Antioxidant and Moisture Retention Properties of Hyaluronic Acid and Its Degradation Products from Squid Eyes

doi:10.7506/spkx1002-6630-201201006

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 35-38.doi: 10.7506/spkx1002-6630-201201006

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Antioxidant and Moisture Retention Properties of Hyaluronic Acid and Its Degradation Products from Squid Eyes

DAI Qiong，YANG Wen-ge*，CHEN Xiao-fang，ZHAO Yue-yue，XIONG Shu-li， LU Jia-fang

School of Marine Sciences, Ningbo University

Received:2011-02-28 Revised:2011-12-31 Online:2012-01-15 Published:2012-01-12
Contact: YANG Wen-ge E-mail:yangwenge@nbu.edu.cn
Supported by:
农业部“948”项目(2006G-41)；浙江省新苗人才计划项目(2008R40G2070044)；宁波大学SRIP 重大课题(2009)agzip,

Abstract

Abstract:

Two hyaluronic acid fractions with different relative molecular mass isolated from squid eyes, named as HA-1 and HA-2, respectively and the degradation products of HA-2 separated by ultrafiltration were determined for their moisture retention capacity and antioxidant properties such as ferric ion reducing power and scavenging activity against DPPH and hydroxyl radicals. The results showed that the moisture retention capacity of hyaluronic acid and its degradation products was superior to that of glycerol and increased with increasing relative molecular mass. Fraction HA-2 exhibited the highest water retention rate, 92.66%. All the HA samples investigated possessed antioxidant activity, which increased with decreasing relative molecular mass. Stronger free radical scavenging activity was observed for hyaluronic acid with relative molecular mass below 6000, while HA-1 and HA-2 had weaker antioxidant activity.

Key words: hyaluronic acid, relative molecular mass, moisture retention, radical, antioxidant activity

CLC Number:

TS254.9

DAI Qiong，YANG Wen-ge，CHEN Xiao-fang，ZHAO Yue-yue，XIONG Shu-li， LU Jia-fang. Antioxidant and Moisture Retention Properties of Hyaluronic Acid and Its Degradation Products from Squid Eyes[J]. FOOD SCIENCE, 2012, 33(1): 35-38.

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Antioxidant and Moisture Retention Properties of Hyaluronic Acid and Its Degradation Products from Squid Eyes

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