Abstract
Bay scallop and Japanese scallop were chosen for enzymatic hydrolysis by neutral protease, alkaline protease, and papain, and the enzymolysis technology of scallop protein was optimized to obtain antioxidant peptide. The effect of kinds of scallop and enzyme, enzyme quantity, temperature, and the ratio of solid to liquid on the degree of hydrolysis (DH) and the free radical scavenging activity was studied. On the basis of single factor experiment, orthogonal experiment of L9(34) was used to optimize the technical parameters. The results indicated that the optimal hydrolytic conditions were as follows: using Bay scallop as the material, the enzyme quantity of the Neutral Protease was 3.25 % ([E]/[S]), temperature was 40 °C, and the ratio of solid to liquid was 1:2.5. Under this condition, the DH was 45.91 %, and the scavenging rate of DPPH radical and superoxide anion radical were 91.90 % and 79.72 % respectively.
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Liu, Y., Wang, J., Zhang, Z., Wang, J. (2014). Research on the Optimum Conditions and the Effect of Antioxidant Peptide from Scallop Protein. In: Zhang, TC., Ouyang, P., Kaplan, S., Skarnes, B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 251. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37925-3_165
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DOI: https://doi.org/10.1007/978-3-642-37925-3_165
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