食品工业科技2013，Vol.34Issue(15)：107-111,5.
紫菜酶解物的制备及其特性
Preparation and characterization of the hydrolysates from Porphyra haitanensis
摘要
Abstract
The extraction yields,DPPH radical scavenging activity,amino acid compositions,protein solubility and emulsion activity of extracts from Porphyra haitanensis treated by means of cellulose and papain were investigated.It was found that the extraction yields of laver with papain hydrolysis were higher than those with cellulose.The solid yield of laver could be increased using papain combined with cellulose,while the protein yield didn't change.A high positive correlation between DPPH radical scavenging activity and protein content in the laver extracts was observed,probably due to the increase of amino acids with antioxidant activity.On the other hand,the protein extracted from laver using papain combined with cellulose,was solved about 100％ irrespective of pH.Moreover,the emulsion activity of laver extracts was the highest at pHg,but the emulsion stability was the lowest at pH7.关键词
坛紫菜/纤维素酶/木瓜蛋白酶/抗氧化性/氨基酸组成Key words
Porphyra haitanensis/ cellulose/ papain/ antioxidant activity/ amino acid compositions分类
轻工纺织引用本文复制引用
郑惠彬,郑温翔,翁武银..紫菜酶解物的制备及其特性[J].食品工业科技,2013,34(15):107-111,5.基金项目
福建省高校新世纪优秀人才支持计划(JA11143) （JA11143）
厦门市科技计划项目(3502Z20123025). （3502Z20123025）
