中文摘要：

以富含胶原的海产品下脚料为原料，用海洋碱性蛋白酶894水解，得到具有清除羟自由基活性的酶解液。采用一次正交回归实验设计及结果分析，建立回归方程，研究了活性炭、β-环糊精、酵母三者用量及温度、pH和作用时间6因子及其可能存在交互作用的变化关系对该酶解液综合脱色脱腥效果的影响。结果表明，在给定取值范围内，pH对综合脱色脱腥效果影响高度显著，酵母添加量、pH与酵母添加量的交互作用影响显著，其它因子及其可能的交互作用影响不显著，得最佳工艺为：温度37℃、pH4．0、活性炭0．8％、β-环糊精和酵母分别为0．1％，作用30min。此时，综合脱色脱腥效果值为90．90，蛋白回收率为98．02％，泾自由基清除率的IC50浓度从原来的1．42mg·mL^-1增加到1．62mg·mL^-1。

英文摘要：

In recent years, the protein hydrolysates which come from aquatic organisms, especially from marine organisms, have been known and accepted widely due to their special functionality, however, they often have the unpleasant color and odor. Researchers have been working hard in order to look for the better way to remove the unpleasant color and odor and protect the functional material as much as possible at the same time. The enzymolysis liquid with high hydroxyl radical scavenging activity was gotten from waste of seafood. The waste of seafood is rich in collagen and hydrolyzed by marine alkaline protease 894. In order to determine the better way to decolorize and deodorize, comprehensive value had been adopted by the formula of ＂comprehensive value（Y） = sensory value × 0.6 ＋ activity recovery × 100 × 0.4＂. The decolorization and deodorization effect on the enzymolysis liquid had been investigated with the six factors such as reaction temperature（X1 ）, pH（X2）, reaction time（X6） and the amount of active carbon （X3）, β-cyclodextrin （X4）, yeast （X5） through linear regression orthogonal design. Analyses were carried out based on F-test and t-test. Results showed that both the temperature from 30 to 50 ℃ and the amount of active carbon from 0.50% to 1.5% were insignificant （P〉0.05）, though the comprehensive value increased with the increasing of the factors value. The pH value was highly significant （P〈0. 01） from 4 to 6, and the comprehensive value decreased remarkabaly with the increasing pH value. The amount of yeast was significant（P〈0.05） from 0. 1% to 1.1%, and the comprehensive value decreases with the amount increasing. Both the amount of 13-cyclodextrin from 0. 1% to 1.1% and action time from 30 to 70 minutes were all insignificant（P〉0.05）. Among the possible interactions, the interaction of the pH and the amount of yeast was significant （P〈0.05） in their data zone, the comprehensive value became higher with decreasing of pH value and the am