Study on Isolation and Antioxidant Activity in vitro of Exopolysaccharide Produced by Lactococcus lactis subsp. lactis

doi:10.7506/spkx1002-6630-200901055

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 232-235.doi: 10.7506/spkx1002-6630-200901055

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Study on Isolation and Antioxidant Activity in vitro of Exopolysaccharide Produced by Lactococcus lactis subsp. lactis

MEI Xiu-ming1，PAN Dao-dong1,2

(1.Branch of Nationol Dairy Processing Technology Developing Center, Nanjing Univesity, Nanjing 210097, China；
2.College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China)

Received:2008-04-14 Revised:2008-05-22 Online:2009-01-01 Published:2010-12-29
Contact: PAN Dao-dong E-mail:daodongpan@163.com

Abstract

Abstract:

Centrifugation conditions for isolate exopolysaccharide produced by Lactococcus lactis subsp. lactis, concentration multiple of exopolysaccharide solutiom via rotary evaporation, alcohol precipitation conditions and protein removal nethod were studied, as well as the antioxidant activity of the obtained exopolysaccharide by the above procedures. The results indicated that the yield of the exopolysaccharide can reach the highest under the centrifugation conditions of speed 6000 r/min, time 15 min and temperature 15 ℃, concentration multiple 4 times, alcohol precipitation conditions of 90% alcohol volume 3 times as much as exopolysaccharide solutiom and precipitation time 12 h, and concentration of TCA for removing protein 10%. The exopolysaccharide has distinct antioxidant ability in vitro.

Key words: Lactococcus lactis subsp.lactis, exopolysaccharide, isolation, antioxidant ability

CLC Number:

TS201.21

MEI Xiu-ming1，PAN Dao-dong1,2. Study on Isolation and Antioxidant Activity in vitro of Exopolysaccharide Produced by Lactococcus lactis subsp. lactis[J]. FOOD SCIENCE, 2009, 30(1): 232-235.

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Study on Isolation and Antioxidant Activity in vitro of Exopolysaccharide Produced by Lactococcus lactis subsp. lactis

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