TITLE:
Effect of Different Treatments on Antioxidative Stability of the Scallop Protein Hydrolysates
AUTHORS:
Na Lin, Ang Hu, Zhidong Liu
KEYWORDS:
Argopecten irradias, Protein Hydrolysates, Antioxidant Activity, Stability, Treatment
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.7,
July
9,
2020
ABSTRACT: Effects
of different treatments on the antioxidant activity of scallop protein hydrolysates
(SPH) were evaluated using DPPH radical scavenging activity and reducing power.
Results showed that the antioxidant activity of SPH had good heating-resistance
from 25°C to 65°C. The antioxidant activity of SPH could retain under acidic environment,
but rapidly reduced under alkaline conditions. Addition of D-galactose,
D-xylose, and D-fructose at 65°C could increase the antioxidant activity of SPH, but no such effect was
not observed at this temperature. With the increase of storage time, the
antioxidant activity of SPH gradually decreased. Moreover, pepsin digestion
treatment slightly reduced the antioxidant activity of SPH, and further trypsin
and mixed enzyme (trypsin + chymotrypsin) digestion significantly reduced this
activity (p 0.05). In conclusion, SPH may be used as food ingredients or food
supplements in different food fields.