Note: Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin
- 1 April 2003
- journal article
- other
- Published by SAGE Publications in Food Science and Technology International
- Vol. 9 (2), 123-126
- https://doi.org/10.1177/1082013203009002008
Abstract
Enzymatic hydrolysates were prepared from lees produced during sake making using fugu muscle and fin. The antioxidant properties of these hydrolysates were measured using four different methods: autoxidation test, superoxide anion radical, DPPH radical and hydroxyl radical scavenging test. The yields of enzymatic hydrolysates were around 8.0% and their protein average content 0.66 mg/mg. The lees had remarkable antioxidant properties and high superoxide anion radical and hydroxyl radical scavenging abilities in comparison with those of ascorbic acid and α-tocopherol. According to the former results, lees produced during sake making could be used as a protein source with antioxidant properties for different applications in food processing, and its use could contribute to reduce industrial wastes.Keywords
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