Antioxidant Activities of Water Soluble Proteins in Royal Jelly and Their Hydrolysates

doi:10.7506/spkx1002-6630-200905015

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 72-75.doi: 10.7506/spkx1002-6630-200905015

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Antioxidant Activities of Water Soluble Proteins in Royal Jelly and Their Hydrolysates

XU Jian-xiang1，ZHANG Zhi-wu1,*，LIU Yong-dong2，SU Zhi-guo2，PENG Wen-jun

(1.Bee Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100093, China；
2.Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China)

Received:2008-05-13 Revised:2008-08-30 Online:2009-03-01 Published:2010-12-29
Contact: ZHANG Zhi-wu1,*， E-mail:zhangzhiwu@yahoo.com

Abstract

Abstract:

Through the measurement of total antioxidant capability (T-AOC), 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavening ability and inhibitory ability against oxidation of linoleic acid, the antioxidant activities of water soluble proteins (WSPs)in royal jelly and their hydrolysates were investigated. The results indicated that although WSPs have no obvious antioxidant activity, their activity significant increases after hydrolyzed, especially the product PT-WSPs from WSPs hydrolyzed by both pepsin and trypsin shows the highest antioxidant activity. Furthermore, the membrane separation of WSPs and their hydrolysates were conducted. It was discovered that small peptides with molecular weight of lower than 3 kD, especially lower than 1 kD, have powerful T-AOC, DPPH radical scavenging ability and inhibitory ability against oxidation of linoleic acid.

Key words: royal jelly, protein, hydrolysate, peptide, antioxidant activity

CLC Number:

TS201.21

XU Jian-xiang1，ZHANG Zhi-wu1,*，LIU Yong-dong2，SU Zhi-guo2，PENG Wen-jun. Antioxidant Activities of Water Soluble Proteins in Royal Jelly and Their Hydrolysates[J]. FOOD SCIENCE, 2009, 30(5): 72-75.

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Antioxidant Activities of Water Soluble Proteins in Royal Jelly and Their Hydrolysates

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