Abstract:

The DPPH free radical scavenging activity and reducing power of enzymatic hydrolysates from Schizochytrium
limacinum meal was selected as the indexes to investigate the effects of temperature, pH, food auxiliary materials,
preservatives, metal ions and digestion environment in vitro on the antioxidant stability. The results showed that the
enzymatic hydrolysates from Schizochytrium limacinum meal had strong heat-resistance ability from 30 ℃ to 100 ℃ and the
activity was maintained well in an acidic environment; some food additives such as sucrose and NaCl had little effects on
the antioxidant stability while glucose exerted an increasing effect at increasing concentrations from 2% to 10%. The effect
of potassium sorbate on the activity of hydrolysis products was slightly stronger than that of sodium benzoate. The effect of
different metal ions followed the decreasing order of Zn2+ > Cu2+ > K+ > Ca2+. Up to 65% of the activity could be retained
after simulated gastrointestinal environment treatment in vitro.

Key words: Schizochytrium limacinum, antioxidation, enzymatic hydrolysates, stability