Antioxidant Properties of Microalgae Protein Hydrolysates Prepared by Neutral Protease Digestion

Abstract:

Microalgae protein hydrolysates (MPH) were obtained by enzymatic hydrolysis of defatted microalgae meal using neutral protease. The protein recovery, degree of hydrolysis, and the antioxidant activities of the hydrolysates were investigated. The results demonstrated that hydrolysates prepared by neutral protease at 50 °C for 4 h exhibited the strongest antioxidant activity. Under these conditions, the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity and the reducing power of the hydrolysates were 68.3%, 50.8% and 1.303, respectively.

• Periodical: Applied Mechanics and Materials (Volume 707)
• Pages: 149-153
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.707.149
• Online since: December 2014
• Authors: Xiao Hu, Xian Qing Yang, Lai Hao Li*, Yan Yan Wu, Wan Ling Lin, Hui Huang, Shao Ling Yang
• Keywords: Antioxidant Properties, Hydrolysates, Microalgae, Neutral Protease

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