Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology

To optimize the hydrolysis conditions in production of antioxidant hydrolysates from tuna cooking juice concentrate (TC) to maximize 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, TC containing 48.91% protein was hydrolyzed with Alcalase 2.4 L, and response surface methodology (RSM) applied. The optimum included a 2.2% (w/v) concentration 281 min time, resulting highest DPPH activity 66.49% (0.98 ìmol Trolox/mg protein). analysis variance for RSM showed that time an important factor significantly affected process (p < 0.05). effects different drying methods (freeze drying, hot air vacuum drying) on amino acid (AA) profiles hydrolysate (TCH) were evaluated. Vacuum-dried TCH (VD) exhibited increase 81.28% (1.20 VD samples further fractionated by ultrafiltration. AA activities terms 2,2?-azino-bis(3-ethylbenzthiazoline)-6-sulfonic (ABTS) ferric reducing power, ferrous ion chelating investigated. Glutamic acid, glycine, arginine, cysteine major AAs found fractions. VD-1 fraction (> 5 kDa). VD-3 (< 10 kDa) ABTS power. VD-2 (5 In conclusion, this study provided optimal obtain high through production, these could provide basis future application as functional food ingredient.