文献类型：期刊文献

英文题名：Optimising the free radical scavenging activity of shrimp protein hydrolysate produced with alcalase using response surface methodology

作者：Cao, Wenhong[1];Zhang, Chaohua[1];Hong, Pengzhi[1];Ji, Hongwu[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524025, Guangdong, Peoples R China

年份：2009

卷号：44

期号：8

起止页码：1602

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000268174900018)、、Scopus(收录号：2-s2.0-70350342541)、WOS

基金：This work was supported by the science & technology plan of Guangdong Ocean University (No.0512139).

语种：英文

外文关键词：Acetes chinensis; alcalase 2; 4L; enzymatic hydrolysis; free radical scavenging activity; molecular weight distribution; response surface methodology

外文摘要：P>Response surface methodology (RSM) was used to optimise the hydrolysis parameters of Acetes chinensis by Alcalase 2.4L in order to obtain a hydrolysate with potent radical scavenging activity. The parameters were temperature, pH and enzyme concentration/substrate concentration (E/S) ratio with degree of hydrolysis (DH) being the response. The results showed that the optimum condition was: temperature at 57 degrees C, pH at 8.0, E/S ratio at 2.6AU 100 g(-1) shrimp, hydrolysis time 3 h. The DH was 26.32%, the hydroxyl radical scavenging activity was up to 88.12% and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was 35.61%. The gel column filtration chromatography by a Sephadex G-25 column yielded five fractions. The molecular weight of the most potent free radical scavenging activity fraction ranged from 915 to 207 Da, its IC50 for hydroxyl radical was 0.03 mg mL(-1), and IC50 for DPPH radical was 8.86 mg mL(-1).