Abstract：Antioxidant activity and functional properties of Pacific oyster Crassostrea gigas protein hydrolysates fermented by mold Aspergillus oryzae ,whose broth was ultrafiltrated through membranes with molecular weight cut-off (MWCO) fractions ,were investigated .The hydrolysates with molecular weight from 1 ku to 3 ku had the maximal antioxidant activities .All of the protein hydrolysates showed excellent solubility , emulsifying and foaming properties affected by their molecular weight and concentrations used .T he emulsifying activity index ,emulsion stability index ,foam expansion ,and foam stability were found to be increased with increasing molecular weight of protein hydrolysates .Emulsifying activity index and emulsion stability index were decreased with increasing concentration of protein hydrolysates ,and the foam expansion and foam stability were found to be increased .The protein hydrolysate from the muscle of Pacific oyster protein produced by microbial fermentation can be used as a promising source of functional peptides with antioxidant property .
收稿日期: 2013-11-25
引用本文:
刘姝,王淑军,房耀维,吕明生,焦豫良,闫晨. 发酵法制备太平洋牡蛎水解液的功能特性及其抗氧化活性[J]. , 2013, (11): 641-645.
LIU Shu,WANG Shujun,FANG Yaowei,L Mingsheng,JIAO Yuliang,YAN Chen. Functional and Antioxidant Properties of Protein Hydrolysates from Pacific Oyster Crassostrea gigas Thunberg Fermented by Mold Aspergillus oryzae. , 2013, (11): 641-645.
