Preparation of Quasipaa spinosa Muscle Hydrolysates and Evaluation of Their Antioxidant Activity
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Abstract:
The leg muscles of Quasipaa spinosa were enzymatically hydrolyzed using papain and acid protease to prepare hydrolysates. With the yield and degree of hydrolysis as indicators, the enzymatic hydrolysis process of Q. spinosa was optimized using single factor analysis combined with response surface methodology, and the antioxidant activity of the obtained Q. spinosa hydrolysates was evaluated. The optimal enzymatic hydrolysis conditions of Q. spinosa muscles using papain and acid protease were as follows: under the optimal pH and temperature for each enzyme, the solid-liquid ratio was 1:15, hydrolysis time was 4 h, and enzyme concentration was 2%. Under these process conditions, the degree of hydrolysis of Q. spinosa muscles obtained with papain and acid protease treatment was 19.23% and 23.51%; yield was 22.66% and 15.32%; IC50 values for DPPH free radical scavenging were 2.61 and 2.95 mg/mL; IC50 values for ABTS+ radical scavenging were 3.46 and 3.20 mg/mL; and IC50 values for hydroxyl radical scavenging were 8.20 and 9.23 mg/mL, respectively. In summary, the enzymatic hydrolysis process of Q. spinosa muscles optimized using response surface methodology is convenient and feasible, and the obtained hydrolysates exhibit potent antioxidant activity. These findings provide a theoretical basis for the development of Q. spinosa resources.
