Preparation Of Peptides And Oyster Meat Debittering Antioxidant

Oysters can be very delicious after cooking,it has a complete nutritional structure and rich in taruine?glycogen ?minerals on human health,oyster peptide can not only boost the immune system but also can quench radicals,enhance the body's antioxidant capacity,In this study,we use oysters as our materials,by exploring dual complex enzyme,explore temperature?liquid ratio?enzyme dosage?time effect on the extraction rate,we establishment a scoring system of bitterness for the exploration of debittering by using flavourzyme,at last we test the reducibility and its hydroxyl radical scavenging ability,The results are as follows :1?I choosed flavourzyme as the center,re-dubbed it with neutral protease,the optimum dosage of flavourzyme was 2000 U/g,the optimum dosage of neutral protease enzyme dosage was 2200 U/g2?Hydrolysis time was 5 hours,flavourzyme:neutral protese =10:0.9,temperature was 55 ?,pH was 6.5,the solid-liquid ratio was 1:20,when the degree of hydrolysis of oysters can reach 30.72%3?Raction time was 3 hours,the oyster polypeptide I collected can reach 4.43%4?By adding flavourzyme to debitter,the best optimal:pH was 7.0,emperature was 50 ?,4 hours,enzyme dosage was 3000 U/g?5?Under the best conditions,I compared the amino acid content before and after debittering,hydrophobic amino acids decreased 31.23%,non-hydrophobic amino acids decreased 11.19%,overall of amino acids declined 16.21%,in the declined of all amino acids,hydrphobic amino acids accounted 73.41%,non-hydrophobic amino acids only accounted for 26.59%6?Reducibility of the debittering peptides in 0~2 mg/ml the maximum value can reach 0.87,the hydroxyl radical scavenging ability in 0~2 mg/ml the maximum clearance rate can reach up to 57.64%...