Study the antioxidant effect of the hydrolysates from mussel meat protein
In order to identify the antioxidant activity (AO) of halobios, which are highly appreciated in food products in the world, the antioxidant activity(AO)of the mussel was investigated. The Purpose of this study was to investigate the antioxidant activity(AO)of the mussel, which were produced using three different hydrolytic enzymes from Mussel protein, on antioxidant activity. According to the antioxidant activity(AA)of mussel protein hydrolysates produced by papain and typsin, whose hydrolysates had higher antioxidant activity, had been chosen to be the good hydrolytic enzymes from the three applied enzymes such as trypsin, papain and pepsin. Furthermore, the optimal hydrolysis parameters of papain and trypsin hydrolysis reaction, including the temperature, time, pH,enzyme content,were determined by the orthogonal designL9(34), respectively. The results show that the optimal enzymatic hydrolysis conditions that can produce the protein hydrolysates with the highest antioxidant activity for using papain are temperature 60℃, time duration 45min, pH7.0, enzyme content 1.00%(w/w); And the optimal enzymatic hydrolysis is conditions that can produce protein hydrolysates with the highest antioxidant activity for using trypsin are enzyme content 0.75%(w/w), time duration 60min, pH8.5, temperature50℃.