酶解法制备牡蛎肽的工艺优化及抗氧化作用研究OA北大核心CSCDCSTPCD

To enhance the comprehensive utilization of oyster protein and optimize enzymatic hydrolysis process for oyster peptide production,trypsin,Protamex®,and Flavourzyme® were used to hydrolyze oyster protein.Hy-droxyl radical scavenging activity was employed as the evaluation index to assess the effects of hydrolysis time,enzyme dosage,liquid-to-solid ratio,temperature,and pH on hydrolysis efficiency.Based on single-factor experi-ments,an orthogonal experimental design was used to optimize processing parameters.Subsequently,orthogonal dual-enzyme hydrolysis experiments were conducted to prepare oyster peptides under different hydrolysis condi-tions.The results showed that oyster peptides with the best performance were obtained using trypsin and Prota-mex® at a total enzyme dosage of 2000 U/g(trypsin:Protamex®=1:3),pH 7.0,hydrolysis time of 6.5 h,a liq-uid-to-solid ratio of 2:1,and a hydrolysis temperature of 50℃.Under these conditions,the soluble peptide content reached 50.43％,the degree of hydrolysis was 48.62％,and the hydroxyl radical scavenging activity was as high as 75.49％.Low-molecular-weight peptides(≤1 000 Da)accounted for 50％-70％of the total peptides.Moreover,the oyster peptides were rich in hydrophobic amino acids,which likely contributed to their strong antioxidant activity.This study provides a scientific basis for the targeted preparation of oyster peptides and supports the development of marine functional foods.