LI Song-lin, LIN Jing, JIANG Chang-xing, et al. Study on preparation and antioxidant activity of the Lycium barbarum polypeptide[J]. Journal of Light Industry, 2016, 31(6): 31-37. doi: 10.3969/j.issn.2096-1553.2016.6.005
Citation:
LI Song-lin, LIN Jing, JIANG Chang-xing, et al. Study on preparation and antioxidant activity of the Lycium barbarum polypeptide[J]. Journal of Light Industry, 2016, 31(6): 31-37.
doi:
10.3969/j.issn.2096-1553.2016.6.005
Study on preparation and antioxidant activity of the Lycium barbarum polypeptide
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Faculty of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, China;
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Institute of Scientific and Technical Information of Huai'an, Huai'an 223003, China
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Received Date:
2016-05-28
Available Online:
2016-12-15
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Abstract
Enzymatic preparation conditions of Lycium barbarum bioactive peptides which were derived from hydrolyzation by compound of neutral protease and papain were studied. And then enzymatic hydrolysate was purified by ion-exchange column chromatography and gel filtration chromatography in order to prepare antioxidative bioactive peptides. Based on the DPPH· radical scavenging rate, the preparation method was optimized by response surface methodology. The optimal temperature, composite enzyme quality ratio, time and pH were 51℃,1:2.65, 4.3 h and 7.0, which resulted in a DPPH· radical scavenging rate of (23.32±0.47)%. Then the enzymatic hydrolysate flowed through anion-exchange chromatography and sephdex G-25 gel chromatography in order to get purified polypeptide. Component A-1 was acquired which had the DPPH· and OH· removal rate of (72.65±1.84)% and (58.72±1.88)% respectively. DPPH·, ABTS+· and OH· radical scavenging activity of protein peptide A-1 increased with the increase of concentration.
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Proportional views
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