Hydroxyl radical scavenging activity of peptide from sea cucumber using enzyme complex isolated from the digestive tract of sea cucumber

  • SK Pan
  • DR Yao
  • MQ Zhou
  • SJ Wu
Keywords: Sea cucumber, enzyme complex, hydrolysis, hydroxyl-radical-scavenging activity.

Abstract

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 (PH1 MW: >10 kDa; PH2: 10 to >5 kDa; PH3: 5 to 1 kDa; and PH4: <1 kDa) using an ultrafiltration membrane bioreactor system. Results indicate that PHs in the PH3 induced the highest HRSA.

Key words: Sea cucumber, enzyme complex, hydrolysis, hydroxyl-radical-scavenging activity.

Published
2014-01-29
Section
Articles

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eISSN: 1684-5315