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《Journal of Zhejiang Ocean University(Natural Science)》 2011-06
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Study on the Antioxidant Activities of Enzymatic Hydrolysate From Ruditapes philippinarum

YU Di,XU Xin-jian,YANG Zui-su,et al(Food and Pharmacy & Medical School of Zhejiang Ocean University,Zhoushan 316004,China)  
Ruditapes philippinarum was hydrolyzed by papain.The effect of enzymatic hydrolysis temperature,time,dosage of protease and pH on degree of hydrolysis and antioxidation was studied by using orthogonal experiment.The antioxidation of hydrolyzate was evaluated by scavenging capability of hydroxyl(·OH),DPPH(1,1-diphenyl-2-picrylhydrazy),superoxide anion free radicals,and reducing power.The degree of hydrolysis and antioxidation have no phase relationship.It was found that the optimum condition of the degree of hydrolysis were: temperature 45,time 6 h,dosage of protease 1 500 μg/g,pH=7.0.The strong antioxidation of hydrolyzate were: temperature 45,time 2 h,dosage of protease 2 000 μg/g,pH=7.0.The results showed that the hydroxyl,DPPH and superoxide anion free radicals radical-scavenging activity were increased with concentrations of hydrolysis.Consequencely,substrate of R.philippinarum hydrolyzed by papain has very good capability of antioxidation.
【CateGory Index】: R965
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