RefDoc
Haut

Faire une nouvelle recherche
Make a new search
Lancer la recherche


Titre du document / Document title

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Auteur(s) / Author(s)

WU Hui-Chun (1) ; CHEN Hua-Ming (2) ; SHIAU Chyuan-Yuan (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Rood, Keelung, 202, TAIWAN, PROVINCE DE CHINE
(2) Department of Cosmetic Applications and Management, Tung-Fong Institute of Technology, 110 Tung-Fong Road, Hunei, 829, Kaohsiung, TAIWAN, PROVINCE DE CHINE

Résumé / Abstract

Mackerel (Scomber austriasicus) hydrolysates were prepared by an autolytic process and accelerated hydrolysis with a commercial enzyme, Protease N. Changes in the levels and compositions of free amino acids and small peptides during hydrolysis were investigated to find out their relationships with antioxidant activities. Increased levels of free amino acids, anserine, carnosine and other peptides of the hydrolysates obtained with protease were much higher than those by autolysis. Different antioxidant measurements including the inhibition of linoleic acid autoxidation, the scavenging effect on α,α-diphenyl-β-picrylhydrazyl free radical, and the reducing power showed that mackerel hydrolysates possessed noticeable antioxidant activities. A good correlation existed between the amount of peptides and antioxidant activity. Three peptide fractions were separated from the hydrolysate by size exclusion chromatography. Results revealed that the peptide with molecular weight of approximately 1400 Da possessed a stronger in vitro antioxidant activity than that of the 900 and 200 Da peptides.

Revue / Journal Title

Food research international    ISSN  0963-9969 

Source / Source

2003, vol. 36, no9-10, pp. 949-957 [9 page(s) (article)] (20 ref.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1992) (Revue)

Mots-clés anglais / English Keywords

Edible fish

;

Peptides

;

Free radical

;

Hydrolysate

;

Mackerel

;

Radical scavenger

;

Antioxidant

;

Biological activity

;

Quality

;

Proteolysis

;

Mots-clés français / French Keywords

Poisson comestible

;

Scomber austriasicus

;

Peptide

;

Radical libre

;

Hydrolysat

;

Maquereau

;

Intercepteur radical

;

Antioxydant

;

Activité biologique

;

Qualité

;

Protéolyse

;

Mots-clés espagnols / Spanish Keywords

Pescado comestible

;

Péptido

;

Radical libre

;

Hidrolisado

;

Caballa

;

Interceptor radical

;

Antioxidante

;

Actividad biológica

;

Calidad

;

Proteolisis

;

Mots-clés d'auteur / Author Keywords

Mackerel

;

Proteolysis

;

Free amino acids

;

Peptide

;

Antioxidant activity

;

Localisation / Location

INIST-CNRS, Cote INIST : 15518, 35400011488112.0090

Nº notice refdoc (ud4) : 15251156



Faire une nouvelle recherche
Make a new search
Lancer la recherche
Bas