Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera
文献类型：期刊论文
| 作者 | Yan, MY ; Tao, HT; Qin, S
|
| 刊名 | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
 |
| 出版日期 | 2016 |
| 卷号 | 25期号:6页码:940-952 |
| 关键词 | Sea cucumber viscera hydrolysate antioxidant activity functional property |
| ISSN号 | 1049-8850 |
| 产权排序 | [Yan, Mingyan] Qingdao Univ Sci & Technol, Coll Chem & Mol Engn, Key Lab Ecochem Engn, Minist Educ, Qingdao, Shandong, Peoples R China; [Tao, Haiteng] Qilu Univ Technol, Sch Food Sci & Engn, Jinan, Shandong, Peoples R China; [Qin, Song] Chinese Acad Sci, Yantai Inst Coastal Zone Res, 17 Chunhui Rd, Yantai 264003, Shandong, Peoples R China |
| 通讯作者 | Qin, S (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, 17 Chunhui Rd, Yantai 264003, Shandong, Peoples R China. Email:mingyan012003@163.com |
| 英文摘要 | 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. |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | PROTEIN HYDROLYSATE ; GELATIN HYDROLYSATE ; BY-PRODUCTS ; PEPTIDES ; PURIFICATION ; PROTEASES ; JAPONICUS ; EMULSION ; FRAME ; WHEY |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000383446600016 |
| 源URL | [http://ir.yic.ac.cn/handle/133337/17219]  |
| 专题 | 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 推荐引用方式 GB/T 7714 | Yan, MY,Tao, HT,Qin, S. Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2016,25(6):940-952. |
| APA | Yan, MY,Tao, HT,&Qin, S.(2016).Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,25(6),940-952. |
| MLA | Yan, MY,et al."Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 25.6(2016):940-952. |
入库方式： OAI收割
来源：烟台海岸带研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。