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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46628

Title: Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
Authors: Hui-Chun,Wu
Hua-Ming,Chen
Chyuan-Yuan,Shiau
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Antioxidant activity
Proteolysis
Mackerel
Free amino acids
Peptide
Date: 2003
Issue Date: 2018-05-28T03:13:38Z
Publisher: Food Research International
Abstract: Abstract: Mackerel (Scomber austriasicus) hydrolysates were prepared by an autolytic process and accelerated hydrolysis with a commercial enzyme, Protease N. Changes in the levels and compositions of free amino acids and small peptides during hydrolysis were investigated to find out their relationships with antioxidant activities. Increased levels of free amino acids, anserine, carnosine and other peptides of the hydrolysates obtained with protease were much higher than those by autolysis. Different antioxidant measurements including the inhibition of linoleic acid autoxidation, the scavenging effect on α,α-diphenyl-β-picrylhydrazyl free radical, and the reducing power showed that mackerel hydrolysates possessed noticeable antioxidant activities. A good correlation existed between the amount of peptides and antioxidant activity. Three peptide fractions were separated from the hydrolysate by size exclusion chromatography. Results revealed that the peptide with molecular weight of approximately 1400 Da possessed a stronger in vitro antioxidant activity than that of the 900 and 200 Da peptides.
Relation: 36(9–10) pp.949-957
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46628
Appears in Collections:[食品科學系] 期刊論文

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