Effects of different proteases on flavor and antioxidant activity of cod bone enzymatic hydrolysate
In order to study the effects of different enzymolysis conditions on the flavor and antioxidant activity of cod enzymolysis solution,and the correlation model was established.The results show that with the prolongation of enzymolysis time,the bitterness of the enzymolysis solution has an overall decreasing trend;and the hydrolysis degree and nitrogen recovery show an increasing trend at the initial stage of enzymatic hydrolysis until stable.The hydrolysis degree of A2SD and A6SD is 31%and 34%respectively,which is only lower than that of P11039 protease solution(about 45%).The nitrogen recoveries of A2SD and A6SD are 40%and 45%,respectively,which are significantly higher than those of other proteases.The Fe2+chelation rate and reducing ability of A2SD and A6SD also have obvious advantages over other cod hydrolysate.Correlation analysis shows that there is a strong correlation between antioxidant activity and degree of hydrolysis.This study provides a valuable reference for the development of aquatic hydrolysate products with low bitterness,excellent antioxidant activity,and high utilization value.
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