Title :
Technology for production of antioxidant peptides from scallop skirt by enzymolysis
Author :
Yaxin Sang ; Wang, Changlu ; Li, Cai
Author_Institution :
Coll. of Food Eng. & Biotechnol., Tianjin Univ. of Sci. & Technol., Tianjin, China
Abstract :
In this study, antioxidant peptides from scallop were prepared through enzymatic hydrolysis using scallop skirt as the material. Firstly, the trypsin was one of the hydrolysis of scallop skirt. The content of AN was the standard of choosing the suitable enzyme for the hydrolysis. Finally, the aim of the study is to search the proper condition of trypsin and prospect for the future work.
Keywords :
biotechnology; enzymes; food processing industry; antioxidant peptides; enzymatic hydrolysis; enzymolysis; scallop skirt; trypsin; Aquaculture; Biotechnology; Peptides; Production; Proteins; Skin; AN; antioxidant peptides; hydrolized by enzyme; scallop skirt;
Conference_Titel :
Remote Sensing, Environment and Transportation Engineering (RSETE), 2011 International Conference on
Conference_Location :
Nanjing
Print_ISBN :
978-1-4244-9172-8
DOI :
10.1109/RSETE.2011.5965827
