魷魚酶解工藝及其酶解物的研究.pdf

1、天津科技大學碩士學位論文魷魚酶解工藝及其酶解物的研究姓名：江建梅申請學位級別：碩士專業(yè)：生物化工指導教師：賈士儒201001ABSTRACTSquidwassubjecettodenaturationbyheattreatmentThenfivekindsofendogenousproteaseswereusedtohydrolyzesquid，amongwhich，papainandflavorenzymehavebeenselect

2、edTheoptimumhydrolysisconditionsofpapainandflavoronzymewereobtainedbyorthogonalexperimentdesignBienzymehydrolysiswasadptedconsideringthelimitageofsingleprotamexUndertheoptimizedconditions，whichweretemperature55℃，pH60，the

3、ratioofpapainandpepsinwasl：2，DHwasupto345％Twomethods，enzymehydrolysisandnonenzymehydrolysis，wl翻recomparedintermsofinvitroantioxidation麗廿ltheresultas，enzymehydrolyzedpowderWillsadvantageousovernonellzymetreatedoneWithhydr

4、olyisproceedingDHincreasedgraduallythenreachedtoaplateau；nitrogensolubilityindex(NSI)grewprogressivelySuperoxideanions，hydroxylfreeradicalsandDPPHwerescavengedeffectivelybysquidhydrolysates，whereas，theoptimumscavengewagr

5、eachedatdifferenthydrolysistimeforeveryfreeradicalForantioxidativeactivityenzymaticofsquidpowderWaghigherthanusenzymaticDuringtheprocessofhydrosisemulsificationofhydrolyzatcsshowedanincreasingtrendandtheemulsificationsta

6、bilityincreasedbutfoamabilitymcreagedfirstthendecreasedHydrolyzatelosseditsantioxidationactivityatpH20Only337％ofactivitywasremainedTheantioxidantstabilitiesbySUcrOSeglucoseandmaltdextrinwere9495％：thestabilitiesinducedbyp

7、ullanandtrehaloseWteTO96—97％Pullulanandtrehaloseontheantioxidantstabilityofhydrolysatemaintainedat96—97％Biologicalpresevativeswerebettorthansodiumbenzonateintermsofantioxidantstabilityatthe3aInctimetheantioxidantstabilit

8、ygraduallydecreased謝ⅡlitsdosageWiththemassfractionoftheincrease，theantioxidantstabilityofhydrolysatewasgraduallydecreaseThesquidviscerahydrolates，whichhadbeentwo—stepenzymaticallyhydrolyzedWOIetreatedbyactivecarbonHi【ghF