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Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology

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Abstract

Squid protein hydrolysates (SPH) were prepared from the Indian squid Loligo duvauceli using papain. Response surface methodology (RSM) was used for optimization of hydrolysis conditions, including temperature, time, and the enzyme-substrate ratio using DPPH radical scavenging activity as a response. The amino acid composition of SPH was compared with raw squid muscle. In vitro antioxidant activities were evaluated based on reducing power, metal chelation, ABTS, hydroxyl radical, and superoxide anion radical scavenging assays. SPH exhibited good ABTS radical scavenging activities of 96.50±0.90%, superoxide anion radical scavenging activities of 96.4±0.89%, reducing powers of 0.71±0.02, moderate hydroxyl radical scavenging activities of 64.03±2.11%, and metal chelating activities of 52.04±1.02%. In vivo antioxidant activities determined using a sardine minced model system showed 42% reduction in formation of secondary oxidative products as thiobarbituric acid reactive substances (TBARS), almost equivalent to reduction by ascorbic acid of 41.42% at 400 ppm.

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Authors and Affiliations

  1. Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Thoothukkudi, 628008, India

    Durairaj Sukumar

  2. Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Thoothukkudi, 628008, India

    Balasubramanian Sivaraman, Robinson Jeya Shakila, Geevaretnam Jeyasekaran, Uthaman Manimaran & Ganesan Sumathi

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  1. Balasubramanian Sivaraman
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  2. Robinson Jeya Shakila
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  3. Geevaretnam Jeyasekaran
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  4. Durairaj Sukumar
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  5. Uthaman Manimaran
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  6. Ganesan Sumathi
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Correspondence to Robinson Jeya Shakila.

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Sivaraman, B., Shakila, R.J., Jeyasekaran, G. et al. Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology. Food Sci Biotechnol 25, 665–672 (2016). https://doi.org/10.1007/s10068-016-0117-4

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  • DOI: https://doi.org/10.1007/s10068-016-0117-4

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