牡蠣活性肽的制取.pdf

1、大連水產(chǎn)學(xué)院碩士學(xué)位論文牡蠣活性肽的制取姓名：劉政申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)業(yè)生物環(huán)境與能源工程指導(dǎo)教師：汪秋寬20030601!!墼堡_圭笙苧些塑塑絲壁盟型塞AbstractTheoystarmealwasusedasbotlomsubstancesforthepresentstudyTheconcentrationofbollomsubstance，PHvalue，theamountofenzymeaddedandfhetemper

2、aturewerestudiedinthefixedtimesforsinglefactorsBasedontheresultsgotbythesinglefactorstudies1hefinaIexperimentwascarriedoutforthefourfactorswhichwereatthreelevelsseparatelyTheresultsshowedthatwhenpapainwasusedforproteinhy

3、drolysis，thebestreactionfactorsforhydrolyzingoysterproteinintwohoursareasfoIlows：temperature6013，thepapainadded1400U／gprotein，PHvalue6，fheconcentrationofboHomsubstance6％：Whenthehydrolyzingtimeiscontrolledfor3hours，thebes

4、treactionfactorsforhydrolyzingoysterproteinaretemperature5513，thepapainadded1200U／gprotein，PHvalue6，theconcentrationofbottomsubstance6％respectively：WhenthehydrolyzingtimeiScontrolledf。r4hours，thebestteactionfactorsforhyd

5、rolyzingoysterproteinaretemperature55℃。lhepapainadded1200U／gprotein，PHvalue7，lheconcentrationofbottomsubstance6％respectively：WhentheneutraIprofeasewasieduced，thebestreactionfactorwereslightchangedWhenthehydrolyzingtimeis

6、controlledfor2hours，thetemperature，thepepainadded，PHvalue，theconcentrationofbettomsubstariceare60℃，1400U／gprotein，6，6％respectivelyWhenthehydrolyzingtimeiscontrolledfor3hours，thetemperaturerthepapainaddedPHvalue，theconcen

7、trationofbottomsubstanceare55℃，1200U／gprotein，6，6％respectively；Whenthehydrolyzingtimeiscontrolledfor4hoursthetemperaturethepapainaddedPHvalue，theconcentrationofb5ttomsubstanceare50℃，1200U／gprotein，7，6％respectivelyInaddit

8、ionthestudylSalsocarriedoutforthecombinedproteinanzymesThefinaIexperimentscarriedoutbasedonthesinglefactortestiIlustratedthatwhenthebethpapainandneutralproteinenzymeswereappliedtheratipfortwoenzymesis31，andthelemperature

9、，lhecombinedenzymeaddedPHvalue，theconcentrationofboEomsubstanceare50℃，1200U／克protein，7，6％respectivelyThescavengingeffectsofoysterpeptidesproducedbyhydrolyzingwerealsostudiedandtheresultsshowedthattheoysterpeptideshydroly

10、zedfor3houmbypapainhasquitestrongscavengingeffectsforfreeradicalsofactiveoxygenThepeptidesproducedbythecombinedenzymeshasquitesimilarscavengingeffectsforthefreeradicalsofactiveoxygenOntheotherside，thepeptidesproducedbyne

11、utralproteinenzymehasslightlowscavengingeffectsforthefreeradicalsofactiveoxygenThefinalproductswasdriedbyspraydryingmethod，SOthattheproductcouldbestoredfoffurtherstudyKeywords：oyster，functionalpeptides，enzymehydrolyzing，