Preparation of Mussel Functional Product by Enzyme

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 298-302.

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Preparation of Mussel Functional Product by Enzyme

WANG Su-Ya, LIU Chang-Peng, WU Shan, LIU Min

Key Laboratory of Grain and Oils Quality Control and Deep-utilizing Technology of Jiangsu Province,College of Food Science and Technology,Nanjing University of Finances and Economics,Nanjing 210003,China

Online:2007-09-15 Published:2011-11-22

Abstract

Abstract: The basic nourishment compositions of mussel were determined in the paper.pH,temperature,addition of Flavourzyme and reaction time were optimized by orthogonal test,and antioxidation activity of hydrolysate was determined.Results showed that the optimal processing parameters were pH7.0,50 ℃,120 min,Flavourzyme 0.05%.Total antioxidation activity and hydroxyl radical suppression of the hydrolysate was 4.02 U/ml and 129.32 U/ml,respectively.

Key words: Flavourzyme, mussel, hydrolysate, antioxidation

WANG Su-Ya, LIU Chang-Peng, WU Shan, LIU Min. Preparation of Mussel Functional Product by Enzyme[J]. FOOD SCIENCE, 2007, 28(9): 298-302 https://doi.org/

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Preparation of Mussel Functional Product by Enzyme

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