食品工业科技2012，Vol.33Issue(6)：332-335,339,5.
酶解南美白对虾下脚料制备抗氧化酶解液的研究
Research of antioxidant hydrolysate produced from the waste of white shrimp（ Penaeus vannamei）through enzymatic hydrolysis
林丽英 1周爱梅 1石晓玲 1刘晓娟 1刘欣1
作者信息
- 1. 华南农业大学食品学院,广东广州510642
- 折叠
摘要
Abstract
The waste including the head and shell generated in the processing of white shrimp（ Penaeus vannamei） was hydrolyzed by endogenous protease or neutral protease to produce antioxidant hydrolysate. The reaction conditions of enzymatic hydrolysis including pH, liquor- solid ratio, temperature, time and enzyme dosage were investigated.The hydrolysate was assessed by testing reducing power and hydroxyl radical scavenging activity.The results showed the optimum hydrolyzing conditions of the endogenous protease were as follows： pH 6, liquor- solid ratio 2：1,temperature 40~C,time 6h.The resulted hydrolysate exhibited highest reducing power of 0.668 and highest hydroxyl radical scavenging activity of 67.24%.The optimum hydrolyzing conditions of the neutral protease were as follows： protease dosage 60U/g raw materials, pH 6, liquor- solid ratio 2＂ 1,temperature 60~C,time 5 h. Under these conditions the hydrolysate exhibited highest reducing power of 0.672 and highest hydroxyl radical scavenging activity of 68.43%. Hydrolysate produced under the optimum conditions of neutral protease exhibited higher reducing power and hydroxyl radical scavenging activity than that produced by endogenous protease. Based on an overall consideration of various factors of economics and energy, it was more appropriate to use the endogenous protease.关键词
南美白对虾/虾头虾壳/蛋白酶/抗氧化活性Key words
white shrimp/shrimp head and shell/protease/antioxidant activity分类
轻工纺织引用本文复制引用
林丽英,周爱梅,石晓玲,刘晓娟,刘欣..酶解南美白对虾下脚料制备抗氧化酶解液的研究[J].食品工业科技,2012,33(6):332-335,339,5.
