Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth

Journal of Food Processing and PreservationVolume 41, Issue 1 e13081 Original Article Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth Yuanyuan Liu, Yuanyuan Liu College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524000 ChinaSearch for more papers by this authorSiyuan Wan, Siyuan Wan Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaSearch for more papers by this authorJun Liu, Jun Liu Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaSearch for more papers by this authorYuxiao Zou, Yuxiao Zou Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaSearch for more papers by this authorSentai Liao, Corresponding Author Sentai Liao liaost@163.com College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524000 China Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaCorresponding author. TEL: +86-020-87236897; FAX: +86-020-37226992; EMAIL: liaost@163.comSearch for more papers by this author Yuanyuan Liu, Yuanyuan Liu College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524000 ChinaSearch for more papers by this authorSiyuan Wan, Siyuan Wan Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaSearch for more papers by this authorJun Liu, Jun Liu Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaSearch for more papers by this authorYuxiao Zou, Yuxiao Zou Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaSearch for more papers by this authorSentai Liao, Corresponding Author Sentai Liao liaost@163.com College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524000 China Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510000 ChinaCorresponding author. TEL: +86-020-87236897; FAX: +86-020-37226992; EMAIL: liaost@163.comSearch for more papers by this author First published: 09 September 2016 https://doi.org/10.1111/jfpp.13081Citations: 35Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The antioxidant activity and stability of peptides from male silkmoth hydrolysates (MSH) was studied as antioxidant ingredients in potential food applications. MSH were isolated into five fractions: MSH-I (MW > 30 kDa), MSH-II (10–30 kDa), MSH-III (5–10 kDa), MSH-IV (3–5 kDa), and MSH-V (<3 kDa) by ultrafiltration. The antioxidant activity, molecular weight distribution and amino acid contents of each fraction were evaluated. The effects of NaCl, temperature, pH, light intensity and simulated gastrointestinal digestion were assessed to determine the stability of peptides. The antioxidant capacity of MSH-I as a major antioxidant component was 1,950 µmol/g in ORAC assay and 275 µmol/g in DPPH scavenging method. MSH showed good stability when salinity was less than 4%, temperature below 60C, and pH between 4 and 8. The antioxidant activity could retain about 80% after simulated gastrointestinal digestion. In conclusion, the MSH is a promising resource for stable antioxidant peptides applied in functional food processing and storage. Practical Applications In sericulture, the total cocoon yield has been 738,100 tons, the silk yield has been 93,000 tons, even about 60,000 tons of tussah moth cocoons produced in China in 2005. However, accompanied by the ascension of the silk consumpution, the sonsiderable amount of by-product and sericulture waste presented rising trend yearly. While, moth as insect having allergy protein, which use has been limited, but it has an excellent protein and active peptides and other ingredients (to improve immunity and sexual function), comprehensive utilization of silkmoth turns into meaningful topics. Using enzyme technology or fermentation technology (Protein degradation) to develop its protein resource utilization in silkmoth becomes the effective tools to solve this problem. The present experiments studied antioxidant activity by ultrafiltration technology and stability study of peptides from enzymatically hydrolyzed male silkmoth. 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