Antioxidant protein hydrolysates produced from Acanthogobius hasta proteins by enzymatic hydrolysis

被引：0

作者：

Fang, Yaowei ^{[1
,2
]}

Wang, Shu Jun ^{[1
,2
]}

Yu, Bo ^{[3
]}

Lu, Ming Sheng ^{[1
,2
]}

Jiao, Yu-liang ^{[1
,2
]}

Zheng, Wei ^{[1
,2
]}

Liu, Shu ^{[1
,2
]}

机构：

[1] Huaihai Inst Technol, Coll Marine Sci & Technol, Lianyungang, Jiangsu, Peoples R China

[2] Jiangsu Marine Resourse Dev Res Inst, Lianyungang, Jiangsu, Peoples R China

[3] Nanchang Univ, Sinogermen Joint Res Inst, Nanchang, Jiangxi, Peoples R China

来源：

ISBE 2011: 2011 INTERNATIONAL CONFERENCE ON BIOMEDICINE AND ENGINEERING, VOL 3 | 2011年

关键词：

Acanthogobius hasta; protein hydrolysates; degrees of hydrolysis; antioxidative activity; VISCERAL-WASTE-PROTEINS; CATLA CATLA-CATLA; OPTIMIZATION;

D O I：

暂无

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

Acanthogobius hasta meat was hydrolysed by Alcalase 2.4L to produce antioxidant protein hydrolysates was described. The relation of between the degrees of hydrolysis (DH) and the average peptide length, the effect of the DH to the antioxidative activity of protein hydrolysates were studied. Results showed that when DH value was increased, average polypeptide length decreased as time prolonging. The strongest antioxidant activity was achieved after hydrolysed for 2h. The average polypeptide length, hydrolysis degree, contents of polypeptide was 12 and 31.6% respectively. The hydroxyl radical scavenging activity and Superoxide anion scavenging activity of the protein hydrolysates were higher than that of Ve. The correlation coefficient between the DH and APL was 99.27%. The antioxidative activity of protein hydrolysates was significently affect by DR. The results provide the theory basis for the application of Acanthogobius hasta.

引用

页码：355 / 358

页数：4

共 16 条

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