Production of Water Soluble Antioxidative Plastein from Squid Hepatopancreas

Journal of Oleo Science

Volumn 53, Issue 5, 2004, Pages 267-273

  Ono, Seigo ^a   Kasai, Daisuke ^b   Sugano, Takashi ^a   Ohba, Kiyoshi ^b   Takahashi, Koretaro ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Hokkaido Tokachi Area Regional Food Processing Technology Center   (Japan)

Author keywords

alkalase; antioxidant; plastein; squid

Indexed keywords

EID: 77956039862     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.53.267     Document Type: Article

References (13)

1. N. YAMAGUCHI, Y. YOKOO and M. FUJIMAKI, Studies on Antioxidative Activities of Amino Compounds on Fats and Oils, Part III. Antioxidative Activities of Soybean Protein Hydrolysates and Synergistic Effects of Hydrolysate on Tocopherol, Nippon Syokuhin Kogyo Gakkaishi, Vol. 22, 431-435 (1975).
2. H. MITSUDA, K. YASUKI. and K. IWAMI, Antioxidative Action of Indole Compounds during the Autoxidation of Linoleic Acid, Eiyo To Syokuryo, Vol. 19, 210-214 (1966).
3. H. OHKAWA, N. OHNISHI and K. YAGI, Assay for Lipid Peroxides in Animal Tissues by Thiobarbituric Acid Reaction, Anal. Biochem., Vol. 95, 351-358 (1979).
4. M. FUJIMAKI and S. ARAI, Syokuhin Tanpakushitsu (Food Proteins), 1st edn, Gakkai Syuppan Senta, Tokyo, pp.176–177 (1979).
5. N. TAKUSYOKU, Y. NAGAYAMA and Y. NOMURA, Antioxidative Activity of Peptides Prepared by Enzymatic Hydrolysis of Egg-white Albumin, Nippon Nogei Kagakukaishi, Vol. 65, 1635-1641 (1991).
6. H. M. CHEN, K. MURAMOTO and F. YAMAUCHI, Structural Analysis of Antioxidative Peptides from Soybean β-Conglycinin, J. Agric. Food Chem., Vol. 43, 574-578 (1995).
7. P. J. PARK, W. K. JUNG, K. S. NAM, F. SHAHIDI and S. K. KIM, Purification and Characterization of Antioxidative Peptides from Protein Hydrolysate of Lecithin-Free Egg Yolk, J. Am. Oil Chem. Soc., Vol. 78, 651-656 (2001).
8. Y. KUDO, S. MATSUDA, K. IGOSHI and T. OKI, Antioxidative Peptide from Milk Fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953, Nippon Syokuhin Kagaku Kogaku Kaishi, Vol. 48, 44-50 (2001).
9. S. K. KIM, Y. T. KIM, H. G. BYUN, K. S. NAM, D. S. NAM, D. S. JOO and F. SHAHIDI, Isolation and Characterization of Antioxidative Peptides from Gelatin Hydrolysate of Alaska Pollack Skin, J. Agric. Food Chem., Vol. 49, 1984-1989 (2001).
10. C. L. JAO and W. C. KO, 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) Radical Scavenging by Protein Hydrolysates from Tuna Cooking Juice, Fish. Sci., Vol. 68, 430-435 (2002).
11. K. SUETSUNA and J. R. CHEN, Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten, Food Sci. Technol. Res., Vol. 8, 227-230 (2002).
12. T. TAKENAKA and Y. TAKENAKA, Antioxidative Activity of Peptides Prepared from Okara Protein, FFI Journal of Japan, Vol. 208, 122-125 (2003).
13. K. MURAMOTO and E. HATAKEYAMA, Structure and Properties of Antioxidative Peptides Derived from Food Protein Digests, FFI Journal of Japan, Vol. 208, 52-58 (2003).