Enzyme Screening for Enzymatic Preparation of Rana chensinensis Egg Polypeptide with Antioxidant Activity

doi:10.7506/spkx1002-6630-201117054

Abstract

Abstract: Rana chensinensis eggs were used as the materials to explore the effects of papain, alkaline protease, trypsin, neutral protease and protamex under their optimal action conditions on radical scavenging capacity of Rana chensinensis egg hydrolysates. The bioactive polypeptide with antioxidant activity was screened through the evaluation of scavenging capability against DPPH and hydroxyl free radicals. The results indicated that the polypeptide generated from 3 h digestion of Rana chensinensis eggs by alkaline protease combined with neutral protease revealed the highest scavenging capacity against hydroxyl and DPPH free radicals, which were 80.91% and 70.45%, respectively.

Key words: Rana chensinensis egg, hydrolysis, free radical scavenging, screening

CLC Number:

TS251.95

ZHANG Gen-sheng，LIU Qiong，FAN Ai-yue，YUE Xiao-xia. Enzyme Screening for Enzymatic Preparation of Rana chensinensis Egg Polypeptide with Antioxidant Activity[J]. FOOD SCIENCE, 2011, 32(17): 258-261.

[1]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[2]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[3]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[4]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[5]	SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie. Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate [J]. FOOD SCIENCE, 2021, 42(2): 23-29.
[6]	WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336.
[7]	WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao. Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning [J]. FOOD SCIENCE, 2021, 42(14): 226-231.
[8]	LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong. Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics [J]. FOOD SCIENCE, 2021, 42(14): 32-38.
[9]	DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua. Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish [J]. FOOD SCIENCE, 2021, 42(10): 127-132.
[10]	ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,. Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy [J]. FOOD SCIENCE, 2020, 41(8): 152-158.
[11]	HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50.
[12]	LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong. Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes [J]. FOOD SCIENCE, 2020, 41(6): 101-107.
[13]	CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30.
[14]	ZHANG Shixin, PENG Litao, FAN Ming, YANG Shuzhen, YAN Deng. Screening for Antifungal Agents of Clinical Drugs against Penicillium expansum on Postharvest Pear Fruit [J]. FOOD SCIENCE, 2020, 41(5): 180-185.
[15]	MENG Yong, WANG Jing, ZHU Xiaohua, GENG Xuebing, YANG Zong, SHEN Meifang. Screening and Confirmation of Multiple Antibiotic Residues in Aquatic Products by Triple Quadrupole-Linear Ion Trap Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(4): 313-318.

Enzyme Screening for Enzymatic Preparation of Rana chensinensis Egg Polypeptide with Antioxidant Activity

RichHTML

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments