Profiling of antioxidative proteolysate enzymatically hydrolysed from stone fish (Actinopyga lecanora)

• Published in: International Food Research Journal
• Main Author: Bordbar S.; Chay S.Y.; Ebrahimpour A.; Zarei M.; Saari N.
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia 2021
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113401029&doi=10.47836%2fifrj.28.4.21&partnerID=40&md5=ea18eb3f791e91f418e60e6302d2d98a

Marine livings represent one of the richest sources of protein with valuable bioactives. The present work explores the antioxidative potential of stone fish, a sea cucumber species typically discarded as by-catch. Stone fish was enzymatically hydrolysed using papain, and the resulting proteolysate exhibited strong antioxidant activity in DPPH• radical scavenging (IC50 = 0.49 mg/mL), ABTS• (IC50 = 0.36 mg/mL) radical scavenging, and FRAP value (0.29 mM FeSO4) after 8 h of hydrolysis. Fractionation of proteolysate was then performed using three approaches namely ultrafiltration, reversed-phase high performance liquid chromatography, and isoelectric focusing techniques to profile and characterise the antioxidative proteolysate. Results indicated that papain-generated proteolysate from stone fish flesh possessed considerable amount of antioxidative peptides with molecular weight of approximately 2 kDa, low hydrophobicity (< 20%), and pI = 9. © 2021,International Food Research Journal.All Rights Reserved