Antioxidant and emulsifying properties of protein hydrolysates from squid

Hydrolysates were prepared by hydrolysis of squid with protease.Capacity of antioxidant,emulsion and foaming of different hydrolysates were studied.The results showed that degree of hydrolysis (DH) was gradually increased and the rate decreased with treating time.Hydroxyl free radical scavenging activity to and reducing capacity of hydrolysates was positively correlated with DH.With hydrolyzed time,scavenging activity to superoxide anion and DPPH increased at the beginning till to a relatively stable level,and nitrogen solubility index (NSI) was gradually increased.Capacity and stability of emulsion and foaming of hydrolastes are differed from raw aquid protein,as well.