| 牡蛎肉酶解液的抗氧化工艺研究 |
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| 引用本文： | 韦海胜,常虹,段振华,刘小兵. 牡蛎肉酶解液的抗氧化工艺研究[J]. 食品科技, 2012, 0(6): 150-153 |
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| 作者姓名： | 韦海胜 常虹 段振华 刘小兵 |
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| 作者单位： | 海南大学食品学院;海南椰岛(集团)股份有限公司 |
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| 基金项目： | 海南省重点科技计划项目(ZDXM20110023) |
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| 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。
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| 关 键 词： | 牡蛎 酶解物 胰蛋白酶 抗氧化 |
Antioxidative activity of protein hydrolysates from oyster |
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| WEI Hai-sheng,CHANG Hong,DUAN Zhen-hua,LIU Xiao-bing. Antioxidative activity of protein hydrolysates from oyster[J]. Food Science and Technology, 2012, 0(6): 150-153 |
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| Authors: | WEI Hai-sheng CHANG Hong DUAN Zhen-hua LIU Xiao-bing |
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| Affiliation: | 1.College of Food Science and Technology,Hainan University,Haikou 570228;2.Hainan Yedao(Group) Company Ltd.,Haikou 570105) |
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| Abstract: | 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. |
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| Keywords: | oyster protein hydrolysates trypsin antioxidative |
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