扇贝边多肽提取物的制备及抗氧化性能  

Preparation and Antioxidant Activity Determination of Scallop Skirt Polypeptide Extract

作　　者：韦月平[1] 

机构地区：[1]辽东学院农学院,辽宁丹东118003

出　　处：《辽东学院学报（自然科学版）》2015年第2期86-87,98,共3页Journal of Eastern Liaoning University:Natural Science Edition

基　　金：辽东学院科研项目(2013-y028)

摘　　要：为了提高生物资源的利用率,对扇贝边进行多肽提取方法和提取条件的探索与优化,并对多肽的抗氧化性质进行研究。实验对扇贝边的蛋白液进行了多肽的提取,采用了正交优化实验最终获得最佳实验条件为温度50℃、时间90 min、8%木瓜蛋白酶。对获得粗多肽液进行抗氧化性研究,采取了多肽对超氧化物的清除率大小进行衡量多肽的抗氧化性,结果表明扇贝边多肽对超氧自由基的清除作用非常明显,并且伴随着浓度的升高,扇贝多肽溶液对超氧自由基的清除率不断提高,反映出清楚可定量检测的剂量增加即效应增强的正比关系。The method and condition of extracting polypeptide from scallop skirt, as well as the antioxidant properties of polypeptide, were studied. The polypeptide was extracted from protein liquid of scallop skirt. The resuits of orthogonal optimization experiment showed that the maximum polypeptide was extracted with 8% papain at 50 ℃ for 90 min. The inoxidizability of the crude peptide liquid was tested by the clearance rate of polypeptide to superoxide. It was found that the polypeptide extracted from scallop skirt had obvious clearance function to superoxide radicals. Furthermore, the clearance rate improved continuously with the increase of concentration of scallop skirt polypeptide solution.

关 键 词：扇贝边 多肽 酶法提取 抗氧化性 

分 类 号：Q814.9[生物学—生物工程]