Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad

Lei Qin, Bei Wei Zhu, Da Yong Zhou, Hai Tao Wu, Hui Tan, Jing Feng Yang, Dong Mei Li, Xiu Ping Dong, Yoshiyuki Murata

Research output: Contribution to journalArticle

52 Citations (Scopus)

Abstract

Purple sea urchin (Strongylocentrotus nudus) gonad was treated separately with neutral protease, papain, pepsin and trypsin. The resultant hydrolysates were fractionated using a series of ultrafiltration membranes (molecular weight cut-offs of 10, 5, 3 and 1 kDa). Five fractions were prepared from each hydrolysate and the corresponding molecular weight ranges were below 10 kDa, 5-10 kDa, 3-5 kDa, 1-3 kDa and below 1 kDa. The peptide fractions were evaluated for antioxidant activity by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and reducing power assay. Results indicated that all peptide fractions possessed DPPH radical scavenging capacity and reducing power in a dose-dependent manner. For all four hydrolysates, the below 1 kDa fractions exhibited the highest DPPH radical scavenging capacity. The below 1 kDa fractions prepared with neutral protease, papain and pepsin, and the 1-3 kDa fraction prepared with trypsin showed the highest reducing capacity among corresponding hydrolysates.

Original languageEnglish
Pages (from-to)1113-1118
Number of pages6
JournalLWT - Food Science and Technology
Volume44
Issue number4
DOIs
Publication statusPublished - May 2011

Fingerprint

Strongylocentrotus
Strongylocentrotus nudus
Strongylocentrotus purpuratus
Pepsin A
Gonads
hydrolysates
Echinoidea
gonads
Papain
Antioxidants
antioxidant activity
Trypsin
papain
Peptide Hydrolases
pepsin
Molecular Weight
trypsin
Peptides
proteinases
Ultrafiltration

Keywords

  • Antioxidant activity
  • Hydrolysates
  • Peptides
  • Sea urchin (Strongylocentrotus nudus)
  • Ultrafiltration

ASJC Scopus subject areas

  • Food Science

Cite this

Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad. / Qin, Lei; Zhu, Bei Wei; Zhou, Da Yong; Wu, Hai Tao; Tan, Hui; Yang, Jing Feng; Li, Dong Mei; Dong, Xiu Ping; Murata, Yoshiyuki.

In: LWT - Food Science and Technology, Vol. 44, No. 4, 05.2011, p. 1113-1118.

Research output: Contribution to journalArticle

Qin, Lei ; Zhu, Bei Wei ; Zhou, Da Yong ; Wu, Hai Tao ; Tan, Hui ; Yang, Jing Feng ; Li, Dong Mei ; Dong, Xiu Ping ; Murata, Yoshiyuki. / Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad. In: LWT - Food Science and Technology. 2011 ; Vol. 44, No. 4. pp. 1113-1118.
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