Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

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Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture.The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant Toy Figures activity or antihypertensive activities.Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production.This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH.

The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC.Results showed that increased hydrolysis Wristwarmer time increased the degree of hydrolysis (DH) and inhibition of DPPH radical.The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical.The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values.