Antioxidant stability and functional properties of enzymatic hydrolysates from purple back flying squid (Symplectoteuthis oualaniensis)

Purple back flying squids (Symplectoteuthis oualaniensis) were hydrolyzed by papain. We compared the antioxidant properties of enzymatic hydrolysates with different molecular weights components and investigated the effects of temperature, pH and light on the antioxidant stability and functional properties (emulsifying properties, emulsion stability, foaming properties, foaming stability, water absorption capacity, water holding capacity and oil absorption capacity) of enzymatic hydrolysates. The results show that enzymatic hydrolysates had certain heat resistance; the activity was maintained well in acidic or neutral environment, and light could reduce its antioxidant capacity. In addition, enzymatic hydrolysates had good emulsifying properties, foaming properties as well as water and oil absorption capacity.