Treatment 

分 类 号：R28[医药卫生—中药学]