A peptide product from anchovy cooking liquid as raw materials was prepared using enzymatic hydrolysis with an immobilized enzyme and its properties were further characterized. The results showed that optimal conditions for enzymatic hydrolysis of anchovy cooking liquid were as follows: 45 min, 54.1 ℃, pH 7.8, and the ratio of alkaline protease to neutral protease 1.5∶1. Under these conditions, the enzymatic hydrolysate exhibited the best nitrogen solubility index of trichloroacetic acid (TCA-NSI) of 77.27%. The essential amino acid index of hydrolyzed peptides was greater than 0.95, and the peptides with molecular weight below 1 500 Da reached 82.52%. In addition, strong antioxidant activity was found in the hydrolyzed peptides. Moreover, the immobilized protease was prepared and optimized and TCA-NSI was kept for 48% after the immobilized enzymes were used for 5 times.
MA Ruijuan
,
LIN Huanghua
,
XIE Youping
,
CHEN Jianfeng
. Preparation and characterization of peptides from anchovy cookingliquid using immobilized protease[J]. Food and Fermentation Industries, 2020
, 46(9)
: 122
-127
.
DOI: 10.13995/j.cnki.11-1802/ts.023561
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