3种处理方式对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响  

Effect of Pretreatment and Extraction Conditions on Superoxide Anion Radical Scavenging Capacity of Phycobiliprotein from Nostoc sphaeroides Kützing

作　　者：程超[1,2] 薛峰[3] 李伟[2] 汪兴平[2] 

机构地区：[1]湖北民族学院林学园艺学院,湖北恩施445000 [2]湖北民族学院生物科学与技术学院,湖北恩施445000 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2014年第13期26-31,共6页Food Science

基　　金：国家自然科学基金地区科学基金项目(31260365);湖北省教育厅团队项目(T201312);生物资源保护与利用湖北省重点实验室开放课题(PKLHB1322);湖北民族学院博士启动基金项目(MY2012B011)

摘　　要：主要研究反复冻融、溶剂、pH值等对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响,并探讨藻胆蛋白的模拟胃肠液降解产物对超氧阴离子自由基清除能力的变化情况。结果发现反复冻融不会影响葛仙米藻胆蛋白清除超氧阴离子自由基的能力,磷酸缓冲液可提高藻胆蛋白清除超氧阴离子自由基的能力。pH 5.6和pH 7.3浸提物清除超氧阴离子自由基的能力差异不显著,但pH 8.1浸提液略优于其他两种。随着处理时间延长,模拟肠液消化产物清除超氧阴离子自由基能力逐渐增强,模拟胃液消化产物却逐渐下降。We explored the effect of pretreatment and extraction conditions(repeated freeze-thawing, extraction solvent and pH) on the superoxide anion radical scavenging capacity of phycobiliprotein from Nostoc sphaeroides Küting. The results revealed that this activity was not affected by repeated freeze-thawing before extraction, but enhanced by using phosphate buffer as the extraction solvent. The extracts at pH 5.6 and pH 7.3 did not show a signifi cant difference from each other with respect to superoxide anion radical scavenging capacity, although both slightly inferior to that obtained at pH 8.1. The superoxide anion radical scavenging capacity of phycobiliprotein from Nostoc sphaeroides Küting became stronger with increasing digestion time in simulated intestinal juice, but was attenuated in simulated gastric juice.

关 键 词：葛仙米藻胆蛋白 反复冻融 PH 降解产物 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]