To investigate the relationship between molecular weight and functional properties of chub mackerel peptides, three ultrafiltration fractions of chub mackerel peptides (>10 kDa, 5-10 kDa, and <5 kDa) were obtained by ultrafiltration technique to investigate their functional properties, antioxidant activity, and immunological activity. Results showed that the solubility of chub mackerel peptide fractions with different molecular weights was good in the pH range of 3-11. As the molecular weight decreased, the functional properties such as water-holding capacity, oil-holding capacity, foaming capacity, and emulsification capacity changed significantly. The antioxidant activity and immunological activity of the different molecular weight fractions of the chub mackerel peptides were also observed, with the highest antioxidant and immunological activity of the <5 kDa ultrafiltration fraction. Finally, the amino acid composition of the ultrafiltrated fractions of chub mackerel peptides was analyzed and found to be rich in amino acids. The results of this study could provide a theoretical basis and reference for the subsequent processing and development of mackerel peptides in healthy food.
LIAO Huiqi
,
YANG Liuming
,
ZHANG Huien
,
CAO Shaoqian
,
YANG Hua
,
QI Xiangyang
. Preparation and functional properties of low molecular weight peptides from chub mackerel[J]. Food and Fermentation Industries, 2023
, 49(11)
: 155
-162
.
DOI: 10.13995/j.cnki.11-1802/ts.031843
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