Novel peptides from dried squid head by‐products obtained from snack process

Abstract

SummaryThe novel peptides were successfully produced with commercial protease hydrolysis (Alcalase® and Flavourzyme®) at the fixed concentration of 3%by weight of protein in substrate. The hydrolysis was performed at various hydrolysis times (0, 300, 450, 600 and 750 min) at the optimal pH and temperature. When the hydrolysis was performed until 750 min, the peptide solutions with high soluble protein content were resulted (47.58 and 42.53 mg protein per mL for Alcalase® and Flavourzyme® hydrolysis, respectively). After freeze drying, the peptide powder from Alcalase® and Flavourzyme® hydrolysis had degree of hydrolysis at 71.87% and 66.39%, respectively. Alcalase® hydrolysis provided the novel peptide fraction with DPPH scavenging, ABTS activity and ACE‐inhibitory activity at 64.20%, 102.50 µg mL−1 and 56.98%, respectively. This peptide fraction possessed the lowest molecular weight (m/z 807.418) as detected by MALDI‐TOF/MS, and the most potent peptide sequence was Arg‐Glu‐Gly‐Tyr‐Phe‐Lys which has the potential as functional ingredient in novel food, snacks and beverages.