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LIU Jing-jing, TANG Hui-fang, GUO Zhi-ling, HAN Yao-ping, WANG Xue-feng, DAI Yang-jun. Separation and activity assay of antioxidant peptides from Corbicula fluminea meat[J]. Science and Technology of Food Industry, 2016, (04): 169-172. doi: 10.13386/j.issn1002-0306.2016.04.025
Citation: LIU Jing-jing, TANG Hui-fang, GUO Zhi-ling, HAN Yao-ping, WANG Xue-feng, DAI Yang-jun. Separation and activity assay of antioxidant peptides from Corbicula fluminea meat[J]. Science and Technology of Food Industry, 2016, (04): 169-172. doi: 10.13386/j.issn1002-0306.2016.04.025

Separation and activity assay of antioxidant peptides from Corbicula fluminea meat

doi: 10.13386/j.issn1002-0306.2016.04.025
  • Received Date: 2015-06-15
  • Objective:In order to separate the antioxidant peptides from Corbicula fluminea meat. Methods:In this experiment,enzymatic hydrolysates of Corbicula fluminea meat were isolated by Sephacryl S-100 HR gel chromatography after membrane separation,the oxidation resistance of the strongest components was further purified by CM Sepharose FF ion exchange chromatography and antioxidant activity in vitro of each group was measured. Results:The result showed that the enzymatic hydrolysates of Corbicula fluminea meat was fractionated into five active fractions by ephacryl S-100 HR gel chromatography,named as A,B,C,D and E.Among these,the fraction C showed the higher antioxidant activity,the total antioxidant capacity,scavenging ability of hydroxyl and DPPH radical were 1.79,83.33%,26.35%,respectively. Component C was further separated into two active components by CM Sepharose FF ion exchange chromatography,named as C1 and C2,the fraction C2 showed the highest antioxidant activity,the total antioxidant capacity,scavenging ability of hydroxyl and DPPH radical were 2.03,92.34%,35.94%,respectively. Conclusions :The radical scavenging ability of Corbicula fluminea meat was outstanding,which provides a theoretical basis for the deep processing of the peptide.
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