18B-8 |
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C.-Y. CHANG and K.-C. Wu. Dept. of Bioindustry Technology, Da-Yeh Univ., 112 Shan-Jiao Rd., Dah-Tsuen, Chang-Hwa, 515, Taiwan Besides the essential nutrients, such as carbohydrates, lipids, proteins, and so on, for maintaining human body healthy have been known, their derivatives beneficial for human body also have been discovered and successfully processed as commercial products. Protein hydrolysate is one kind of nutrient. The objective of this study is to investigate the antioxidant properties of porcine hemoglobin hydrolysate and the relationship betweeprotein composition of the hydrolysate and its antioxidant properties. The hemoglobin was obtained from porcine blood, and its hydrolsate was prepared through hydrolysis using alcalase followed by flavourzyme. The antioxidant properties, including reducing power (RP), ferrous ion chelating power (FICP), and DPPH radical scavenging activity (DRSA), of the hydrolysates were evaluated. The protein composition of hydrolysate was analyzed using Sephadex G-50 chromatography.The result showed that the hydrolysate of hemoglobin exhibited low RP, but high FICP and DRSA. The hydrolysate, obtained through the hydrolysis using 2% alcalse for 4 hrs and followed by using 1% flavourzyme for 6 hrs, had the strongest FICP which was 63.54% at a concentration of 5.0 mg/mL. The hydrolysate, obtained through the hydrolysis using 2% alcalse for 4 hrs, had the highest DRSA which was 41.94% at a concentration of 5.0 mg/mL. According to the results of protein composition analysis, we divided the hydrolysate into three groups, including high MW group (Group I), medium MW group (Group II), and low MW group (Group III). The RP and FICP of the hydrolysate were significantly and positively correlated to the amount of Group I, however, significantly and negatively correlated to the amount of Group III. This study revealed that the antioxidant properties of hemoglobin hydrolysate were dependent on its protein composition. High MW protein hydrolysate (Group I) was responsible for high RP and FICP of the hydrolysate.
Session 18B, Food Chemistry: Antioxidant and bioactive agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |