Open AccessPreparation process of active enzymolysis polypeptides from seahorse bone meal
Author(s) -
Jiang Zhanzhi,
Xu Yongjian,
Su Yuting
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.125
Subject(s) - trypsin , protease , chemistry , proteases , enzyme , alkaline protease , bone meal , biochemistry , antioxidant , food science , chromatography , organic chemistry , raw material , bran
The preparation process of protein enzymolysis technology for the three‐spot seahorse ( H ippocampus trimaculatus Leach) degreased bone meal was developed. Two enzymes with better enzymolysis effect were selected from the five proteases, and the optimization condition of the Alkaline Protease is temperature – 54.7°C, pH – 9, duration of 6 h, the acquired rate of polypeptides was 11.77%; and that of Trypsin is temperature – 45°C, pH – 8.8, and duration of 4 h, and the rate was 11.49% by Response Surface Methodology. The strategy of compound enzymes was “Trypsin + Alkaline Protease”. The selected preparation process of active polypeptides by the compound enzymolysis technology acquired rate of polypeptides was 14.41 ± 0.16%, increased about 3% of acquired rate of polypeptides and 2.6–4.5% of the free radical scavenging rate than those of the single enzyme. The increased antioxidant capacity mainly came from the increased concentration of polypeptide in II # peak, which increased about 10% of the free radical scavenging rate. The strategy of selected compound enzymes can effectively improve the utilization rate of seahorse protein.