Faculty of Land and Food Systems, Food, Nutrition and Health Program, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4.
J Agric Food Chem. 2012 Jul 11;60(27):6823-31. doi: 10.1021/jf300867g. Epub 2012 Jun 26.
The effects of production factors (protease used, percent enzyme, hydrolysis time, and water-to-substrate ratio) on the antioxidant activity of hydrolysates produced from shrimp processing byproducts (SPB) were assessed using Taguchi's L16 (4(5)) fractional factorial design. SPB hydrolysates showed excellent ABTS radical scavenging activity, metal ion chelating capacity, and inhibition of lipid peroxidation, but weak DPPH radical scavenging activity and ferric ion reducing antioxidant power. The protease used significantly influenced antioxidant activities while hydrolysis time and percent enzyme affected radical scavenging activities and inhibition of lipid peroxidation, respectively. Differences in the lipid and amino acid contents observed between SPB collected early and late in the egg-bearing period may have contributed to the slight variance in antioxidant activities displayed by their hydrolysates. Nevertheless, SPB hydrolysates produced using Alcalase or Protamex had high antioxidant activity regardless of production factors and egg-bearing period.
采用 Taguchi 的 L16（4(5)）部分因子设计评估了生产因素（使用的蛋白酶、酶百分比、水解时间和水与底物比）对虾加工副产物（SPB）水解产物抗氧化活性的影响。SPB 水解产物具有出色的 ABTS 自由基清除活性、金属离子螯合能力和抑制脂质过氧化能力，但 DPPH 自由基清除活性和铁离子还原抗氧化能力较弱。使用的蛋白酶对抗氧化活性有显著影响，而水解时间和酶百分比分别影响自由基清除活性和抑制脂质过氧化能力。在产蛋期早期和晚期收集的 SPB 之间观察到的脂质和氨基酸含量的差异可能导致其水解产物显示出的抗氧化活性略有差异。然而，使用 Alcalase 或 Protamex 生产的 SPB 水解产物无论生产因素和产蛋期如何，都具有高抗氧化活性。
