关键词: 牡蛎, 抗氧化肽, 清除?OH, 酶解工艺, oyster, antioxidative peptides, hydroxyl radical-sacvenging capacity, enzymatic hydrolysis

Abstract: In this experiment, oyster as raw material was used to extract antioxidant peptides. First of all, alcalase protease, neutral protease, trypsin, papain, pepsin were chosen as endogenous enzymes, tested by degree of hydrolysis, results indicated that the optimal conditions of trypsin as endogenous enzyme were time 4h, 50℃, pH8.0, material water ratio 1:2, protein concentrations 3%(7500 U/g), degree of hydrolysis 49.50%. At the same time, optimum conditions of flavourzyme as exogenous enzyme were as follows: time 5h, 50℃, pH8.0, material water ratio 1:2, protein concentrations 3%(450 U/g), degree of hydrolysis 50.95%. Finally, the hydroxyl radical scavenging capacity of different enzymatic hydrolysis were studied, and the results showed that trypsin enzyme amout was 3%(7500 U/g) and flavourzyme’s enzyme amout was 3%(450 U/g), pH was 8.0, hydrolysis time was 5 h, material water ratio was 1:2, temperature was 50℃, under which the degree of hydrolytic was 53.94% and the EC50 was 0.56 mg/mL.