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Hydroxyl radical scavenging activity of peptide from sea cucumber using enzyme complex isolated from the digestive tract of sea cucumber
| Content Provider | Semantic Scholar |
|---|---|
| Author | Pan, Saikun Yao, Dongrui Zhou, Mingqian Wu, Shengjun |
| Copyright Year | 2012 |
| Abstract | In this study, an enzyme complex was derived from the digestive tract of sea cucumber. By using this enzyme complex, sea cucumber protein hydrolysis was carried out to obtain hydrolysates that have hydroxyl-radical-scavenging activity (HRSA). The hydrolytic process was monitored by HRSA and conditions for this process were optimized as follows: pH 6.5, temperature 35°C, 12 mg enzyme complex in a reaction solution (500 ml) containing 5 g sea cucumber (dry matter), and reaction time of 3 h. The protein hydrolysates (PHs) were fractionated into four ranges on the basis of molecular weight (PH 1 MW: >10 kDa; PH 2: 10 to >5 kDa; PH 3: 5 to 1 kDa; and PH 4: <1 kDa) using an ultrafiltration membrane bioreactor system. Results indicate that PHs in the PH 3 induced the highest HRSA. |
| File Format | PDF HTM / HTML |
| DOI | 10.4314/ajb.v11i5 |
| Alternate Webpage(s) | https://www.ajol.info/index.php/ajb/article/download/100273/89524 |
| Alternate Webpage(s) | https://academicjournals.org/article/article1380872577_Pan%20et%20al.pdf |
| Alternate Webpage(s) | https://doi.org/10.4314/ajb.v11i5 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
