Purification and antioxidant ability of peptide from egg in sea cucumber Apostichopus japonicus |
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| Authors: | Jian Zhang Shaowei Liu Yi Zhang Yanhua Lu Maojian Wang Gongming Wang |
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| Affiliation: | 1. College of Biotechnology, the State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China;2. Shanghai Institutes for Biological Sciences, Chinese Academy of Science, Shanghai, China;3. Shandong Marine Resource and Environment Research Institute, Yantai, Shandong, China;4. Shanghai Institutes for Biological Sciences, Chinese Academy of Science, Shanghai, China;5. Shandong Marine Resource and Environment Research Institute, Yantai, Shandong, China |
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| Abstract: | 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. |
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| Keywords: | Peptide Sea cucumber egg Purification Antioxidant ability |
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