WANG Ji-hong, WANG Zhi-he, TIAN Xin, LI Yan. Preparation of Antarctic krill peptides with anti-oxidant activity[J]. Science and Technology of Food Industry, 2014, (03): 109-112. DOI: 10.13386/j.issn1002-0306.2014.03.049
Citation: WANG Ji-hong, WANG Zhi-he, TIAN Xin, LI Yan. Preparation of Antarctic krill peptides with anti-oxidant activity[J]. Science and Technology of Food Industry, 2014, (03): 109-112. DOI: 10.13386/j.issn1002-0306.2014.03.049

Preparation of Antarctic krill peptides with anti-oxidant activity

  • In the study, the free radical scavenging ability against superoxide, DPPH and hydroxyl radical was investigated to screen optimum hydrolysis conditions for preparing Antarctic krill peptides with high anti- oxidant activity.Results indicated that peptides prepared by trypsin and neutral protease for 6h, showed the highest anti- oxidant activity, with free radical scavenging effect on superoxide, DPPH and hydroxyl radical by 11.5%, 72.7% and 84.8%, respectively.Through ultra- filtration, peptides ( 5 ~ 10ku) exhibited stronger scavenging activity against free radicals, which further revealed with two bands in the tricine-SDS-PAGE electrophoretogram.
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