反复冻融增强葛仙米藻胆蛋白抗氧化特性研究  

Antioxidant Enhancement of Phycobiliprotein from Nostoc sphaeroides Ku ting by Repeated Freeze-Thawing Treatment

作　　者：程超[1,2] 薛峰[1] 汪兴平[2] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]湖北民族学院生物科学与技术学院,湖北恩施445000

出　　处：《食品科学》2011年第23期121-124,共4页Food Science

基　　金：国家自然科学基金项目(30970284);湖北民族学院团队项目(MY2008T004;MYT2007004)

摘　　要：研究反复冻融处理对葛仙米藻胆蛋白抗氧化特性的影响,测定其对抗氧化活性和对H2O2诱导的红细胞溶血和脂质过氧化的抑制作用。结果发现:经过反复冻融处理的葛仙米藻胆蛋白以pH7.3的50mmol/L的磷酸氢二钾-氢氧化钠为溶剂溶解的样品对ABTS+.的抗氧化活性和对H2O2诱导的红细胞溶血和脂质过氧化抑制作用强于其他处理,同时对铁离子的还原能力也较强,主要原因是反复冻融处理增加了葛仙米藻胆蛋白的溶出量,改变其中藻蓝蛋白和藻红蛋白的比例关系。The present study aimed to investigate the effect of repeated freeze-thawing treatment on the antioxidant capacity of phycobiliprotein from Nostoc sphaeroides Ku ting.Phycobiliproteins extracted from Nostoc sphaeroides Ku ting with and without repeated freeze-thawing treatment were dissolved separately in double distilled water and pH 7.3,50 mol/L dipotassium phosphate-sodium hydroxide buffer,resulting in four different samples： RFTPW,RFTPP,NRFTPW and NRFTPP,respectively.The antioxidant activity of the four samples was comparatively assessed by ABTS＋ radical scavenging assay,FRAP assay and inhibition assay against erythrocyte hemolysis and lipid peroxidation both induced by H2O2.RFTPP was found to have greater inhibitory effects against ABTS＋ radicals,erythrocyte hemolysis and lipid peroxidation than other three samples.Moreover,its ferric reducing activity was stronger.These results may be due to an increase in the dissolved phycobiliprotein caused by repeated freeze-thawing treatment,altering the ratio between phycocyanin and phycoerythrin.

关 键 词：反复冻融 ABTS+. 红细胞溶血抑制 脂质过氧化抑制 

分 类 号：TS201.1[轻工技术与工程—食品科学]