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2014 (Vol. 6, Issue: 1)
Article Information:

Hydroxyl Radical Scavenging Activity of Peptide from Fish Intestine Protein by Hydrolysis with Complex Enzyme

Yun-Jian Du, Yu-Qiao Zhao and Wen-Wen Cai
Corresponding Author:  Yun-Jian Du 

Key words:  Antioxidant activity, fish intestine, hydroxyl-radical-scavenging activity, peptide, , ,
Vol. 6 , (1): 126-129
Submitted Accepted Published
September 11, 2013 September 20, 2013 January 10, 2014

Fish intestine is a byproduct of fish, which is often discarded and causes environmental pollution. In this study, the hydrolysates, with Hydroxyl-Radical-Scavenging Activity (HRSA), were prepared grass carp intestine protein by hydrolysis with complex enzyme. The hydrolytic process was monitored by HRSA and the hydrolysis conditions were optimized as follows: reaction time of 2 h, temperature 50C, pH 6.5 and 12 mg complex enzyme 50 U/g protein. Under these conditions, maximum HRSA was obtained. The Protein Hydrolysates (PHs) were fractionated into four ranges on the basis of molecular weight using a gel column chromatography. Results indicate that PHs in the PH3 induced the highest HRSA.
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  Cite this Reference:
Yun-Jian Du, Yu-Qiao Zhao and Wen-Wen Cai, 2014. Hydroxyl Radical Scavenging Activity of Peptide from Fish Intestine Protein by Hydrolysis with Complex Enzyme.  Advance Journal of Food Science and Technology, 6(1): 126-129.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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