Antioxidant of protein hydrolysates produced from eel head by enzymatic hydrolysis

Abstract

Through the study of single protease and compound protease in the enzymatic hydrolysis of eel head, the experiment uses the DPPH scavenging ability, reducing power, ferrous ion chelating ability of model to investigate the antioxidant capacity of eel head hydrolyzates. The results show that: with the increase of the concentration, the eel head enzymatic antioxidant capacity of the product is high. At the same time, the product has a higher antioxidant capacity than a single enzymatic hydrolyzate composite enzymatic hydrolysis. Thus it can be seen that eel head protein hydrolyzates can be used as an antioxidant.