Optimization of Enzymatic Hydrolysis of Loach Muscle for Production of Antioxidant Peptides and Measurement of Their Molecular Weights

doi:10.7506/spkx1002-6630-201021006

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 29-33.doi: 10.7506/spkx1002-6630-201021006

• Basic Research • Previous Articles Next Articles

Optimization of Enzymatic Hydrolysis of Loach Muscle for Production of Antioxidant Peptides and Measurement of Their Molecular Weights

YAO Dong-rui1，WANG Shu-jun1，LI Yuan-yuan1，PAN Sai-kun1，YANG Fan1,2

1. School of Food Engineering, Huaihai Institute of Technology, Lianyungang 222005, China；
2. Food Engineering College, Dalian Ocean University, Dalian 116000, China

Received:2010-06-24 Revised:2010-10-15 Online:2010-11-15 Published:2010-12-29
Contact: YAO Dong-rui E-mail:yaodr@hhit.edu.cn

Abstract

Abstract:

In order to obtain bioactive peptides having better ability to scavenge hydroxyl free radicals generated in Fenton system, the muscle of loach (Misgurnus anguillicaudatus) was hydrolyzed separately with flavourzyme, protamex, trypsin and pepsin and bromelain, and bromelain was the selected protease for the hydrolysis of loach muscle. The subsequent investigations involved optimization of the hydrolysis of loach muscle by response surface methodology for achieving maximum hydroxyl free radical scavenging rate and Sephadex G-15 gel column chromatographic determination of relative molecular mass distribution of the hydrolysate obtained under optimized hydrolysis conditions. The optimal conditions for bromelain-catalyzed hydrolysis of loach muscle were determined as follows: solid/liquid ratio, 1:4; enzyme dose, 0.2%; pH, 6.47; hydrolysis temperature, 54.48 ℃; and hydrolysis duration, 59.97 ℃. The hydrolysate obtained under these conditions displayed a free radical scavenging rate of 99.03% and an IC50 value of 0.57 mg/mL, and contained peptides having a relative molecular mass varying from 1129 to 2344.

Key words: loach (Misgurnus anguillicaudatus), enzymatic hydrolysis, hydroxyl free radical

CLC Number:

Q514

YAO Dong-rui1，WANG Shu-jun1，LI Yuan-yuan1，PAN Sai-kun1，YANG Fan1,2. Optimization of Enzymatic Hydrolysis of Loach Muscle for Production of Antioxidant Peptides and Measurement of Their Molecular Weights[J]. FOOD SCIENCE, 2010, 31(21): 29-33.

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Optimization of Enzymatic Hydrolysis of Loach Muscle for Production of Antioxidant Peptides and Measurement of Their Molecular Weights

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