Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste
Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrient...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793 |
| _version_ | 1828131519679430656 |
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| author | Jiang Sun Yongchang Su Linghua Wang Feng Lv Haiyan Wu |
| author_facet | Jiang Sun Yongchang Su Linghua Wang Feng Lv Haiyan Wu |
| author_sort | Jiang Sun |
| collection | DOAJ |
| description | Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrients and antioxidant properties of EHAP were assessed to increase its added value. Protein, total amino acids and oligopeptide of the nutrients in EHAP reached 73.9 ± 0.7%, 56.1 ± 0.8 g/100 g and 50.4 ± 1.6%, respectively. The molecular weight distribution of EHAP displayed a high dipeptides and tripeptides proportion of 60.1 ± 0.4%. Furthermore, EHAP showed the highest antioxidant activities of ferrous ion chelating, lipid peroxidation inhibition and DPPH scavenging activity, reached about 34%, 40% and 49%, respectively. Collectively, the EHAP belonged to a product with strong antioxidant properties, and was rich in nutrients, which could serve as a valuable bioactive marine resource applied in the aquatic feed and functional food industry. |
| first_indexed | 2024-04-11T16:49:31Z |
| format | Article |
| id | doaj.art-0537f9268bc24f5283d30c8aff30fef1 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-11T16:49:31Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-0537f9268bc24f5283d30c8aff30fef12022-12-22T04:13:28ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452022-12-0120125125810.1080/19476337.2022.2129793Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) pasteJiang Sun0Yongchang Su1Linghua Wang2Feng Lv3Haiyan Wu4School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, ChinaKey Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian Province, Xiamen, Fujian, ChinaTechnology Department of Zhejiang Eiifne Marine Biological Products Co,Ltd, Taizhou, Zhejiang, ChinaSchool of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, ChinaSchool of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, ChinaAnchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrients and antioxidant properties of EHAP were assessed to increase its added value. Protein, total amino acids and oligopeptide of the nutrients in EHAP reached 73.9 ± 0.7%, 56.1 ± 0.8 g/100 g and 50.4 ± 1.6%, respectively. The molecular weight distribution of EHAP displayed a high dipeptides and tripeptides proportion of 60.1 ± 0.4%. Furthermore, EHAP showed the highest antioxidant activities of ferrous ion chelating, lipid peroxidation inhibition and DPPH scavenging activity, reached about 34%, 40% and 49%, respectively. Collectively, the EHAP belonged to a product with strong antioxidant properties, and was rich in nutrients, which could serve as a valuable bioactive marine resource applied in the aquatic feed and functional food industry.https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793AnchovyenzymolysisnutritionantioxidationAnchoaEnzimólisis |
| spellingShingle | Jiang Sun Yongchang Su Linghua Wang Feng Lv Haiyan Wu Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste CyTA - Journal of Food Anchovy enzymolysis nutrition antioxidation Anchoa Enzimólisis |
| title | Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste |
| title_full | Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste |
| title_fullStr | Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste |
| title_full_unstemmed | Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste |
| title_short | Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste |
| title_sort | nutrients and antioxidant properties of enzymatically hydrolyzed anchovy engraulis japonicus paste |
| topic | Anchovy enzymolysis nutrition antioxidation Anchoa Enzimólisis |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2022.2129793 |
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