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. 2016 Jun 30;25(3):665–672. doi: 10.1007/s10068-016-0117-4

Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology

Balasubramanian Sivaraman 2, Robinson Jeya Shakila 2,✉, Geevaretnam Jeyasekaran 2, Durairaj Sukumar 1, Uthaman Manimaran 2, Ganesan Sumathi 2
PMCID: PMC6049156  PMID: 30263321

Abstract

Squid protein hydrolysates (SPH) were prepared from the Indian squid Loligo duvauceli using papain. Response surface methodology (RSM) was used for optimization of hydrolysis conditions, including temperature, time, and the enzyme-substrate ratio using DPPH radical scavenging activity as a response. The amino acid composition of SPH was compared with raw squid muscle. In vitro antioxidant activities were evaluated based on reducing power, metal chelation, ABTS, hydroxyl radical, and superoxide anion radical scavenging assays. SPH exhibited good ABTS radical scavenging activities of 96.50±0.90%, superoxide anion radical scavenging activities of 96.4±0.89%, reducing powers of 0.71±0.02, moderate hydroxyl radical scavenging activities of 64.03±2.11%, and metal chelating activities of 52.04±1.02%. In vivo antioxidant activities determined using a sardine minced model system showed 42% reduction in formation of secondary oxidative products as thiobarbituric acid reactive substances (TBARS), almost equivalent to reduction by ascorbic acid of 41.42% at 400 ppm.

Keywords: antioxidant activity, squid protein hydrolysate, response surface methodology, meat model system, papain

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