Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate

Vo, T. D. L. and Nguyen, V. K. and Nguyen, T. T. P. and Vo, B. C. and Nguyen, T. T. T. (2022) Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (3). pp. 360-370. ISSN 0139-3006 (print); 1588-2535 (online)

Preview

Text article-p360.pdf Download (1MB) | Preview

Abstract

Abstract This study aims to examine the effect of hydrolysis degree (DH) on both antioxidant activity and functional properties of Acetes japonicus proteolysate (AP). Consequently, the AP showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (SA) and ferric reducing antioxidant power (FRAP) at DH of 66.7. Whereas, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical (ABTS•+) SA and superoxide anion radical (O2 •–) SA of the AP peaked at DH of 75.8. In addition, its strongest Fe2+-chelating rate was found at DH of 72.1. In the pH range from 3 to 8, the AP showed solubility over 55 even after heat treating, foaming capacity (FC) of 5.7–80.0, foaming stability (FS) of 2.9–77.0, emulsifying-activity index (EAI) of 16.1–56.3 m2 g−1, and emulsifying stability index (ESI) of 12.4–156.7 min. The highest water-holding capacity (WHC) and oil-holding capacity (OHC) of the AP were observed at DH of 66.7 and 50.6, respectively. This study enhanced value of the Acetes by producing antioxidant AP possessing functionalities.

Actions (login required)

Edit Item