[1]严超,牟建楼*,陈志周,等.栉孔扇贝酶解液制备条件优化及其抗氧化性研究[J].中国调味品,2017,(12):1-6.
 *,*,[J].CHINA CONDIMENT,2017,(12):1-6.
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栉孔扇贝酶解液制备条件优化及其抗氧化性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
1-6
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
*,
作者:
严超牟建楼*陈志周刘亚琼赵欢齐晓茹
(河北农业大学 食品科技学院,)
Author(s):
*
( )( DPPHBox-BehnkenDPPH4.7 h43 3.5%(m/V)1:5DPPH68.21%33.74%0.086 U/g prot106.27 U/g prot Study on Optimization of Preparation Conditions and Antioxidant Activity of Enzymatic Solution of Chlamys farreri YAN Chao, MU Jian-lou*, CHEN Zhi-zhou, LIU Ya-qiong, ZHAO Huan, QI Xiao-ru (College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000China)
Keywords:
Chlamys Farreri enzymolysis hydrolysis degree antioxidant activity
分类号:
献标识码: 文章编号
Abstract:
With Chlamys Farreri as raw material, hydrolysis and DPPH radical scavenging rate are used as indicators. Based on the single factor test, the box-Behnken method is used to optimize the enzymatic hydrolysis of the scallop hydrolyzate with antioxidant polypeptide by response surface test. DPPH free radical scavenging rate, hydroxyl radical scavenging rate, total antioxidant activity and anti-superoxide anion activity are measured. The effects of protease types, enzymolysis time, enzymolysis temperature, enzyme loading and solid-liquid ratio on the antioxidant activity of the enzyme are studied. The results show that the optimal parameters of enzymolysis are as follows: using neutral protease, the time of enzymolysis is 4.7 h, the temperature is 43 ℃, the enzyme dosage is 3.5%, the solid-liquid ratio (m/V)Under the optimum conditions, the scavenging rate of DPPH free radical and hydroxyl radical are 68.21% and 33.74%, the total antioxidant activity is 0.086 U/mg prot, the anti-superoxide anion radical activity is 106.27 U/g prot

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备注/Memo

备注/Memo:
基金项目:河北省科技计划项目(14273205D)*通讯作者
作者简介:严超(1992—),女,硕士,研究方向:食品加工与安全。
更新日期/Last Update: 2017-12-04