Antioxidant activity and functional properties of grey mullet (Mugil cephalus) protein hydrolysates
2021
Zhu, Q. | Cui, S. | Wei, X. Y. | Kong, L. M. | Huo, Y. F. | Zhou, T.
Grey mullet protein hydrolysate possessed high antioxidant activity and was prepared using neutrase. The hydrolysis conditions were optimised by the response surface methodology (RSM): enzyme to substrate ratio 5.8:1 (U of enzyme/mg of substrate), pH 7.3, 51°C, and 3.5 h. The hydrolysate obtained under the optimal conditions (HGM) possessed superior radical scavenging activity (IC50 values: 0.786 mg/mL for DPPH; 1.294 mg/mL for superoxide anion radical) to that of unhydrolysed grey mullet protein (GM). HGM also possessed better ferric-reducing power and higher ferrous ion-chelating activity. Electrophoretic analysis indicated that HGM mainly consisted of peptides with molecular weights below 10 kDa. The amino acid composition indicated a high nutritional value for HGM. The solubility, foamability, and emulsion activity index of HGM were improved as compared to those of GM. These results indicated that HGM has potential as a bioactive ingredient in the formulation of functional foods.
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