分步酶解对中华鳖蛋白酶解产物滋味、理化性质和抗氧化能力的影响

he effect of stepwise enzymolysis on the taste, characters and antioxidant activity of the hydrolysates of Chinese soft-shelled turtle protein was studied, the PEP was obtained by hydrolysis with alcalase, and the SEP was obtained by hydrolysis with flavorzyme further for further. The amount and enzymolysis time of flavorzyme were determined by single factor experiment, the DH and taste were taken as indicators. Then, the characters, taste and antioxidant activity of PEP and SEP were analyzed. The results showed that, compared with PEP, the content of free amino acids and free hydrophobic (bitter) amino acids (dry weight) in SEP increased by 20.05% and 26.34%, the ratio of oligopeptides to total protein decreased by 6.00%, and peptides with molecular weight less than 500 Da increased by 9.93%; the intelligent taste system showed that the bitterness and astringency of SEP were significantly lower than that of PEP, while the freshness of SEP was significantly higher than that of PEP; the DPPHo scavenging ability, OHo scavenging ability and total reduction power of SEP were also significantly higher than that of PEP; all of the above results showed that the further enzymatic hydrolysis of PEP by flavorzyme could not only reduce the molecular weight and increase the content of free amino acids of enzymatic hydrolysates, but also improve its sensory characteristics and antioxidant capacity in vitro significantly. This study provided technical support for further processing and utilization of hydrolysates and bioactive peptides of Chinese soft-shelled turtle protein.