Optimization of antioxidant hydrolysate production from flying squid muscle protein using response surface methodology

• Published in: Food and bioproducts processing Vol. 90; no. 4; pp. 676 - 682
• Main Authors: Fang, Xubo, Xie, Ningning, Chen, Xiaoe, Yu, Hui, Chen, Jing
• Format: Journal Article
• Language: English
• Published: Rugby Elsevier B.V 01.10.2012; Institution of Chemical Engineers
• Subjects: alpha-tocopherol; Amino acid composition; antioxidant activity; Biological and medical sciences; Byproducts; DPPH radical; enzyme substrates; Fish and seafood industries; Flight; Flying squid; Food industries; free radical scavengers; Fundamental and applied biological sciences. Psychology; Hydrolysates; hydrolysis; Lipid peroxidation; muscle protein; Ommastrephes; Optimization; Papain; pepsin; Response surface methodology; Scavenging; Squid; subtilisin; temperature; trypsin; DPPH radical; Lipid peroxidation; Amino acid composition; Papain; Response surface methodology; Flying squid; Edible mollusc; Shellfish; Methodology; Antioxidant; Optimization; Protein; Cephalopoda; Squid; Hydrolysate; Production; Response surface; Muscle; Invertebrata; Mollusca

► Hydrolysates from flying squid muscle protein exhibit antioxidative potentials. ► We optimize the hydrolysis condition of the protein. ► Reusing flying squid by-products can enhance economical effectiveness. The squid muscle protein, extracted from by-products of flying squid (Ommastrephes bartram...