反复冻融增强葛仙米藻胆蛋白抗氧化特性

doi:10.7506/spkx1002-6630-201123023

食品科学 ›› 2011, Vol. 32 ›› Issue (23): 121-124.doi: 10.7506/spkx1002-6630-201123023

反复冻融增强葛仙米藻胆蛋白抗氧化特性

程超1,2，薛峰1，汪兴平2，潘思轶1,*

1.华中农业大学食品科学技术学院 2.湖北民族学院生物科学与技术学院

出版日期:2011-12-15 发布日期:2011-12-21
基金资助:
国家自然科学基金项目(30970284)；湖北民族学院团队项目(MY2008T004；MYT2007004)

Antioxidant Enhancement of Phycobiliprotein from Nostoc sphaeroides Ku ting by Repeated Freeze-Thawing Treatment

CHENG Chao1,2，XUE Feng1，WANG Xing-ping2，PAN Si-yi1,*

(1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China； 2. Biological Scientific and Technical College, Hubei University for Nationalities, Enshi 445000, China)

Online:2011-12-15 Published:2011-12-21

摘要/Abstract

摘要： 研究反复冻融处理对葛仙米藻胆蛋白抗氧化特性的影响，测定其对抗氧化活性和对H2O2诱导的红细胞溶血和脂质过氧化的抑制作用。结果发现：经过反复冻融处理的葛仙米藻胆蛋白以pH7.3的50mmol/L的磷酸氢二钾-氢氧化钠为溶剂溶解的样品对ABTS+ ·的抗氧化活性和对H2O2诱导的红细胞溶血和脂质过氧化抑制作用强于其他处理，同时对铁离子的还原能力也较强，主要原因是反复冻融处理增加了葛仙米藻胆蛋白的溶出量，改变其中藻蓝蛋白和藻红蛋白的比例关系。

关键词: 反复冻融, ABTS+, FRAP, 红细胞溶血抑制, 脂质过氧化抑制

Abstract: The present study aimed to investigate the effect of repeated freeze-thawing treatment on the antioxidant capacity of phycobiliprotein from Nostoc sphaeroides Ku ting. Phycobiliproteins extracted from Nostoc sphaeroides Ku ting with and without repeated freeze-thawing treatment were dissolved separately in double distilled water and pH 7.3, 50 mol/L dipotassium phosphate-sodium hydroxide buffer, resulting in four different samples: RFTPW, RFTPP, NRFTPW and NRFTPP, respectively. The antioxidant activity of the four samples was comparatively assessed by ABTS+ radical scavenging assay, FRAP assay and inhibition assay against erythrocyte hemolysis and lipid peroxidation both induced by H2O2. RFTPP was found to have greater inhibitory effects against ABTS+ radicals, erythrocyte hemolysis and lipid peroxidation than other three samples. Moreover, its ferric reducing activity was stronger. These results may be due to an increase in the dissolved phycobiliprotein caused by repeated freeze-thawing treatment, altering the ratio between phycocyanin and phycoerythrin.

Key words: repeated freeze-thawing treatmen, ABTS+ ·, red blood cell homelysis inhibition, lipid peroxidation inhibition

中图分类号:

TS201.1

程超，薛峰，汪兴平，潘思轶. 反复冻融增强葛仙米藻胆蛋白抗氧化特性[J]. 食品科学, 2011, 32(23): 121-124.

CHENGChao，XUEFeng，WANGXing-ping，PANSi-yi. Antioxidant Enhancement of Phycobiliprotein from Nostoc sphaeroides Ku ting by Repeated Freeze-Thawing Treatment[J]. FOOD SCIENCE, 2011, 32(23): 121-124.

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反复冻融增强葛仙米藻胆蛋白抗氧化特性

Antioxidant Enhancement of Phycobiliprotein from Nostoc sphaeroides Ku ting by Repeated Freeze-Thawing Treatment

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