Hydroxyl Radical Scavenging Effects of Different Molecular Weight Fractions of Rape Bee Pollen Protein

Abstract

Abstract: In this study,rape bee pollen protein was hydrolyzed by alcalase,then the hydrolysates were fractionated by ultrafiltration and nanofiltration,and finally the scavenging hydroxyl radical abilities of the fractions were determined by Fenton system. The results indicated that the hydrolysates have higher scavenging hydroxyl radical activities compared with their origin. The fractions with molecular weight between 200 D and 10 kD show the highest scavenging activity,especially the fractions with 5 kD to10 kD molecular weight. These results suggested that the hydrolysis and deep fractionation of rape bee pollen protein can enhance its scavenging hydroxyl radical activity.

Key words: rape bee pollen, enzymatic hydrolysis, ultrafiltration membrane, hydroxyl radical, scavenging activity

SUN Li-Ping, ZHU Xiao-Li, DONG Jie. Hydroxyl Radical Scavenging Effects of Different Molecular Weight Fractions of Rape Bee Pollen Protein[J]. FOOD SCIENCE, 2008, 29(8): 565-568.

[1]	QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin. Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle [J]. FOOD SCIENCE, 2021, 42(18): 15-21.
[2]	ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun. Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen [J]. FOOD SCIENCE, 2021, 42(17): 76-83.
[3]	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.
[4]	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.
[5]	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.
[6]	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.
[7]	SU Na, YI Li, Jirimutu. Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein [J]. FOOD SCIENCE, 2020, 41(22): 148-157.
[8]	SU Na, Jirimutu, YI Li. Recent Progress in Biological Functions of Camel Milk Peptides [J]. FOOD SCIENCE, 2020, 41(21): 321-329.
[9]	LIU Weiliang, MAO Ruixia, WANG Xuefeng, JI Yu, ZHAO Cunchao, WEI Guangqiang, HUANG Aixiang. Screening for Ethanol-Degrading Strains and Evaluation of Antialcoholic Efficacy of Fermented Milk Product with Them [J]. FOOD SCIENCE, 2020, 41(2): 107-113.
[10]	LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates [J]. FOOD SCIENCE, 2020, 41(2): 133-140.
[11]	ZHANG Yadan, ZHAO Mengqian, YANG Yujiao, XU Youzhi, WANG Zijun, WANG Yanjun, XU Diya, ZHANG Lin, ZHOU Binbin. Extraction of Polysaccharides from Dendrobium officinale and Their Inhibition Effect on Hydroxyl Radical-Induced Apoptosis of SH-SY5Y Cells [J]. FOOD SCIENCE, 2020, 41(14): 286-293.
[12]	LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin. Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus [J]. FOOD SCIENCE, 2020, 41(10): 198-205.
[13]	LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang. Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates [J]. FOOD SCIENCE, 2019, 40(8): 225-234.
[14]	YE Shengwang, YANG Zuisu, LI Wei, TANG Yunping, HUANG Fangfang, ZHANG Xiaojun, YU Fangmiao, DING Guofang. Immunomodulatory Effects of Peptides from Enzymatic Hydrolysate of Cyclina sinensis on RAW264.7 Macrophages [J]. FOOD SCIENCE, 2019, 40(7): 185-191.
[15]	FAN Linlin, WANG Ying, CHENG Xianling, GAO Peng, ZHOU Jianzhong. Ultrasonic-Assisted Enzymatic Hydrolysis of Blackberry Juice and Synergistic Effect [J]. FOOD SCIENCE, 2019, 40(6): 304-311.

Hydroxyl Radical Scavenging Effects of Different Molecular Weight Fractions of Rape Bee Pollen Protein

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments