摘要
采用胰蛋白酶酶解牡蛎肉蛋白,以酶解液清除DPPH自由基的效果为分析指标,采用单因素和正交试验,分析酶解的固液比、加酶量、时间、温度对酶解效果的影响,研究酶解的最佳工艺参数。结果显示,牡蛎肉酶解的最优水平组合为固液比1:3、加酶量0.25%、酶解时间2h、酶解温度45℃,牡蛎肉酶解液抗氧化性最强。
Protein from oyster was hydrolyzed by trypsin. Using single-factor and response surface experiment to analysis the effects of substrate concentration, enzyme concentration, temperature, hydrolysis time, the hydrolyzate indicators is the DPPH radical scavenging rate. The results show that above the optimal level combination of four factors is the solid-liquid ratio 1：3, 0.25% of the amount of enzyme, reaction time 2 h, reaction temperature 45℃. The hydrolysates exhibited high antioxidative activity.
出处
《食品科技》
CAS
北大核心
2012年第6期150-153,共4页
Food Science and Technology
基金
海南省重点科技计划项目(ZDXM20110023)
关键词
牡蛎
酶解物
胰蛋白酶
抗氧化
oyster
protein hydrolysates
trypsin
antioxidative
