3种处理方式对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响

doi:10.7506/spkx1002-6630-201413005

食品科学

3种处理方式对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响

程超，薛峰，李伟，汪兴平

1.湖北民族学院林学园艺学院，湖北恩施 445000；2.湖北民族学院生物科学与技术学院，湖北恩施 445000；
3.西北农林科技大学食品科学与工程学院，陕西杨凌 712100

出版日期:2014-07-15 发布日期:2014-07-18

Effect of Pretreatment and Extraction Conditions on Superoxide Anion Radical Scavenging Capacity of Phycobiliprotein from Nostoc sphaeroides Kützing

CHENG Chao, XUE Feng, LI Wei, WANG Xing-ping

1. College of Forestry and Horticulture, Hubei Minzu University, Enshi 445000, China;
2. College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China;
3. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

Online:2014-07-15 Published:2014-07-18

摘要/Abstract

摘要：

主要研究反复冻融、溶剂、pH值等对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响，并探讨藻胆蛋白的模拟胃肠液降解产物对超氧阴离子自由基清除能力的变化情况。结果发现反复冻融不会影响葛仙米藻胆蛋白清除超氧阴离子自由基的能力，磷酸缓冲液可提高藻胆蛋白清除超氧阴离子自由基的能力。pH 5.6和pH 7.3浸提物清除超氧阴离子自由基的能力差异不显著，但pH 8.1浸提液略优于其他两种。随着处理时间延长，模拟肠液消化产物清除超氧阴离子自由基能力逐渐增强，模拟胃液消化产物却逐渐下降。

关键词: 葛仙米藻胆蛋白, 反复冻融, pH, 降解产物

Abstract:

We explored the effect of pretreatment and extraction conditions (repeated freeze-thawing, extraction solvent and
pH) on the superoxide anion radical scavenging capacity of phycobiliprotein from Nostoc sphaeroides Küting. The results
revealed that this activity was not affected by repeated freeze-thawing before extraction, but enhanced by using phosphate
buffer as the extraction solvent. The extracts at pH 5.6 and pH 7.3 did not show a significant difference from each other
with respect to superoxide anion radical scavenging capacity, although both slightly inferior to that obtained at pH 8.1. The
superoxide anion radical scavenging capacity of phycobiliprotein from Nostoc sphaeroides Küting became stronger with
increasing digestion time in simulated intestinal juice, but was attenuated in simulated gastric juice.

Key words: phycobiliprotein from Nostoc sphaeroides Küting, repeated freeze-thawing, pH, degradation products

程超，薛峰，李伟，汪兴平. 3种处理方式对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201413005.

CHENG Chao, XUE Feng, LI Wei, WANG Xing-ping. Effect of Pretreatment and Extraction Conditions on Superoxide Anion Radical Scavenging Capacity of Phycobiliprotein from Nostoc sphaeroides Kützing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413005.

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3种处理方式对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响

Effect of Pretreatment and Extraction Conditions on Superoxide Anion Radical Scavenging Capacity of Phycobiliprotein from Nostoc sphaeroides Kützing

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