Antioxidative Properties of Squid Protein Hydrolysates Prepared Using Seer Fish Visceral Enzymes in Comparison with Commercial Enzymes |
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| Authors: | Robinson Jeya Shakila Parthiban Fathiraja Geevaretnam Jeyasekaran Shalini Rajendran |
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| Affiliation: | 1. Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, Indiajeyashakila@gmail.com;3. Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, India |
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| Abstract: | ABSTRACTIn the present study, antioxidative potential of squid protein hydrolysates (SPH) prepared using endogenous pepsin and trypsin prepared from the stomach and pyloric ceca of seer fish respectively was evaluated, in comparison with commercial enzymes. Degree of hydrolysis (DH) of the pepsin SPH ranged between 8–11% and trypsin SPH between 12–14% after 150 min of hydrolysis. SPH prepared with endogenous enzymes had significantly higher DH than commercial enzymes. Pepsinogen SPH expressed more DH than pepsin SPH. Trypsin SPH exhibited good metal chelating ability (98%), which was equivalent to EDTA at 130 ppm. Pepsin SPH showed higher super oxide anion scavenging activity (75%). Trypsin and pepsin SPH also had high DPPH radical scavenging (85%), ABTS radical scavenging (93%) and ferric reducing (Abs700 = 1.2) abilities. Thus, metal chelating and superoxide anion radical scavenging activities of SPH are dependent on enzymes rather than DH. |
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| Keywords: | Squid protein hydrolysate endogenous enzymes commercial enzymes antioxidative potential |
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