Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

Xiu Ping Dong, Bei Wei Zhu, Hong Xia Zhao, Da Yong Zhou, Hai Tao Wu, Jing Feng Yang, Dong Mei Li, Yoshiyuki Murata

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

Oyster is an abundant resource from ocean, which contains high content of protein. In the present study, oyster (Crassostrea talienwhannensis) meat was digested with three proteases including papain, neutrase and alcalase respectively and the derived hydrolysates were fractionated using a series of ultrafiltration membranes (molecular weight cut-offs of 10, 5, 3 and 1 kDa). The resultant peptide fractions were evaluated for antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and reducing power assay. Results indicated that oyster meat hydrolysates (OMHs) possessed DPPH radical scavenging capacity and reducing power in a dose-dependent manner. The fractions below 1 kDa showed the strongest overall antioxidant activity. The present study demonstrated that the antioxidant potent of OMHs was strongly related to their concentration, size and amino acid composition.

Original languageEnglish
Pages (from-to)978-984
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume45
Issue number5
DOIs
Publication statusPublished - May 2010

Fingerprint

Crassostrea
Ostreidae
Meats
oyster meat
Antioxidants
hydrolysates
oysters
Meat
antioxidant activity
meat
Assays
Papain
papain
subtilisin
Scavenging
assays
Ultrafiltration
ultrafiltration
Subtilisins
amino acid composition

Keywords

  • Antioxidant activity
  • Hydrolysates
  • Oyster (Crassostrea talienwhannensis) meat
  • Peptides
  • Ultrafiltration

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat. / Dong, Xiu Ping; Zhu, Bei Wei; Zhao, Hong Xia; Zhou, Da Yong; Wu, Hai Tao; Yang, Jing Feng; Li, Dong Mei; Murata, Yoshiyuki.

In: International Journal of Food Science and Technology, Vol. 45, No. 5, 05.2010, p. 978-984.

Research output: Contribution to journalArticle

Dong, Xiu Ping ; Zhu, Bei Wei ; Zhao, Hong Xia ; Zhou, Da Yong ; Wu, Hai Tao ; Yang, Jing Feng ; Li, Dong Mei ; Murata, Yoshiyuki. / Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat. In: International Journal of Food Science and Technology. 2010 ; Vol. 45, No. 5. pp. 978-984.
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AU - Wu, Hai Tao

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