Extraction of Visceral Protein and Antioxidant activity of Hydrolytic Peptides of the Abalone

Abalone visceral heels generated in abalone processing were used as raw materials,and extraction technique of visceral protein and antioxidation effect of protein hydrolyzed peptides were investigated. Using the extracting rate of the abalone visceral protein as study index,the extraction technique was optimized through the response surface method. The as-obtained protein was subjected to enzymolysis,the hydrolyzing degree and antioxidation capacity were taken as indexes to screen a tool enzyme with the best antioxidation effect. Peptide segments with a high antioxidation capacity were obtained through enzymolysis,and properties of antioxidation peptides were further characterized. Results showed that the optimum technique was obtained as follows:The alkali concentration was 1.5%,the ultrasonic treatment time was 14.5 min,the extraction time was 35.5 min,and the extraction temperature was 81.5 ℃. The extraction rate of the abalone visceral protein was up to 81.01%±0.43% under such optimized conditions. The as-obtained protein was enzymatic hydrolyzed using papain as the most suitable tool enzyme. The hydroxyl radical scavenging rate,DPPH radical scavenging rate and reducing of peptide P1 with the strongest antioxidant capacity obtained after separation and purification of hydrolyzed peptides were 79.25%±1.12%,90.45%±0.46% and 0.598±0.05,respectively. In summary,the visceral hydrolytic peptide of Abalone had strong antioxidant capacity and would be used in the preparation of natural antioxidants.