Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Zhouyong Dong, Gang Tian, Zhaogang Xu, Mingyue Li, Min Xu, Yajun Zhou and Hui Ren
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Gang Tian: College of Food Science and Engineering, Jilin University, Changchun, P.R. China
Zhaogang Xu: College of Food Science and Engineering, Jilin University, Changchun, P.R. China
Mingyue Li: College of Food Science and Engineering, Jilin University, Changchun, P.R. China
Min Xu: College of Food Science and Engineering, Jilin University, Changchun, P.R. China
Yajun Zhou: College of Food Science and Engineering, Jilin University, Changchun, P.R. China
Hui Ren: College of Food Science and Engineering, Jilin University, Changchun, P.R. China

Czech Journal of Food Sciences, 2017, vol. 35, issue 4, 328-338

Abstract: The freshwater mussel protein was hydrolysed using ultrasound-assisted enzymolysis. Ultrasound-assisted freshwater mussel protein hydrolysates (UPH) were divided into four fractions (> 10, 6-10, 3-6, and < 3 kDa) using ultrafiltration, and the fraction with the highest antioxidant activity was further subdivided into four fractions (F1-F4) using gel chromatography. The amino acid compositions and antioxidant activities (DPPH, hydroxyl and superoxide radical scavenging activities, reducing power, ferrous ion chelating activity, and inhibition of linoleic acid oxidation) of peptide fractions were investigated. The results showed that the antioxidant activity of the < 3 kDa fraction was significantly higher than that of UPH, > 10, 6-10, and 3-6 kDa fractions. The antioxidant activity of F2 was again higher compared with the < 3 kDa fraction and higher than that of F1, F3, and F4. Amino acid analysis showed that the antioxidant activities (except for chelating activity) of peptides increased with increasing hydrophobic amino acid content. The < 3 kDa and F2 fractions exhibited strong inhibition of linoleic acid oxidation, their effects being even better than that of ascorbic acid (Vc) and l-glutathione (GSH). Therefore, these peptide fractions from freshwater mussel may be a potential natural antioxidant that could be added to various foods.

Keywords: freshwater mussel; ultrasound-assisted; purification; peptides; amino acid composition; antioxidant activities (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:421-2016-cjfs

DOI: 10.17221/421/2016-CJFS

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