{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T05:16:55Z","timestamp":1787894215460,"version":"build-2784847793"},"reference-count":66,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:00:00Z","timestamp":1787702400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["82173731"],"award-info":[{"award-number":["82173731"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"award":["82173731"],"award-info":[{"award-number":["82173731"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/100012543","name":"Scientific Research Project of Shanghai International Science and Technology Cooperation Fund Project","doi-asserted-by":"publisher","award":["17490742500"],"award-info":[{"award-number":["17490742500"]}],"id":[{"id":"10.13039\/100012543","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Shanghai Frontiers Research Center of the Hadal Biosphere"},{"name":"SciTech Funding by CSPFTZ Lingang Special Area Marine Biomedical Innovation Platform, Shanghai, China"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The compact muscle architecture and poor aqueous dispersibility of Sthenoteuthis oualaniensis protein limit its use as a food ingredient. This study developed a gel filtration chromatography (GFC)-guided papain\u2013alcalase sequential hydrolysis strategy using target-window peak area (Atarget) as a peptide-distribution response. Box\u2013Behnken optimization identified an enzyme dosage of 1110 U\/g, a papain\/alcalase mass ratio of 3:5, and 8 h hydrolysis, yielding an Atarget of 0.0648 \u00b1 0.0012 a.u. O-phthaldialdehyde (OPA)-derived degree of hydrolysis (DH) values were 10.72 \u00b1 0.08%, 35.32 \u00b1 0.12%, and 25.03 \u00b1 0.37% for SPH-Pap, SPH-Alc, and SPH-opt, respectively, showing that the highest Atarget did not coincide with the highest DH. The essential-to-total amino acid ratio remained 38.18\u201339.20%, while lysine and methionine changed modestly. SPH-opt maintained high solubility across a broad pH range and exhibited a peptide profile distinct from those of the single-enzyme hydrolysates. Radical-scavenging capacity was assessed only post-optimization. At 5 mg\/mL, SPH-opt showed DPPH and ABTS scavenging rates of 23.75% and 22.84%, respectively; without external standards, these values support only relative within-study comparisons. Overall, Atarget and DH provided complementary information on peptide distribution and bond cleavage, and no causal relationship between Atarget and radical-scavenging capacity was established.<\/jats:p>","DOI":"10.3390\/foods15172998","type":"journal-article","created":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T10:59:23Z","timestamp":1787741963000},"page":"2998","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Gel Filtration Chromatography-Guided Sequential Hydrolysis of Sthenoteuthisoualaniensis Protein: Peptide Distribution and Functional Properties"],"prefix":"10.3390","volume":"15","author":[{"given":"Qian","family":"Yao","sequence":"first","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiying","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haoze","family":"Yang","sequence":"additional","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruofei","family":"Hong","sequence":"additional","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Zhong","sequence":"additional","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1805-5408","authenticated-orcid":false,"given":"Xiaozhen","family":"Diao","sequence":"additional","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Marine Biomedical Science and Technology Innovation Platform of Lin-gang Special Area, Shanghai 201306, China"},{"name":"Putuo Branch of International Combined Research Center for Marine Biological Sciences, Zhoushan 316104, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1710-8582","authenticated-orcid":false,"given":"Wenhui","family":"Wu","sequence":"additional","affiliation":[{"name":"Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Marine Biomedical Science and Technology Innovation Platform of Lin-gang Special Area, Shanghai 201306, China"},{"name":"Putuo Branch of International Combined Research Center for Marine Biological Sciences, Zhoushan 316104, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Li, N., Diao, X., Pu, X., Tang, P., Elango, J., and Wu, W. 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