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Processing Technology | Publishing Language: Chinese | Open Access

Optimized Preparation and Antioxidant Activity of Enzymatic Hydrolysate from Hippocampus abdominals

Peilu CHEN1,2 , Ming LI1, Jiayuan ZHANG1, Fengyan QIU3, Xianzhu QIU4, Youhua LUO1,2, Huanyang QI1, Guanghui XU1,2 ( )
Xiamen Key Laboratory of Natural Medicines Research and Development, Xiamen Institute of Pharmaceutical Research, Xiamen 361000, China
School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350000, China
Xiamen Xiaodeng Aquatic Technology Co. Ltd., Xiamen 361000, China
Xiamen Enci Health Business Co. Ltd., Xiamen 361000, China
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Abstract

Objective

To optimize the preparation process of an enzymatic hydrolysate with 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity from Hippocampus abdominalis.

Methods

Alcalase, flavor protease, trypsin, papain, trypsin, and pepsin were screened for DPPH scavenging activity, and alcalase was found to be optimal. The optimization of the hydrolysis process was conducted using a combination of single factor experiments and response surface methodology (RSM) based on Box-Behnken design. Hydrolysis time, pH, and enzyme/substrate (E/S) ratio were considered as independent variables. The in vitro antioxidant capacity of the hydrolysate was verified.

Results

The optimal hydrolysis conditions were determined as 1:20, 11, 7.581%, 50 ℃ and 3 h for solid/liquid ratio, pH, E/S ratio, temperature and time, respectively. The DPPH scavenging activity of the as-prepared hydrolysate was 64.62%.

Conclusion

The optimized hydrolysis process can give peptides with high antioxidant activity from Hippocampus abdominalis.

Keywords

Hippocampus abdominalissingle factor experimentsresponse surface methodologyantioxidant peptidespreparation process
CLC number: TS254.4 Document code: A Article ID: 1001-8123(2023)10-0022-08

References

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Meat Research
Volume 37 Issue 10,
October 2023
Pages 22-29
DOI: 10.7506/rlyj1001-8123-20230927-088

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Cite this article:
CHEN P, LI M, ZHANG J, et al. Optimized Preparation and Antioxidant Activity of Enzymatic Hydrolysate from Hippocampus abdominals. Meat Research, 2023, 37(10): 22-29. https://doi.org/10.7506/rlyj1001-8123-20230927-088

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Received: 27 September 2023
Published: 31 October 2023
© China Meat Research Center 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).