文献类型：期刊文献

英文题名：Purification and antioxidant ability of peptide from egg in sea cucumber Apostichopus japonicus

作者：Zhang, Jian[1,2,3];Liu, Shaowei[1];Zhang, Yi[2];Lu, Yanhua[1];Wang, Maojian[3];Wang, Gongming[3];Liu, Xin[3]

机构：[1]E China Univ Sci & Technol, Coll Biotechnol, State Key Lab Bioreactor Engn, Meilong Rd 130, Shanghai 200237, Peoples R China;[2]Chinese Acad Sci, Shanghai Inst Biol Sci, Shanghai, Peoples R China;[3]Shandong Marine Resource & Environm Res Inst, Yantai, Shandong, Peoples R China

年份：2017

卷号：20

期号：2

起止页码：306

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：;EI(收录号：20163802811509);WOS:【SCI-EXPANDED(收录号:WOS:000395056000006)】；

基金：The authors would like to thank the Public Science and Technology Research Funds Projects of Ocean of China (201105029; 201205027), the Earmarked Fund for Modern Agro-Industry Technology Research System in Shandong Province (SDAIT-08), the Technology Development Project in Yantai City (2014ZH081), and the Natural Science Foundation of Shandong Province (ZR2014CP030) for financial support.

语种：英文

外文关键词：Peptide; Sea cucumber egg; Purification; Antioxidant ability

摘要：The antioxidant peptide was prepared from hydrolyzed egg of Apostichopus japonicus. Ultra-filtration, high-speed counter-current chromatography and gel filtration were used in peptide purification. In each step of purification, meanwhile, peptide was tested with its antioxidant ability. The purity and molecular weight was tested by using Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis. Results showed that the purified peptide obtained a sharply enhancing ability to scavenge hydroxyl radical from 37 to 89.82 U/mL. The purity of peptide was conformed and molecular weight was estimated about 30 KDa. It would be promising for purified peptide to be a good functional food resource.