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中文摘要：
以克氏原螯虾副产物为原料，利用生物酶技术提取其中的蛋白肽，采用正交试验优化工艺，并对蛋白肽进行抗氧化性研究及氨基酸组成成分分析。结果表明：克氏原螯虾蛋白肽最优制备工艺为碱性蛋白酶，酶解时间3h，酶解温度55℃，料液比1：20，pH值9．0，加酶量2．5％，在此条件下，蛋白质水解度达到最大值，为67．51％。蛋白肽的还原能力及羟基自由基清除能力较强，而DPPH自由基清除能力弱。蛋白肽中所含氨基酸丰富，其中人体所需的必需氨基酸占氨基酸总量的47．4％，呈味氨基酸（尤其是谷氨酸、天冬氨酸）的含量较多。
英文摘要：
Proteins are extracted from crayfish by-products by enzyme technology in this research. Orthogonal array design is used to gain the optimal parameters of processing. Moreover, the antioxidant potential and amino acid composition of protein peptides from crayfish are investigated. The results show that alcalase is selected to prepare crayfish by-products hydrolysate, the optimal hydrolysis conditions are hydrolysis time of 3 h, hydrolysis temperature of 55℃, solid-liquid ratio of 1 ： 20, hydrolysis pH of 9, and enzyme additive amount of 2.5%. Under the optimal hydrolysis conditions, the hydrolysis degree is up to 67.51%, which is the highest. Moreover, the scavenging activity against hydroxyl radical and reducing capacity of the extracts are strong, but the DPPH scavenging activity is weak. There are numerous kinds of amino acids in protein peptides, the essential amino acids that human body needed account for 47.4% in the total amino acids, and the content of flavor amino acids（especially glutamie acid, aspartic acid） is more.
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