Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

Da Yong Zhou, Yue Tang, Bei Wei Zhu, Lei Qin, Dong Mei Li, Jing Feng Yang, Kang Lei, Yoshiyuki Murata

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

Scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle were hydrolysed with commercially available food-grade proteases. The resulting hydrolysates showed DPPH and hydroxyl radicals scavenging abilities, reducing power, and ferrous ion chelating capacity. The antioxidant activities of hydrolysate of abalone foot muscle (HAFM) increased with increasing incubation time during the whole hydrolysis process in 180 min. Whereas, the antioxidant activities of hydrolysate of scallop adductor muscle (HSAM) increased at initial stage and peaked after 25-30 min of hydrolysis, and then gradually decreased thereafter. Compared with HAFM, HSAM with comparable hydrolysis time contained more free amino acids (FAA) and small-sized peptides (below 500 Da), which may account for the differences in antioxidant activities versus hydrolysis time curves of the two hydrolysates. The above results indicate that limited hydrolysis of proteins can increase their antioxidant activity, whereas extensive hydrolysis can decrease it.

Original languageEnglish
Pages (from-to)815-822
Number of pages8
JournalFood Chemistry
Volume132
Issue number2
DOIs
Publication statusPublished - May 15 2012

Keywords

  • Abalone (Haliotis discus hannai Ino)
  • Antioxidant activity
  • Degree of hydrolysis
  • Hydrolysate
  • Muscle
  • Scallop (Patinopecten yessoensis)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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