67B-11 |
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C.-Y. CHANG, K.-C. Wu, and Z.-Y. Lin. Department of Bioindustry Technology, Da-Yeh University, 112 Shan-Jiao Rd., Dah-Tsuen, Chang-Hwa, 515, Taiwan Protein is one of the most important components of foods, and is also an essential nutrient for maintaining human body healthy. Besides the essential nutrients for human body have been known, other food components and their derivatives beneficial for human body also have been discovered and successfully made as commercial products. Protein hydrolysate is one kind of them. The objective of this study is to investigate the antioxidant properties of porcine blood protein before and after enzymatic hydrolysis. We hope it can be as a reference for fully and high-valued utilizing porcine blood. In this research, we used porcine blood as experimental materials and obtained hemoglobins and plasma proteins from the materials. The antioxidant properties, including reducing power (RP), ferrous ion chelating power (FICP), and DPPH radical scavenging activity (DRSA), of these proteins before and after hydrolysis using alcalase followed by flavorzyme were evaluated. The results showed the hydrolysates of plasma proteins had high RP and FICP. The RP and FICP of the hydrolysates of plasma proteins were respectively 2.18 and 2.70 times higher than the plasma proteins without hydrolysis at a concentration of 5.0mg/mL. The hydrolysates of hemoglobins had high FICP and DRSA, which were respectively 1.24 and 3.24 times higher than the hemoglobins without hydrolysis at a concentration of 20.0mg/mL. For both plasma proteins and hemoglobins, their antioxidant properties after enzymatic hydrolysis were all higher than those without hydrolysis. This study showed that porcine blood proteins, hemoglobins and plasma proteins, after enzymatic hydrolysis had higher antioxidant activity than those without hydrolysis. This result was supposed to the exposure of functional groups with antioxidant activity in protein chains by enzymatic hydrolysis. This study revealed porcine blood protein hydrolysates have higher potential as antioxidants than those without hydrolysis.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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