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Study on the oxidation resistance and reducibility of enzymatic hydrolysis and cooking liquor of Mytilus edulis in vitro

CHEN Xiao-gang1,HU Hui-bin1,LIU Ai-wen1,CHEN Xin1,RONG Hai-wu2,SUN Hui-li3(1.Department of Chemistry and Chemical Engineering,Foshan University,Foshan 528000,China; 2.Department of Information Sciences and Mathematics,Foshan University,Foshan 528000,China; 3.Institute of Oceanology,Chinese Academy of Science,Guangzhou 510301,China)  
The optimal conditions for enzymatic hydrolysis of Mytilus edulis with Papain were determined using response surface analysis method,with the antioxidant ability AOV as response value.Ultimately it was indicated that the optimal conditions were as following: The ratio of enzyme to substrate was 0.28%,hydrolysis time was 2.3 h and hydrolysis temperature was 54.2℃.Under the conditions,the value of AOV(46.22 mg/g) was close to the predictive value of model(47.17 mg/g).The results showed that the antioxidant ability of the Mytilus edulis cooking liquor was poor while the enzymatic hydrolysis was far superior.Moreover,its scavenging rate of O2-·(62.88%),ROO·(63.96%)and the reducing ability were better than vitamin C.
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