| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 99 === The purpose of this research was to investigate physiological activities of enzymatic hydrolysates made from jellyfish collagen. After desalting, the washed market jellyfish was treating with pepsin (0.5 M acetic acid solution) and sodium chloride, then extract with high-speed centrifugation, dialysis membranes (RO, 1K) and freezing-dry in vacuum. Each extractive from jellyfish collagen was hydrolyzed by 0.5% proteases (pepsin, trypsin and α-chymotrypsin, W/W) in 37oC for 8 and 12 hours, filtration and then freezing-dry in vacuum. All samples were stored at -20oC for further analysis to compare the sample extracted with hot-water. The antioxidant activities were evaluated by using α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion chelating activity and reducing power effect. According to results, it show that scavenging of DPPH and chelating Fe2+ effect were increase with time increase. Each extractive from jellyfish collagen was hydrolyzed by pepsin, trypsin and α-chymotrypsin for 12 hours, the scavenging DPPH ability was 53.63%, 36.69% and 21.63%, respectively. Jellyfish collagen was hydrolyzed by trypsin for 12 hours, ferrous ion chelating activity (55.21%) high than others. All samples hydrolyzed with mixture (pepsin and trypsin) for 12 h were found having the best antioxidant activities of DPPH ability, ferrous ion chelating and reducing power.
Key words: enzymatic hydrolysates, jellyfish, collagen
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