Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii Steenstrup) skin gelatin

Gelatin extracted from Jumbo flying squid skin was hydrolyzed with serials of protease. The scavenging effects of gelatin hydrolysates on superoxide and hydroxyl radical were assessed by chemiluminescence analysis. Properase E and pepsin have shown efficient hydrolysis of squid skin gelatin to obtai...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2006-11, Vol.86 (14), p.2290-2295
Main Authors: Lin, L, Li, B.F
Format: Article
Language:English
Subjects:
antioxidant
antioxidant activity
antioxidants
Aquatic life
Biological and medical sciences
calamari
collagen
Dosidicus eschrichitii
enzymatic hydrolysis
Fish and seafood industries
food composition
Food industries
food processing wastes
free radical scavengers
Fundamental and applied biological sciences. Psychology
gelatin
hydrolysates
Jumbo flying squid
Marine
pepsin
peptides
properase E
Proteases
protein hydrolysates
Proteins
radical scavenging
seafoods
skin
skin gelatin
squid
Studies
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Summary:Gelatin extracted from Jumbo flying squid skin was hydrolyzed with serials of protease. The scavenging effects of gelatin hydrolysates on superoxide and hydroxyl radical were assessed by chemiluminescence analysis. Properase E and pepsin have shown efficient hydrolysis of squid skin gelatin to obtain high radical scavenging activity peptides. The conditions chosen for enzymic hydrolysis of squid skin gelatin with properase E were pH 9.0, 45 °C, 3 h reaction time, and enzyme-to-substrate ratio of 1:50. Hydrolysates combining properase E and pepsin showed the best radical scavenging activity. For fragmented hydrolysates by ultrafiltration, fractions UF-2 (M(w) < 2000 Da) had high yield and radical scavenging activity.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2600