Abstract:

Half-fin anchovy (Setipinna taty) homogenate was hydrolysated by pepsin. Protein yield, contents of soluble peptides and degree of hydrolysis were analyzed and in vitro antioxidant and antibacterial activities of the hydrolysates were also evaluated. Results showed protein extract rate, soluble peptides contents, degree of hydrolysis of half-fin anchovy pepsin hydrolysate were (110 ± 4.81)%, (81.78 ± 0.04)% and (18.12 ± 0.39)%, respectively. The relative contents of essential amino acids in half-fin anchovy hydrolysate (HAH) reached 37.91%. HAH showed strong radical scavenging activity against hydroxyl and DPPH radicals with the ED50 values of 4.55μg/mL and 4.46 μg/mL, respectively. The reducing power increased with rising concentration and the metal chelating ability was equivalent to that of EDTA at the 3.4μg/mL or 13.6 μg/mL. HAH displayed broad antibacterial spectra in vitro and the antibacterial effecacy against Escherichia coli was equal to 13.21－15.44 mcg/mL of ampicillin of and 325.00 － 340.00 U/mL of streptomycin sulfate (P＞ 0.05).

Key words: half-fin anchovy (Setipinna taty), pepsin, hydrolysates, antioxidant activity, antibacterial activity