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Title of Journal: Trans Tianjin Univ

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Abbravation: Transactions of Tianjin University

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Tianjin University

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10.1007/s13204-013-0236-7

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1995-8196

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Production and purification of antioxidant peptide

Authors: Hongji Zhu Shipeng Wang Li Tian Hua Zhang
Publish Date: 2015/10/18
Volume: 21, Issue: 5, Pages: 433-439
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Abstract

Antioxidant peptides of flatfish skin protein hydrolyzed by four enzymesPapain Pepsin Trypsin and Neutrase respectivelywere investigated The Trypsin hydrolysate obtained by hydrolysis exhibited the highest 11diphenyl2picrylhydrazylDPPHradical scavenging activityDRSAcompared with other hydrolysates Response surface method ologyRSM based on BoxBehnken design was used to study the influence of hydrolysis conditions on the DRSA The optimal hydrolysis conditions were as follows pH 738 temperature 482°C and enzyme/substrateE/Sratio 2 840 U/g Under these conditions the maximum DRSA was2285 ± 057 The experimental values agreed with the value 2309predicted by the model within a 95 confidence interval By using gel filtration chromatography and reversedphase high performance liquid chromatographyRPHPLC antioxidant peptideD2Pwas isolated from flatfish skin protein hydrolysatesFSPHand could exhibit a5428 ± 137 scavenging activity on DPPH radical at the concentration of 5 mg/mL This is the first report of a scientific basis for the preparation of antioxidant peptides from flatfish skin The results suggested that the antioxidant peptides can be exploited into functional foods or used as a novel source of nutraceuticals


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