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Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability

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dc.contributor.authorPeixin WANG
dc.contributor.authorYan LIN
dc.contributor.authorHongqiang WU
dc.contributor.authorJiaxin LIN
dc.contributor.authorYueyu CHEN
dc.contributor.authorSiti Sarah HAMZAH
dc.contributor.authorHongliang ZENG
dc.contributor.authorYi ZHANG
dc.contributor.authorJiamiao HU
dc.date.accessioned2024-07-23T04:16:12Z
dc.date.available2024-07-23T04:16:12Z
dc.date.issued2020
dc.description.abstractAbstract In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid compositions analysis showed most abundant amino acid in hairtail surimi antioxidant peptides (HAP) was Glutamic acid followed by Aspartic acid and Lysine. In addition, the fraction of HAP with a molecular weight less than 3 kDa showed the strongest antioxidant activity among the 4 fractions obtained by ultrafiltration. Furthermore, HAP showed good stability in mild acidic, alkaline, or salt solutions, in in vitro digestive juice, and upon heating. In conclusion, hairtail surimi might be a good source to produce antioxidant peptides, which can be used as a natural antioxidant in food industry.
dc.identifier.doidoi.org/10.1590/fst.23719
dc.identifier.urihttps://www.scienceopen.com/document?vid=848ad5f7-7995-457e-ba23-fbc17c046ebc
dc.identifier.urihttps://repository.nih.gov.my/handle/123456789/703
dc.language.isoen
dc.relation.ispartofFood Science and Technology
dc.relation.issn1678-457X
dc.relation.journalFood Science and Technology
dc.subjectAntioxidant peptides
dc.subjectHairtail surimi
dc.subjectResponse surface methodology
dc.subjectAntioxidant stability
dc.titlePreparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability
dc.typejournal-article
dspace.entity.typePublication
oaire.citation.endPage955
oaire.citation.issue4
oaire.citation.startPage945
oaire.citation.volume40
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