Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 150 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029587

Mackerel bioactive peptides and the effect of these peptides on bread quality

  • WANG Baobei ,
  • JIANG Linpu ,
  • LIU Lulu ,
  • WAN Kewei ,
  • CHEN Hongbin ,
  • ZHENG Zongping
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  • 1(Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China)
    2(Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China)
    3(The Engineering Research Center for Characteristic Traditional Food of Soutern Fujian, Quanzhou 362000, China)

Received date: 2021-10-01

  Revised date: 2021-11-16

  Online published: 2022-12-20

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Abstract

In order to realize high-value utilization of mackerel, the mackerel bioactive peptide was prepared by hydrolysis of mackerel fish with alkaline protease, and the effect of the active peptide on bread quality was investigated by adding the active peptide to toast bread. The results showed that the average molecular weight of peptide obtained was 727, with strong antioxidant activity and ACE-inhibitory activity. The specific volume and water content of bread increased with the increase of mackerel peptides. While, the hardness, adhesiveness, chewability and resilience decreased significantly. The color of toast bread was improved with the addition of peptides. When 2.0% mackerel peptide was added, the scavenging rates of hydroxyl radical and DPPH radical of bread aqueous extract increased by 70.69% and 55.87% compared with the control group, respectively. Aqueous extract bread had no ACE inhibitory activity without mackerel peptide addition. The ACE inhibitory activity was (82.40±0.12)% with 2.0% mackerel peptide addition. This study provides a new idea and research basis for the application of mackerel peptide in improving the quality and edible value of toast.

Key words： mackerel peptides; bread; texture; antioxidation; ACE-inhibitory activity

Cite this article

WANG Baobei , JIANG Linpu , LIU Lulu , WAN Kewei , CHEN Hongbin , ZHENG Zongping . Mackerel bioactive peptides and the effect of these peptides on bread quality[J]. Food and Fermentation Industries, 2022 , 48(22) : 150 -156 . DOI: 10.13995/j.cnki.11-1802/ts.029587

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