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

31 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 1 2010

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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