Analysis of protein extraction and antioxidant activity of enzymatic hydrolysates from scallop processing by-products

Authors

GUO Yu, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China ；College of Life Science, University of Chinese Academy ofSciences, Beijing 101408 , China
WEN Shi-yu, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
NI Ce, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
OU Xiao-hui, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
QU Ting-min, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
WU Ying, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
HE Shu-wen, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
LI Hong-hui, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China
CUI Bo, School of Food Science and Engineering, Qilu University ofTechnology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
CHENG Yun-hui, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China ；School of Food Science and Engineering, Qilu University ofTechnology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
WEN Li, School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China

Abstract

Objective: This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. Methods: The processing by-products of Argopecten irradians were used as raw materials, and the proteins were extracted by alkali extraction and acid precipitation, alkali extraction and ammonium sulfate precipitation and low temperature ethanol denaturation precipitation. Then the proteins were analyzed by SDS-PAGE. Pepsin, flavourzyme, dispase and alcalase were used to hydrolyze the protein, and the antioxidant activities of the hydrolysate products were analyzed. The molecular weight distribution, amino acid composition and hydroxyproline content of dispase hydrolysates were further analyzed. Results: The purity of protein obtained by alkaline ammonium sulfate precipitation method was the highest, reaching 91.16%, with the optima electrophoretic results. All the four hydrolysates had DPPH, ABTS, hydroxyl radical scavenging ability and reducing ability, and the dispase hydrolysate showed the highest antioxidant ability, especially hydroxyl radical scavenging rate, which reached (77.24±1.87)%. The hydrolysate of dispase contained 15 kinds of amino acids such as aspartic acid, with a total content of 84 g/100 g, and the content of hydroxyproline reached (11.82±0.09)%. Conclusion: The protein obtained from the by-products of scallop processing by alkaline extraction and ammonium sulfate precipitation, and its dispase hydrolysates have optimal antioxidant activity and high nutritional value, which can be further developed as antioxidant functional food.

Publication Date

12-15-2022

First Page

176

Last Page

183

DOI

10.13652/j.spjx.1003.5788.2022.60086

Recommended Citation

Yu, GUO; Shi-yu, WEN; Ce, NI; Xiao-hui, OU; Ting-min, QU; Ying, WU; Shu-wen, HE; Hong-hui, LI; Bo, CUI; Yun-hui, CHENG; and Li, WEN (2022) "Analysis of protein extraction and antioxidant activity of enzymatic hydrolysates from scallop processing by-products," Food and Machinery: Vol. 38: Iss. 11, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2022.60086
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/29

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