Correlation between degree of hydrolysis and antioxidative activity or functional properties of Yellow Stripe Trevally meat protein hydrolysates

Antioxidative activity and functional properties of hydrolysates from Yellow Stripe Trevally( Selaroides leptolepis) meat protein,hydrolyzed by trypsin with different degree of hydrolysis( DH,10.8%,14.9%,19.0% and21.7%),were investigated.Results showed that hydrolysis at lower DH significantly improved the hydroxyl radicalscavenging activity,Fe2 +-chelating ability and DPPH radical-scavenging activity( p < 0.05).However,hydrolysates at higher DH showed better metal reducing power( p < 0.05). Hydrolysis treatment improved the solubility of the hydrolysates,while emulsifying activity and foaming capacity of the hydrolysates decreased as degree of hydrolysis increased.Moreover,solubility and emulsifying properties of the hydrolysates firstly declined then rised as p H increased.However,foaming capacity and foaming stability of the hydrolysates decreased as p H increased.Thus,the above results revealed that appropriate hydrolysis provided an approach to significantly enhance functional properties and antioxidant activity of Yellow Stripe Trevally meat proteins.