Techniques of enzymatic hydrolysis of by-products in processing and antioxidant effect of enzymatic hydrolysates in Burnt-end Ark Scapharca broughtonii
LIU Tian-hong;WANG Ying;LI Xiao;JIANG Xiao-dong;LIHong-yan;SUN Yuan-qin;JI Lei
Marine Biology Institute of Shandong Province, Qingdao266104, China
Abstract: The hydrolysis degree, amino nitrogen and molecular weight were investigated in hydrolysates of by-products in processing in burnt-end ark Scapharca broughtonii by five different protease including alkali protease, flavorzyme, acid protease, neutral protease and trypsin by the controlled enzymatic hydrolysis method in order to efficiently develop and utilize the by-products of burnt-end ark and to screen suitable protease. The enzymatic hydrolysis process was optimized by a single factor and response surface experiments, and the resistant oxidation of hydrolysates was detected. The maximal enzymatic hydrolysis degree was found in the hydrolysates of alkaline protease, followed by flavoring protease and acid protease, and the minimal enzymatic hydrolysis in neutral protease and trypsin. The optimum enzymatic hydrolysis of alkaline protease were observed under the conditions of material-liquid ratio=1∶4, pH 8.5, at temperature of 45 ℃, enzyme dose of 800 U/g, and enzymatic hydrolysis for 3 h, with hydrolysis degree(DH) of 35.74%. The hydrolysates had obvious antioxidant effect, equivalent to the 1/10 concentration of Vitamin C. The finding shows that alkaline protease is a good enzyme to obtain more small molecular protein peptides from the processing by-products of burnt-end ark, and that can provide basic research with the development of small peptide type of fishery feed.
刘天红, 王颖, 李晓, 姜晓东, 李红艳, 孙元芹, 纪蕾. 魁蚶加工副产物酶解工艺及酶解产物抗氧化效果研究[J]. 大连海洋大学学报, 2019, 34(3): 419-427.
LIU Tian-hong, WANG Ying, LI Xiao, JIANG Xiao-dong, LIHong-yan, SUN Yuan-qin, JI Lei. Techniques of enzymatic hydrolysis of by-products in processing and antioxidant effect of enzymatic hydrolysates in Burnt-end Ark Scapharca broughtonii. Journal of Dalian Ocean University, 2019, 34(3): 419-427.
2019, Vol. 34 
