大连工业大学学报2017，Vol.36Issue(4)：240-244,5.
栉孔扇贝裙边酶解物及其美拉德产物特性
Characterization of protein hydrolysates and its Maillard reaction products from scallop Chlamys farreri skirt
摘要
Abstract
The enzymatic hydrolysates were prepared from scallop Chlamys farreri skirt using neutral and papaya proteases.The degree of hydrolysis (DH), molecular weight distribution, amino acids composition and DPPH scavenging capacities of hydrolysates and their Maillard reaction products (MRPs) were estimated.The results showed that DH of hydrolysates treated with neutral and papaya proteases could reach to 37.6% and 19.2% in the condition of 3 000 U/g enzyme dosage and 4% substrate concentration for 3 h.The molecular weights of the peptides in the enzymatic hydrolysates were mainly below 3 ku, in which papaya proteases of 59.7%-67.6% and neutral proteases of 64.5%-78.2%, respectively.DPPH scavenging capacities of enzymatic hydrolysates increased with the hydrolysis period, and IC50 of the enzymatic hydrolysates decreased to 1/17-1/36 after reaction.关键词
栉孔扇贝/裙边/酶解物/抗氧化/美拉德反应Key words
scallop Chlamys farreri/skirt/enzymatic hydrolysates/antioxidant/Maillard reaction分类
轻工纺织引用本文复制引用
孙世广,李傲婷,唐越,孙娜,于翠平,吴海涛..栉孔扇贝裙边酶解物及其美拉德产物特性[J].大连工业大学学报,2017,36(4):240-244,5.基金项目
辽宁省自然科学基金项目(2014026017) （2014026017）
辽宁省科学技术计划项目(2015103020). （2015103020）
