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antioxidant activity and functional properties of proteolysate from dried Acetes japonicus Firstly, effect of hydrolysis time on DH of Acetes proteolysate was investigated Subsequently, effect of DH on antioxidant activity of the Acetes proteolysate based on

2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical (ABTSƔ+) scavenging activity, superoxide anion radical (O2Ɣ-) scavenging activity and ferrous chelating rate was tested Finally, effect of DH on functional properties of the proteolysate including solubility, heat stability, foaming and emulsifying property, water holding capacity (WHC) and oil holding capacity (OHC) were evaluated The result indicated that DH value of the proteolysate increased from 0 to 75.8% as prolonging

hydrolysis time in range of 0 - 180 minutes The Acetes proteolysate exerted great

antioxidant activity with the highest DPPH scavenging activity and FRAP value of 22.5 ± 0.3% (1.8 times lower than that of vitamin C) and 74.6 ± 1.9 µM Trolox equipvalent (µM TE) (24.2 folds lower comparing to that of vitamin C), respectively, at DH of 66.7%; the greatest ABTSƔ+ và O2Ɣ- scavenging activity of 33.5 ± 0.1% (2.4 folds lower than that of vitamin C) and 90.8 ± 0.8% (1.1 times lower in comparison to that of vitamin C), in order, at DH value of 75.8%; the highest ferrous chelating rate of 54.5 ± 0.3% (1.7 folds lower than that of disodium ethylenediaminetetraacetate (Na2EDTA)) at DH value of

72.1% The Acetes proteoysate powder at all tested DH range displayed solubility over

55%, even after treating at 63oC for 30 minutes or 93oC for 30 seconds, in pH range from

3 to 8 Foaming capacity (FC) and foaming stability (FS) of the Acetes proteolysate with

various DH were in range 5.7 ± 80.0% and 2.9 ± 77.0%, 1.1 ± 14.5 folds and 1.1 ± 40.3 times lower than those of albumin, respectively, in the pH range of 3 ± 8 Emulsifying activity indexs (EAI) of the proteolysate were 1.3 ± 3.9 folds lower in comparison to that of sodium caseinate while their emulsifying stability indexs (ESI) were 1.4 ± 9.3 times higher than that of sodium caseinate at all DH value in the pH range of 3 ± 8 The proteolysate powder showed the highest WHC of 9.5 ± 0.3 ml water/g proteolysate powder at DH 66.7% and the greatest OHC of 3.4 ± 0.1 ml oil/g proteolysate powder at

DH 50.6% This study contributed to enhanced value of the Acetes, being protein source

to produce proteolysate which could be served as an antioxidant compound or a food additive improving food texture and sensory

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Hình 3.1 ̪QKK˱ͧng cͯa thͥi gian thͯ\SKkQÿ͇n DH cͯa d͓ch thͯy phân protein con ru͙c khô

*LiWUӏ'+FӫDGӏFKWKӫ\SKkQSURWHLQFRQUXӕFNK{WăQJQKDQKWӯÿӃQ“trong 4SK~WÿҫXFӫDTXiWUuQKWKӫ\SKkQĈLӅXQj\FyWKӇJLҧLWKtFKGRSURWHLQFRQUXӕFNK{FyQKLӅXÿLӇPSKKӧSYӟLWUXQJWkPKRҥWÿӝQJFӫDFKӃSKҭP)ODYRXU]\PH7KrP

YjRÿy)ODYRXU]\PHOjFKӃSKҭPHQ]\PHFKӭDORҥLSURWHDVHleucine aminopeptidase A, leucine aminopeptidase 2, dipeptidyl peptidase 4, dipeptidyl peptidase 5, neutral protease 1, neutral protease 2 và alkaline protease 1 EDRJӗPFҧHQGR- và exo-peptidase [54]WKӫ\SKkQÿѭӧFQKLӅXSURWHLQ khác nhau.KLNpRGjLWKӡLJLDQWKӫ\SKkQÿӃQSK~WWӕFÿӝYjÿӝOӟQVӵWKD\ÿәLJLiWUӏ'+WKҩSKuQK 1JX\rQQKkQÿѭӧFFKROjGRVӕOѭӧQJOLrQNӃWSKKӧSYӟLWUXQJWkPWKӫ\SKkQFӫDFKӃSKҭP)ODYRXU]\PHÿmJLҧPÿiQJNӇWURQJSK~WÿҫX.ӃWTXҧWѭѫQJWӵFNJQJÿѭӧFF{QJEӕEӣL1RPDQYjFӝQJVӵ(2018) [10] NKL QJKLrQ FӭX ҧQK KѭӣQJ FӫD WKӡL JLDQ WKӫ\ SKkQ ÿӃQ '+ FӫD GӏFK WKӫ\phân protein cá WҫP 7UXQJ 4XӕF 7ӯ ÿӗ WKӏ KuQK  FiF JLi WUӏ '+ JӗP  50,6%, 66,7%, 69,7%, 71,5%, 72,1% và 75,8ӭQJYӟLWKӡLJLDQWKӫ\SKkQWѭѫQJӭQJOjYjSK~WÿѭӧFFKӑQÿӇWKӵFKLӋQFiFNKҧRViWWLӃSWKHR

3.2 ҦQKKѭӣng cӫD'+ÿӃn hoҥt tính kháng oxy hóa cӫa dӏch thӫy phân protein con ruӕc khô

3.2.1 HoҥWWtQKNKiQJR[\KyDWKHRFѫFKӃ cho electron

*ӕFWӵGR'33+Oj PӝWWURQJQKӳQJJӕFWӵGREӅQPjXWtPYjFyÿӝKҩSWKXFӵFÿҥLWҥLEѭӟFVyQJQP.KLFyPһWFKҩWNKiQJR[\KyDJӕFWӵ GR'33+EӏWUXQJKzDGRQKұQ PӝW HOHFWURQWӯFKҩWNKiQJ R[\KyD ӃWTXҧ OjÿӝKҩS WKXWҥLEѭӟFVyQJQPJLҧPYjPjXFӫDGXQJGӏFKFKX\ӇQWӯWtPVDQJYjQJ[55]

3KѭѫQJSKiS)5$3ÿѭӧFGQJQKѭSKѭѫQJSKiSWKӭKDLÿӇÿiQKJLiҧQKKѭӣQJFӫD'+ÿӃQNKҧQăQJFKRHOHFWURQFӫDGӏFKWKӫ\SKkQSURWHLQFRQUXӕFNK{ 7URQJSKѭѫQJSKiS )5$3 FKҩW NKiQJ R[\ KyD KRҥW ÿӝQJ QKѭ PӝW FKҩW NKӱ NKӱ SKӭF VҳW ,,, tripyridyl triazine (Fe(III)-TPTZ) WKjQK SKӭF )H,, -TPTZ 0ӭF ÿӝ NKӱ ÿѭӧF ÿiQK JLiWK{QJTXDVӵWKD\ÿәLÿӝKҩSWKXӣEѭӟFVyQJQP[56]

Hình 3.2 FKRWKҩ\KRҥWWtQKWUXQJKzDJӕF'33+YjJLiWUӏ)5$3ÿӅXWăQJNKLJLiWUӏDH WăQJWӯÿӃQÿҥWJLiWUӏFӵFÿҥLOҫQOѭӧWOj“% (WKҩSKѫQOҫQso YӟLKRҥWWtQKWUXQJKzDJӕF'33+FӫDYLWDPLQ&) và 74,6 ± 1,9 —07(WKҩSKѫQOҫQ VR YӟL JLi WUӏ )5$3 FӫD YLWDPLQ &