Antioxidant activity and functional properties of grey mullet (Mugil cephalus) protein hydrolysates

Zhu Q., . and Cui S., . and Wei X. Y., . and Kong L. M., . and Huo Y. F., . and Zhou T., . Antioxidant activity and functional properties of grey mullet (Mugil cephalus) protein hydrolysates. pp. 827-838. ISSN 22317546

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 51C 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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(04)%202021/DONE%2...

Abstract

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 51C 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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Item Type:	Article
AGROVOC Term:	Mugil cephalus
AGROVOC Term:	Grey mullet
AGROVOC Term:	Protein hydrolysate
AGROVOC Term:	analysis
AGROVOC Term:	Experimental design
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Nutritional value
AGROVOC Term:	Antioxidants
AGROVOC Term:	Functional foods
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10005

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