Preparation of Antioxidant Peptides from Swimming Crab Waste through Enzymatic Hydrolysis

doi:10.7506/spkx1002-6630-200924024

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 122-125.doi: 10.7506/spkx1002-6630-200924024

Previous Articles Next Articles

Preparation of Antioxidant Peptides from Swimming Crab Waste through Enzymatic Hydrolysis

FAN Jian-feng，WANG Ze-nan*，YANG Ke，GUO Jun-zhen，LI Hong-bo，TAO Xue-ming

(School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)

Received:2009-07-22 Online:2009-12-15 Published:2010-12-29
Contact: WANG Ze-nan*， E-mail:wznan@ah163.com

Abstract

Abstract:

In this study, antioxidant peptides from crab were prepared through enzymatic hydrolysis using swimming carb waste as the material. Antioxidant activity of hydrolysates was evaluated using reducing power assays. Results indicated that neutral protease was suitable for the hydrolysis of swimming crab waste. The optimal hydrolysis condition was 1:6 of materialliquid ratio, 1.5 h of water-bath heating treatment, pH 7.5, 3000 U/g of enzyme amount and 4 h of hydrolysis. The highest reducing power was determined in hydrolysates obtained under the optimal hydrolysis condition and the content of polypeptides in hydrolysates was 65.66%.

Key words: swimming crab waste, antioxidant peptides, reducing power, protease, hydrolysis

CLC Number:

TS254.9

FAN Jian-feng，WANG Ze-nan*，YANG Ke，GUO Jun-zhen，LI Hong-bo，TAO Xue-ming. Preparation of Antioxidant Peptides from Swimming Crab Waste through Enzymatic Hydrolysis[J]. FOOD SCIENCE, 2009, 30(24 ): 122-125 https://doi.org/10.7506/spkx1002-6630-200924024

[1]	CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian. Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices [J]. FOOD SCIENCE, 2026, 47(7): 271-282.
[2]	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang. Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules [J]. FOOD SCIENCE, 2026, 47(5): 230-240.
[3]	ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu. Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu) [J]. FOOD SCIENCE, 2026, 47(5): 241-256.
[4]	DONG Xiaobing, LIU Xiaolan, LI Guanlong, ZHENG Chengxin, JI Guangxi, ZHENG Xiqun. Isolation, Identification, and Structure-Activity Relationship of Antioxidant Peptides from Rice Bran Protein [J]. FOOD SCIENCE, 2026, 47(3): 120-130.
[5]	YANG Shuhong, LI Minqian, BIAN Yaqin, GAO Chong, SONG Li. Screening of Antioxidant Peptides from Yak Milk Casein and Their Protective Effects against Oxidative Stress Injury in Hepatocytes [J]. FOOD SCIENCE, 2026, 47(2): 104-112.
[6]	LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian. Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2026, 47(2): 250-258.
[7]	HUANG Lei, HAN Lihua, WANG Kai, LIU Yang, PANG Bo, MA Wenlong, YIN Boxing, CHEN Xia, HUANG Yujun, GU Ruixia. Recent Advances in Food-Derived Antioxidant Peptides and Their Role in Improving Cardiovascular Health [J]. FOOD SCIENCE, 2026, 47(1): 377-391.
[8]	MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe. Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals [J]. FOOD SCIENCE, 2025, 46(6): 142-155.
[9]	AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin. Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness [J]. FOOD SCIENCE, 2025, 46(5): 310-318.
[10]	WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi. Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue [J]. FOOD SCIENCE, 2025, 46(5): 142-150.
[11]	XUE Yibin, Zeng Longda, YAN Qiaojuan, JIANG Zhengqiang. High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger [J]. FOOD SCIENCE, 2025, 46(20): 100-110.
[12]	XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao. Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer [J]. FOOD SCIENCE, 2025, 46(20): 111-120.
[13]	XU Feiran, WANG Yu, WANG Xiaojing, CUI Wei, WANG Yongkun, ZHOU Hui, WANG Zhaoming, CAI Kezhou, ZHANG Bao, XU Baocai. Hemoglobin-Derived Antioxidant Peptides from Beef Cattle in Ningxia: Identification Based on Computerized Screening and Molecular Docking [J]. FOOD SCIENCE, 2025, 46(2): 108-117.
[14]	HAN Xunze, YU Wenjun, ZHANG Yu, ZHAO Jing, LI Quanhong. Preparation and Characterization of Antioxidant Peptides from Pumpkin Seeds and Their Protective Effect against H2O2-induced Damage in Caco-2 Cells [J]. FOOD SCIENCE, 2025, 46(18): 146-154.
[15]	SUN Sicheng, LI Haoran, SU Guowan, WU Huizhen, LIN Weifeng. Combined Mutagenesis by Atmospheric and Room Temperature Plasma and Ultraviolet and Screening on Salt-Containing Plates of Aspergillus oryzae for High Salt Tolerance and Activity of Protease [J]. FOOD SCIENCE, 2025, 46(15): 120-127.

Preparation of Antioxidant Peptides from Swimming Crab Waste through Enzymatic Hydrolysis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments