Preparation and Evaluation of Antioxidative Peptide Fractions from Mytilus coruscus Protein

Jia Hui Ma; Bin Wang; Yin Feng Xu; Li Li; You Le Qu; Shang Gui Deng

doi:10.4028/www.scientific.net/AMR.457-458.338

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 457-458Preparation and Evaluation of Antioxidative...

Preparation and Evaluation of Antioxidative Peptide Fractions from Mytilus coruscus Protein

Abstract:

Using •OH scavenging test, an efficient method had been developed to acquire protein hydrolysate (MMH) from Mytilus coruscus by an orthogonal L9(34) test. The optimal enzymolysis parameters were enzymolysis time 3 h, temperature 60°C, solid-liquid ratio 1:2 and enzyme dose 3%. Enzymolysis temperature and solid-liquid ratio showed significant effects (ANOVA p<0.05) on the hydrolysate preparation. Based on the molecular weight (MW), MMH-I (10

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Advanced Materials Research (Volumes 457-458)

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338-342

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https://doi.org/10.4028/www.scientific.net/AMR.457-458.338

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January 2012

Authors:

Jia Hui Ma, Bin Wang, Yin Feng Xu, Li Li, You Le Qu, Shang Gui Deng

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Antioxidant Activity, Mytilus coruscus, Peptide Fractions

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