Decolorization And Deodorization Process Of Marine Active Collagen Peptide Enzymatic Hydrolyzate
Keywords
Seafood Scraps, Orthogonal Regression, Hydroxyl Radicals, Enzymatic Hydrolysis Solution, Decolorization, Deodorization
Abstract
Using collagen-rich seafood scraps as raw materials, they are hydrolyzed with marine alkaline protease 894 to obtain an enzymatic hydrolyzate with hydroxyl radical scavenging activity. Using an orthogonal regression experiment design and result analysis, a regression equation was established to study the changes in the dosage of activated carbon, ¦Â-cyclodextrin, and yeast, as well as the six factors of temperature, ph, and action time, as well as their possible interactions, on the enzyme. The effect of the decomposition solution on the comprehensive decolorization and fishiness removal effect. The results show that within a given value range, pH has a highly significant impact on the comprehensive decolorization and fishiness removal effect. The interaction between yeast addition amount, pH and yeast addition amount has a significant impact. Other factors and their possible interactions have no significant impact. It is obtained that The optimal process is: temperature 37¡ãC, pH 4.0, activated carbon 0.8%, ¦Â-cyclodextrin and yeast 0.1% respectively, for 30 minutes. At this time, the comprehensive decolorization and fishiness effect value was 90.90, the protein recovery rate was 98.02%, and the ic50 concentration of hydroxyl radical scavenging rate increased from the original 1.42 mg¡¤ml-1 to 1.62 mg¡¤ml-1.
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Original research was done by Song Yongxiang, Sun Mi, Wang Haiying, Wang Yuejun, Li Wei, Yuan Cui
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