TAILIEUCHUNG - Investigation of antioxidant activity of the hydrolysate derived from Tra catfish byproducts using Alcalase® 2.4 L FG for application as a natural antioxidant ingredient
In this study, the effects of temperature, pH, enzyme content, hydrolysis time on antioxidant activity of the hydrolysate from Tra catfish (Pangasiushypophthalmus) by-products with Alcalase® L FG were investigated using DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM) and FRAP (ferric reducing antioxidant potential) method. | TAÏP CHÍ PHAÙT TRIEÅN KH&CN, TAÄP 19, SOÁ K6- 2016 Investigation of antioxidant activity of the hydrolysate derived from Tra catfish byproducts using Alcalase® L FG for application as a natural antioxidant ingredient Tam Dinh Le Vo 1 Thao Thi Huong Nguyen 2 Du Van Phan 1 Huy Do Minh Nguyen 1 Huy Quang Tran 1 1 Ho Chi Minh City University of Technology, VNU – HCM 2 Research Center for Aquafeed Nutrition and Fishery Post-harvest Technology (Manuscript Received on July, 2016, Manuscript Revised on September, 2016) ABSTRACT In this study, the effects of temperature, pH, enzyme content, hydrolysis time on antioxidant (Butylated Hydroxytoluene) with the degree of hydrolysis (DH) of the hydrolysate of activity of the hydrolysate from Tra catfish (Pangasiushypophthalmus) by-products with when hydrolysis time was 5h, enzyme/substrate (E/S) ratio was 30 U/g protein, hydrolysis Alcalase® L FG were investigated using temperature was 550C, and pH was . The DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM) and FRAP antioxidant potential of hydrolysate using FRAP method reached about μMTrolox (ferric reducing antioxidant potential) method. The chemical composition of the Tra catfish by- equivalent which was 53-fold and 18-fold lower than those of vitamin C and BHT, respectively, products included moisture, crude protein, crude lipid and when the hydrolysis time was 5h, enzyme/substrate ratio was 30 U/g protein, ash (on dry weight basis). The result of temperature was 500C, and pH level was 8. The antioxidant activity of the hydrolysate showed that the 50% DPPH• inhibition concentration result showed that the antioxidant proteolysate derived from Tra catfish by-products has the (IC50) of the hydrolysate reached about 6775 μg/mL which was 1645-fold higher than that of potential to be used as a natural antioxidant ingredient in nutraceutical and functional .
đang nạp các trang xem trước
