Open Access Peer-reviewed

Analysis of protein composition and antioxidant activity of hydrolysates from Paphia undulate

Xiaoqing He1, Wenhong Cao1, 2, 3,, Zike Zhao1, Chaohua Zhang1, 2, 3

1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, China

2Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, Guangdong Province, China

3Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong Province, China

Journal of Food and Nutrition Research. 2013, 1(3), 30-36. DOI: 10.12691/jfnr-1-3-3
Published online: August 25, 2017

Abstract

Three types of proteins including sarcoplasmic protein, myofibrillar protein and stromal protein were isolated and from Paphia undulate muscle tissue. Myofibrillar protein had the highest content (45.42%), followed by sarcoplasmic protein (31.20%) and stromal protein (20.69%). Analysis of DSC found that the denaturation temperatures of sarcoplasmic protein, myofibrillar protein and stromal protein were 53.4C, 47.23C and 55.73C, respectively. The three protein fractions contained higher contents essential amino acids, alkaline, hydrophobic and branched chain amino acid. Protein hydrolysates prepared with trypsin revealed a good radical scavenging activity. Moreover, the hydrolysates of sarcoplasmic protein exhibited the strongest radical scavenging activities including DPPH radical, hydroxyl radical and superoxide anion radical, with the IC50 values being 4.82, 4.70 and 3.75 mg/mL, respectively. In addition, the hydrolysates of sarcoplasmic protein and myofibrillar protein showed a similar reducing power and their reducing power were 0.58 and 0.57 at 10 mg/mL, respectively. While the hydrolysates of stromal protein displayed lower reducing power.

Keywords:

protein isolation, DSC, protein hydrolysate, free radical scavenging activity, reducing power
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