期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：1
页码：1-6
DOI：10.19026/ajfst.11.2346
出版社：MAXWELL Science Publication
摘要：Enzymatic hydrolysis of protein from small yellow croaker (Pseudosciaena polyactis) was studied by response surface methodology. Papain hydrolysate was found to have the greatest activity of antioxidant action of hydrolysate on DPPH. A central composite design with four independent variables: time (3, 4 and 5h); enzyme concention (0.2, 0.3 and 0.4%); temperature (50, 55 and 60°C); meal/water ratio (1:3, 1:4 and 1:5) was used to study the response variable (the degree of hydrolysis, DH). From RSM generate model, the optimum conditions for hydrolysis of protein from small yellow croaker were identified to be at temperature 57.75°C in 3.89 h reaction time, with enzyme concentration of 0.22% and meal/water ratio of 1:5. At the optimum conditions, predicted DH in the hydrolysis process was 49.37%.
