| 酶解制备金乌贼抗氧化产物的工艺优化及营养评价 |
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| 引用本文： | 徐银峰,王斌,冯刚,罗红宇,曲有乐.酶解制备金乌贼抗氧化产物的工艺优化及营养评价[J].食品科学,2011,32(12):68-72. |
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| 作者姓名： | 徐银峰 王斌 冯刚 罗红宇 曲有乐 |
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| 作者单位： | 浙江海洋学院食品与药学学院; |
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| 基金项目： | 国家自然科学基金青年项目(81001393); 浙江省自然科学基金项目(Y2080579Y2090678); 浙江省优先主题重点项目(2009C03017-2) |
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| 摘 要： | 目的:研究金乌贼蛋白抗氧化酶解产物(antioxidant enzymatic hydrolysate,AEH)的制备和脱苦工艺,并对其氨基酸组成和营养价值进行评价.方法:分别以·OH清除率和苦味值为指标,利用正交试验设计对木瓜蛋白酶制备AEH的水解条件及活性炭脱苦工艺进行优化;利用氨基酸自动分析仪测定AEH的氨基酸组...
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| 关 键 词： | 金乌贼 抗氧化酶解产物 木瓜蛋白酶 脱苦 |
Preparation Optimization and Nutrition Evaluation of Antioxidant Enzymatic Hydrolysate from Sepia esculenta |
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| XU Yin-feng,WANG Bin,FENG Gang,LUO Hong-yu,QU You-le.Preparation Optimization and Nutrition Evaluation of Antioxidant Enzymatic Hydrolysate from Sepia esculenta[J].Food Science,2011,32(12):68-72. |
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| Authors: | XU Yin-feng WANG Bin FENG Gang LUO Hong-yu QU You-le |
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| Affiliation: | XU Yin-feng,WANG Bin,FENG Gang,LUO Hong-yu,QU You-le(School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China) |
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| Abstract: | Objectives:The preparation of antioxidant enzymatic hydrolysate(AEH) from Sepia esculenta by papain hydrolysis and the debittering of AEH by activated carbon adsorption were explored.Meanwhile,the nutritional value of AEH was also evaluated.Methods: The hydrolysis of Sepia esculenta and the debittering of AEH were optimized by orthogonal array design based on hydroxyl free radical scavenging rate and bitterness sensory score,respectively.The amino acid composition of AEH was determined by means of automatic... |
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| Keywords: | Sepia esculenta antioxidant enzymatic hydrolysate(AEH) papain debittering |
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