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| Functional and Antioxidant Properties of Protein Hydrolysates from Pacific Oyster Crassostrea gigas Thunberg Fermented by Mold Aspergillus oryzae |
| LIU Shu,WANG Shujun,FANG Yaowei,L Mingsheng,JIAO Yuliang,YAN Chen |
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Abstract Antioxidant activity and functional properties of Pacific oyster Crassostrea gigas protein hydrolysates fermented by mold Aspergillus oryzae ,whose broth was ultrafiltrated through membranes with molecular weight cut-off (MWCO) fractions ,were investigated .The hydrolysates with molecular weight from 1 ku to 3 ku had the maximal antioxidant activities .All of the protein hydrolysates showed excellent solubility , emulsifying and foaming properties affected by their molecular weight and concentrations used .T he emulsifying activity index ,emulsion stability index ,foam expansion ,and foam stability were found to be increased with increasing molecular weight of protein hydrolysates .Emulsifying activity index and emulsion stability index were decreased with increasing concentration of protein hydrolysates ,and the foam expansion and foam stability were found to be increased .The protein hydrolysate from the muscle of Pacific oyster protein produced by microbial fermentation can be used as a promising source of functional peptides with antioxidant property .
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Received: 25 November 2013
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