[1]陈洪彬,鄂昱瑾,温美钦,等.龙须菜抗氧化肽的制备及其体外抗氧化活性[J].泉州师范学院学报,2015,(02):43-47.
 CHEN Hong-bin,E Yu-jin,WEN Mei-qin,et al.Preparation and Antioxidant Activity in Vitro of Antioxidative Peptides from Gracilaria lemaneiformis[J].,2015,(02):43-47.
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龙须菜抗氧化肽的制备及其体外抗氧化活性()
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《泉州师范学院学报》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2015年02期
页码:
43-47
栏目:
生命科学
出版日期:
2015-04-15

文章信息/Info

Title:
Preparation and Antioxidant Activity in Vitro of Antioxidative Peptides from Gracilaria lemaneiformis
文章编号:
1009-8224(2015)02-0043-05
作者:
陈洪彬12鄂昱瑾1温美钦1董乐12江裕富1吴丽霞1
1.泉州师范学院 化学与生命科学学院,福建 泉州 362000;
2.近海资源生物技术福建省高校重点实验室,福建 泉州 362000
Author(s):
CHEN Hong-bin12E Yu-jin1WEN Mei-qin1DONG Le12JIANG Yu-fu1WU Li-xia1
1.College of Chemistry and Life Sciences,Quanzhou Normal University,Fujian 362000,China;
2.Key Laboratory of Offshore Resources and Biological Technology,Fujian Province University,Fujian 362000,China
关键词:
龙须菜蛋白 酶解 碱性蛋白酶 抗氧化肽
Keywords:
Gracilaria lemaneiformis protein enzymolysis alkaline protease antioxidant peptides
分类号:
O175.26
文献标志码:
A
摘要:
为优化碱性蛋白酶酶解龙须菜蛋白制备抗氧化肽的工艺条件,以二苯基苦基苯肼(DPPH)自由基的清除率为指标,单因素试验考察了酶解温度、酶解时间、酶底比([E]/[S])和pH值对制备抗氧化肽工艺的影响,并在此基础上应用正交实验进行优化.结果表明,碱性蛋白酶酶解龙须菜蛋白制备抗氧化肽的最佳工艺条件为:酶解温度65 ℃、酶解时间150 min、 [E]/[S] 9 000 U/g、pH 8.0,在此条件下制备的龙须菜抗氧化肽对DPPH自由基的清除率为77.44%±0.12%.体外抗氧化活性研究表明,抗氧
Abstract:
In order to optimize enzymolysis technology for preparation of antioxidant peptides from Gracilaria lemaneiformis protein,effects of enzymolysis temperature,enzymolysis time,enzyme substrate ratio([E]/[S])and pH value on the technology in which DPPH free radical scavenging rate were taken as indexes was analyzed with orthogonal.The results showed that the best optimum enzymolysis conditions of antioxidant peptides from Gracilaria lemaneiformis protein were determined as: enzymolysis temperature 65 ℃,enzymolysis time 150 min,[E]/[S] 9 000 U/g and pH value 8.Under such condition,the DPPH free radical scavenging rate of antioxidant peptides is 77.44%±0.12%.Research of its antioxidative activity in vitro showed that the antioxidant peptides had antioxidant activities,such as scavenging rates of DPPH free radical,hydroxyl free radical,superoxide free radical and reducing power.But the antioxidant activities were less than ascorbic acid with same concentration.

参考文献/References:

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备注/Memo

备注/Memo:
作者简介:陈洪彬(1989-),男,福建安溪人,助教,硕士,从事食品加工及贮藏研究.
基金项目:福建省海洋经济发展专项(2015N0014); 泉州师范学院大学生创新创业训练计划项目(201410399079)
更新日期/Last Update: 2015-04-15