Studies on the antioxidative activities of protein hydrolysates derived from mullet roe

• Main Authors: Lai, Yueh-Cheng, 賴躍程
• Other Authors: Jing-Iong Yang
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/56075821074775644443

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === To hydrolyse the mullet roe with proteases that was to explore the antioxidative activities of protein hydrolysates of mullet roe. In this study, DPPH radical scavenging abilities, hydroxyl radical scavenging abilities, and DNA protective effects were evaluated. The yield of lyophilized powder with bromelain hydrolysis was 5.39% , 6.43% of the papaya enzyme hydrolysis , and 6.50 % of the associated enzymes (bromelain and papaya enzyme) hydrolysis , respectively. About the hydrolysis degree of the mullet roe, the highest content of amino group (peptide) was 896 ppm by the associated enzymes (bromelain and papaya enzyme) hydrolysis in nine hours, then the bromelain hydrolysis in 11 hours was 885 ppm, followed by papaya enzyme hydrolysis in 9 hours was 855 ppm. In DPPH radical scavenging abilities aspects, papaya enzyme hydrolysis groups were better than the bromelain hydrolysis groups, and the associated enzymes hydrolysis groups were better than the single enzyme hydrolysis groups. There was an increasing trend of their antioxidant effects with increasing the concentration of protein hydrolysates. The best DPPH radical scavenging ability was about 80% that the associated enzymes hydrolysis group of 3~5 mg / ml. About the hydroxyl radical scavenging abilities aspects , there were not many differences between bromelain hydrolysis and papaya enzyme hydrolysis,and the associated enzymes hydrolysis groups were better than the single enzyme hydrolysis groups. The hydroxyl radical scavenging abilities with different doses (0.5 mg / ml ~~ 5 mg / ml) of protein hydrolysates , that there was an increasing trend of their antioxidant effects with increasing concentration of protein hydrolysates. The hydroxyl radical scavenging ability was 40% with 5 mg/ml of protein hydrolysates. In DNA protective effects aspects, the results showed that the protein hydrolyzate of mullet roe to protect DNA from oxidative damage of free radical. Studies on the hydroxyl radical scavenging abilities of the FPLC fractions. HPLC was used to evaluate the molecular mass distributions of protein hydrolysates.