Antioxidant hydrolysates production from Argentine anchovy (Engraulis anchoita) with different enzymes

Hydrolysates of Argentine anchovy were produced with Alcalase, Flavourzyme and Protamex, checking the degree of hydrolysis and antioxidant activity through inhibition of lipid peroxidation, scavenger effect of free radical DPPH and reducing power. The maximum value of the degree of hydrolysis obtained was 78.26 +/- 1.66%, with the hydrolysate obtained in 5 hours of reaction with Alcalase, that also showed the greatest inhibition of lipid peroxidation (23.38%). The hydrolysate obtained with Protamex in 3 hours of reaction was more effective for scavenger free radical DPPH (53.32 +/- 0.44%), whereas in the reducing power, the enzyme Alcalase with 3 and 5 hours of reaction produced the most active hydrolysates. The Protamex hydrolysate had a high percentage of essential amino acids compared with the Alcalase hydrolysate, and the presence of hydrophobic amino acids like histidine, proline, methionine, tyrosine and phenylalanine could be the reason for the bioactivity of hydrolysates increase. (c) All Rights Reserved