Purification and antioxidant ability of peptide from egg in sea cucumber Apostichopus japonicus. Issue 2 (1st February 2017)

• Record Type: Journal Article
• Authors: Zhang, Jian; Liu, Shaowei; Zhang, Yi; Lu, Yanhua; Wang, Maojian; Wang, Gongming; Liu, Xin
• Is Part Of: International journal of food properties. Volume 20:Issue 2(2017)
• Page Start: 306
• Page End: 317
• Publication Date: 2017-02-01
• Subjects: Peptide -- Sea cucumber egg -- Purification -- Antioxidant ability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1160409
• Languages: English
• ISSNs: 1094-2912

Abstract

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.