Preliminary Study on Enzymatic Hydrolysis of Crucian Carp Protein and Its Antioxidant Activities

Abstract

Abstract: In this research, enzymatic hydrolysis of carp protein with Alkalase and its antioxidant activities were studied. The effects of E, S, temperature, time and pH on degree of hydrolysis were in detail investigated. The radical scavenging activities of hydrolysates were analyzed with two different methods, the inhibition of DPPH radicals and improved pyrogallol method. The results showed that the optimum conditions of enzymatic hydrolysis were: E 4%, S 10%, pH8.0, time 4 h, and temperature 50 ℃. Hydrolysates prepared on these conditions had a high degree of hydrolysis and also showed strong scavenging activities of DPPH radical and the superoxide anion-radical.

Key words: crucian carp, alkali protease, free radicals, enzymatic hydrolysis

GU Lin, SUN Jing. Preliminary Study on Enzymatic Hydrolysis of Crucian Carp Protein and Its Antioxidant Activities[J]. FOOD SCIENCE, 2007, 28(10): 184-188.

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Preliminary Study on Enzymatic Hydrolysis of Crucian Carp Protein and Its Antioxidant Activities

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