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首页> 外文期刊>Fisheries and Aquatic Sciences >Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water
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Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water

机译：亚临界水生产的鱿鱼内脏水解物中抗氧化特性和必需氨基酸的稳定性

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Subcritical water hydrolysis was carried out in a batch reactor to produce valuable materials, such as low-molecular weight (MW) peptides and essential amino acids with antioxidant properties, from heat-dried squid viscera. Hydrolysis of squid viscera was performed at 160 to for 3 min. The yield was increased by increasing the temperature and pressure, while the protein content of squid viscera hydrolysate decreased with increasing temperature. Low-MW peptides were detected in all hydrolysates by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The highest yields of free and structural amino acids in heat-dried squid viscera hydrolysate were at and were and mg/100 g, respectively. All essential amino acids were detected in viscera hydrolysates; leucine was the most abundant. Antioxidant activities of hydrolysates were highest at . Greater than of the ABTS antioxidant activity was retained in hydrolysates after long-term heat treatment.
机译：亚临界水水解在间歇式反应器中进行，以从热干燥的鱿鱼内脏中产生有价值的材料，例如低分子量（MW）肽和具有抗氧化特性的必需氨基酸。鱿鱼内脏的水解在160℃至3分钟进行。通过增加温度和压力增加产量，而鱿鱼内脏水解产物的蛋白质含量随温度升高而降低。通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳在所有水解物中检测到低分子量肽。在热干燥的鱿鱼内脏水解物中，游离氨基酸和结构氨基酸的最高产量分别为600 mg / g和100 mg / g。在内脏水解物中检测到所有必需氨基酸。亮氨酸含量最高。水解物的抗氧化活性最高于。长期热处理后，水解物中保留了大于ABTS的抗氧化剂活性。

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