Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes. (December 2014)

• Record Type: Journal Article
• Authors: He, Silian; Wang, Fanghua; Ning, Zhengxiang; Yang, Bo; Wang, Yonghua
• Is Part Of: Food science and technology international. Volume 20:Number 8(2014)
• Page Start: 567
• Page End: 578
• Publication Date: 2014-12
• Subjects: Anchovy protein hydrolysates -- commercial proteases -- endogenous enzymes -- DPPH radical -- simplex lattice design -- response surface methodology; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013213496418
• Languages: English
• ISSNs: 1082-0132

Abstract

Anchovy protein hydrolysates with high free radical-scavenging activity were prepared by endogenous and commercial enzymes. Various hydrolytic factors (commercial protease composition, protease concentration, temperature, and reaction time) were optimized. Using a single-factor experiment, three commercial proteases (Protamex, Flavourzyme 500 MG, and Alcalase 2.4 L) were selected for further optimization using a simplex lattice design. The optimum composition of Protamex:Flavourzyme 500 MG:Alcalase 2.4 L was found to be 1.1:1.0:0.9. The hydrolytic conditions (commercial protease concentration, temperature, and reaction time) for the optimum protease composition were optimized using a Box-Behnken design. The optimum hydrolytic conditions were as follows: total commercial protease concentration of 3.27%, pH of 7.5, temperature of 55.4℃, and reaction time of 2.7 h. Under these conditions, hydrolysate with a 1, 1-diphenyl-2-picryhydrazyl scavenging activity of 84.7% was obtained. Meanwhile, a degree of hydrolysis of 33.2% and high protein nitrogen recovery of 87.5% were achieved. The amino acid composition of the hydrolysates demonstrated that they have high nutritional value, thereby suggesting that the hydrolysates have potential to be used as raw material for functional food.