Antioxidant Properties of Tilapia Component Protein Hydrolysates and the Membrane Ultrafiltration Fractions

Xing Xing Chen; Xiao Hu; Lai Hao Li; Xian Qing Yang; Yan Yan Wu; Wan Ling Lin; Yong Qiang Zhao; Hai Xia Ma; Ya Wei

doi:10.4028/www.scientific.net/AMR.1073-1076.1812

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1073-1076Antioxidant Properties of Tilapia Component...

Antioxidant Properties of Tilapia Component Protein Hydrolysates and the Membrane Ultrafiltration Fractions

Abstract:

In this study, three kinds of component proteins of tilapia were hydrolyzed with papain for 4h. The effect of hydrolysis and the antioxidant activities of the resulting hydrolysates were characterized. The results showed sarcoplasmic protein hydrolysate had significantly (p < 0.05) highest scavenging ability against hydroxyl, superoxide, DPPH radicals and the total reducing power. Stroma protein hydrolysate had the highest nitrogen recovery (NR) while myofibrillar protein hydrolysate had the highest degree of hydrolysis (DH). Sarcoplasmic protein hydrolysate with high radical scavenging ability was separated by membrane ultrafiltration into four molecular size fractions (<5, 5–10, 10–100, >100kDa). It was found that the antioxidant activities of the <5kDa fraction were higher than that of other fractions. Overall, sarcoplasmic protein is more efficient to obtain antioxidant properties when compared to other component proteins of tilapia.

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Periodical:

Advanced Materials Research (Volumes 1073-1076)

Pages:

1812-1817

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1073-1076.1812

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Online since:

December 2014

Authors:

Xing Xing Chen, Xiao Hu, Lai Hao Li*, Xian Qing Yang, Yan Yan Wu, Wan Ling Lin, Yong Qiang Zhao, Hai Xia Ma, Ya Wei

Keywords:

Antioxidant Properties, Hydrolysis, Membrane Ultrafiltration, Tilapia Component Protein

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* - Corresponding Author

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