10.6084/m9.figshare.5635261
Khawaja Muhammad Imran Bashir
Khawaja Muhammad Imran
Bashir
Young-Joo Park
Young-Joo
Park
Jeong Hyeon An
Jeong Hyeon
An
Soo-Jeong Choi
Soo-Jeong
Choi
Jeong-Hwan Kim
Jeong-Hwan
Kim
Man-Kwon Baek
Man-Kwon
Baek
Andre Kim
Andre
Kim
Jae Hak Sohn
Jae Hak
Sohn
Jae-Suk Choi
Jae-Suk
Choi
Antioxidant Properties of <i>Scomber japonicus</i> Hydrolysates Prepared by Enzymatic Hydrolysis
Taylor & Francis Group
2017
Antioxidant properties
enzymatic hydrolysis
mackerel
Scomber japonicus
2017-11-27 17:45:54
Journal contribution
https://tandf.figshare.com/articles/journal_contribution/Antioxidant_Properties_of_i_Scomber_japonicus_i_Hydrolysates_Prepared_by_Enzymatic_Hydrolysis/5635261
<p>The antioxidant properties of the Pacific chub mackerel (<i>Scomber japonicus</i>) muscle protein hydrolysates prepared by enzymatic hydrolysis were investigated. After enzyme hydrolysis at 50°C for 60 min, more than 80% of the <i>S. japonicus</i> muscle protein was hydrolyzed. The highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (71.69%) occurred in whole muscle protein hydrolysates treated at 50°C for 30 min with Protamex, and the highest 2,2ʹ-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) radical-scavenging activity (95.39%) was observed in white muscle protein hydrolysates treated at 50°C for 30 min with Neutrase. The highest superoxide dismutase (SOD)-like activity (32.84%) was recorded in white muscle protein hydrolysates treated at 50°C for 120 min with Protamex. Changes in the molecular weight distribution of <i>S. japonicus</i> muscle proteins after enzymatic hydrolysis were observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A robust and a convenient enzyme hydrolysis technique for obtaining <i>S. japonicus</i> muscle protein hydrolysates with useful biological activities, within a short time (<2 h) is proposed.</p>