Antioxidant Properties of Scomber japonicus Hydrolysates Prepared by Enzymatic Hydrolysis

ABSTRACTThe antioxidant properties of the Pacific chub mackerel( Scomberjaponicus) muscle protein hydrolysatesprepared by enzymatic hydrolysiswere investigated. After enzyme hydrolysis at 50°C for 60 min, more than 80% of the S. japonicus muscle protein was hydrolyzed. The highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (71.69%) occurred in whole muscle protein hydrolysatestreated at 50°C for 30 min with Protamex, and the highest 2,2ʹ-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) radical-scavenging activity (95.39%) was observed in white muscle protein hydrolysatestreated at 50°C for 30 min with Neutrase. The highest superoxide dismutase (SOD)-like activity (32.84%) was recorded in white muscle protein hydrolysatestreated at 50°C for 120 min with Protamex. Changes in the molecular weight distribution of S. japonicus muscle proteins after enzymatic hydrolysiswere observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A robust and a conven...