Abstract
In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid compositions analysis showed most abundant amino acid in hairtail surimi antioxidant peptides (HAP) was Glutamic acid followed by Aspartic acid and Lysine. In addition, the fraction of HAP with a molecular weight less than 3 kDa showed the strongest antioxidant activity among the 4 fractions obtained by ultrafiltration. Furthermore, HAP showed good stability in mild acidic, alkaline, or salt solutions, in in vitro digestive juice, and upon heating. In conclusion, hairtail surimi might be a good source to produce antioxidant peptides, which can be used as a natural antioxidant in food industry.
Highlights
The search for antioxidant peptides from natural sources has gained growing interests since antioxidant peptides can act as free radical scavengers, peroxide decomposers, metal inactivators, or oxygen inhibitors to protect the body against reactive oxygen species (ROS) (Xue et al, 2015)
We explored the feasibility of extracting antioxidant peptides from Hairtail surimi (HAP) and optimized hydrolysis conditions using the response surface methodology coupled with a Box-Behnken design
This indicated that dispase could be very effective in releasing potent antioxidant peptides from hairtail surimi, dispase was chosen in the subsequent experiments
Summary
The search for antioxidant peptides from natural sources has gained growing interests since antioxidant peptides can act as free radical scavengers, peroxide decomposers, metal inactivators, or oxygen inhibitors to protect the body against reactive oxygen species (ROS) (Xue et al, 2015). Antioxidant peptides showed great potential in applications as food additives (Taheri et al, 2014) to replace synthetic antioxidant such as propyl gallate (PG), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) (Liu et al, 2018). Enzymatic hydrolysis method has been proven to be an effective way of extracting antioxidant peptides from various fish proteins. Previous reports have shown anchovy fish (Wang et al, 2018), tilapia (Sun et al, 2013), cod (Girgih et al, 2015), and croceine croaker fish (Chi et al, 2015) can be sources for extracting antioxidant peptides. There are great market prospects for natural antioxidant extract from hairtail surimi
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