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《Journal of Shandong Agricultural University(Natural Science Edition)》 2018-06
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Optimization of Hydrolysis Conditions for Peptides from Grass Carp Fish Skin: Promotion for Streptococcus thermophiles Proliferation and Characterization of Antioxidant Activity

GE Jun-miao;LI Qi-le;DAI Qi-hu;CHEN Jian-kang;JIANG Cai-bei;ZHANG Lu;SHENG Jie;SONG Yi-shan;College of Food Science and Technology/Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai);  
The hydrolysates from grass carp fish skin were prepared by using flavor neutral protease, and the response surface methodology(RSM) was employed to optimize the enzymatic hydrolysis conditions, by using proliferation effect on Streptococcus thermophilus growth of hydrolysate as the evaluation index. The results showed that the optimum conditions were hydrolysis time of 4.13 h, the ratio of water to raw material of 1:10(w/v), enzyme concentration of 3.1%. The Grass Carp fish skin hydrolysate prepared under the optimum conditions was fractionated to four fragments according to molecular weight sizes: 10000 Da;5000?10000 Da;3000?5000 Da 0; 3000 Da, in which the fragments with molecular weights of less than 3000 Da significantly radicals(2,2-diphenyl-1-picrylhydrazyl(DPPH) superoxide hydroxyl).
【Fund】: 上海海洋大学科技发展专项基金(2018)资助(A2-0203-00-100229)
【CateGory Index】: TS254.9
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