The scavenging of free radical and oxygen species activities and hydration capacity of collagen hydrolysates from walleye pollock (Theragra chalcogramma) skin
作者： Yongliang Zhuang , Bafang Li , Xue Zhao
DOI: 10.1007/S11802-009-0171-0
关键词: Food science 、 Hydrolysate 、 Hydrolysis 、 Hydrogen peroxide 、 Antioxidant 、 DPPH 、 Superoxide 、 Hydroxyl radical 、 Chemistry 、 Glutathione 、 Biochemistry 、 Ocean Engineering 、 Oceanography
摘要: Fish skin collagen hydrolysates (FSCH) were prepared from walleye pollock (Theragra chalcogramma) using a mixture of enzymes, namely trypsin and flavourzyme. The degree hydrolysis the was 27.3%. FSCH mainly composed low-molecular-weight peptides relative proportion <1000Da fraction 70.6%. Free radical oxygen species scavenging activities investigated in four model systems, including diphenylpicrylhy-drazyl (DPPH), superoxide anion radical, hydroxyl hydrogen peroxide model, compared with that native antioxidant, reduced glutathione (GSH). also evaluated by water-absorbing water-holding capacity. results showed able to scavenge free significantly enhance capacity remarkably. Therefore, may have potential applications medicine food industries.
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