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	Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera
	Yan, MY; Tao, HT; Qin, S; Qin, S (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, 17 Chunhui Rd, Yantai 264003, Shandong, Peoples R China. Email:mingyan012003@163.com
发表期刊	JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
ISSN	1049-8850
	2016
卷号	25期号:6页码:940-952
关键词	Sea Cucumber Viscera Hydrolysate Antioxidant Activity Functional Property
DOI	10.1080/10498850.2014.994083
产权排序	[Yan, Mingyan] Qingdao Univ Sci & Technol, Coll Chem & Mol Engn, Key Lab Ecochem Engn, Minist Educ, Qingdao, Shandong, Peoples R China; [Tao, Haiteng] Qilu Univ Technol, Sch Food Sci & Engn, Jinan, Shandong, Peoples R China; [Qin, Song] Chinese Acad Sci, Yantai Inst Coastal Zone Res, 17 Chunhui Rd, Yantai 264003, Shandong, Peoples R China
作者部门	海岸带生物学与生物资源利用所重点实验室
英文摘要	Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase- and flavourzyme-derived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate's high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.
文章类型	Article
资助机构	Yantai Science and Technology Development Plan(2011070) ; National Natural Science Foundation of China(31201455 ; Public Science and Technology Research Funds Projects of Ocean(201205027-4) ; 41576155)
收录类别	SCI
语种	英语
关键词[WOS]	PROTEIN HYDROLYSATE ; GELATIN HYDROLYSATE ; BY-PRODUCTS ; PEPTIDES ; PURIFICATION ; PROTEASES ; JAPONICUS ; EMULSION ; FRAME ; WHEY
研究领域[WOS]	Food Science & Technology
WOS记录号	WOS:000383446600016
引用统计	被引频次：24[WOS]   [WOS记录]     [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.yic.ac.cn/handle/133337/17219
专题	海岸带生物学与生物资源利用重点实验室_海岸带生物学与生物资源保护实验室
通讯作者	Qin, S (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, 17 Chunhui Rd, Yantai 264003, Shandong, Peoples R China. Email:mingyan012003@163.com
推荐引用方式 GB/T 7714	Yan, MY,Tao, HT,Qin, S,et al. Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2016,25(6):940-952.
APA	Yan, MY,Tao, HT,Qin, S,&Qin, S .(2016).Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,25(6),940-952.
MLA	Yan, MY,et al."Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 25.6(2016):940-952.

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