RESEARCH ON SCAVENGING EFFECT OF THE HYDROLYSATES FROM MUSSEL MEAT PROTEIN ON HYDROXYL RADICAL

According to the scavenging activity(SA)of mussel protein hydrolysates on hydroxyl free radical produced by Fenton reaction,papain and trypsin,whose hydrolysates had higher scavenging activity on hydroxyl free radical,had been chosen to be the good hydrolytic enzymes from the three applied enzymes such as trypsin,papain,pepsin .Furthermore,the optimal hydrolysis parameters of papain and trypsin hydrolysis reaction,including the temperature,time,PH,enzyme content,and the substance concentrations in enzymatic reaction system,were determined by the orthogonal design L9(34),respectively. The results showed that the optimal enzymatic hydrolysis conditions that could produce the protein hydrolysates with the highest scavenging activity on hydroxyl free radical for using papain were temperature 60 ℃,time duration 15 min,PH 7.5,enzyme content 1 .00 %(w/w);and the optimal enzymatic hydrolysis conditions that could produce protein hydrolysates with the highest scavenging activity on hydroxyl free radical for using trypsin were enzyme content 0 .75 %(w/w),time duration 35 min,pH 8.5,temperature 45 ℃. The fractionated active peptide,which separated from the mussel protein hydrolysates produced by papain,had the highest scavenging activity,SA=76.15 %, on hydroxyl free radical and its molecular weights was 1.4 kDa. The fractionated peptides,which separated from the mussel protein hydrolysates produced by trypsin had the strong scavenging activity,SA=69.13 %, on hydroxyl free radical, and its molecular weights was also 1.4 kDa.