Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius)

Mehregan Nikoo, Alireza; Sadeghimahoonak, Alireza; Ghorbani, Mohammad; Taheri, Ali; Aalami, Mehran; Kamali, Faeze

doi:10.22101/JRIFST.2014.03.01.245

Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius)

Document Type : Original Paper

Authors

¹ MSc. Graduated Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Assistant Professor, Department of Fisheries, University of Chabahar Maritime and Marine Science

⁴ Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

10.22101/JRIFST.2014.03.01.245

Abstract

In this study protein hydrolysate was produced from the crucian carp using Alcalase 2.4L. The effect of temperature (40, 45, 50 and 55°C), time (60, 90, 120, 150, 180 & 210min) and enzyme/substrate (Protein) at ratio of (30, 60 and 90 Anson unit), on degree of hydrolysis and antioxidant activity of product were investigated in a in a completely randomized design. The highest degree of hydrolysis was observed at 45 °C, after 180min and enzyme/substrate ratio of 60 Anson unit/ Kg substrate. Under these conditions, degree of hydrolysis was 39.38 %. The antioxidant activity of protein hydrolysate was studied using DPPH radical scavenging activity, reducing power and Fe⁺⁺ chelating activity. The most DPPH radical scavenging activity was 57.5%, that was obtained at 45ºC, enzyme activity of 60 Au/kg and 150min of time of hydrolysis. Highest Fe⁺⁺ chelating activity (44.56%) observed at 45ºC, enzyme activity of 60 Au/kg, and hydrolysis time of 180min. The highest reducing ability of protein hydrolysate observed at 120min. Hydrolysis time which showed 67.32% reducing power compared to 100 ppm ascorbic acid (100 %).

Keywords

References

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