Optimization on enzymatic preparation of antioxidant peptide from Corbicula fluminea by control-enzymatic hydrolysis method

Authors

LIU Jingjing, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
JIN Linfeng, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
HAN Yaoping, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
WANG Xuefeng, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
DAI Yangjun, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China

Abstract

The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 ℃ and enzymatic hydrolysis time of 3.91 h. Hydroxyl radical scavenging of hydrolysates prepared under these conditions was 81.63%, which was in accordance with the value estimated by RSM (83.34%). The conditions of enzymatic preparation of antioxidant peptide from Corbicula fluminea could accurately predicted by Box-Behnken center combination experiment.

Publication Date

10-28-2015

First Page

222

Last Page

225,255

DOI

10.13652/j.issn.1003-5788.2015.05.056

Recommended Citation

Jingjing, LIU; Linfeng, JIN; Yaoping, HAN; Xuefeng, WANG; and Yangjun, DAI (2015) "Optimization on enzymatic preparation of antioxidant peptide from Corbicula fluminea by control-enzymatic hydrolysis method," Food and Machinery: Vol. 31: Iss. 5, Article 56.
DOI: 10.13652/j.issn.1003-5788.2015.05.056
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/56

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