Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

被引：31
|
作者：
Yan, Mingyan [1 ]
Tao, Haiteng [2 ]
Qin, Song [3 ]
机构：
[1] Qingdao Univ Sci & Technol, Coll Chem & Mol Engn, Key Lab Ecochem Engn, Minist Educ, Qingdao, Shandong, Peoples R China
[2] Qilu Univ Technol, Sch Food Sci & Engn, Jinan, Shandong, Peoples R China
[3] Chinese Acad Sci, Yantai Inst Coastal Zone Res, 17 Chunhui Rd, Yantai 264003, Shandong, Peoples R China
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2016年 / 25卷 / 06期
基金：
中国国家自然科学基金;
关键词：
Sea cucumber; viscera; hydrolysate; antioxidant activity; functional property; PROTEIN HYDROLYSATE; GELATIN HYDROLYSATE; BY-PRODUCTS; PEPTIDES; PURIFICATION; PROTEASES; JAPONICUS; EMULSION; FRAME; WHEY;
D O I：
10.1080/10498850.2014.994083
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase- and flavourzyme-derived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate's high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.
引用
收藏
页码：940 / 952
页数：13
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