食品科学2017，Vol.38Issue(18)：251-258,8.DOI:10.7506/spkx1002-6630-201718039
拟目乌贼肌肉多糖酶法脱蛋白工艺优化及体外清除自由基能力
Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential
摘要
Abstract
The enzymatic deproteinization of polysaccharides from cuttlefish muscle (Sepia lycidas) was optimized using an orthogonal array design. Trypsin was determined to be the optimal enzyme to hydrolyze the protein in the crude polysaccharide extract. Enzyme dosage, hydrolysis temperature, pH and hydrolysis time were selected as independent variables for optimization, and the response variables were deproteinization efficiency and polysaccharide loss. The enzymatic method was compared with trichloroacetic acid (TCA) and isoelectric point (IP) methods. Meanwhile, the free radical scavenging capacity of the deproteinated polysaccharides was also studied. The results showed that the optimum deproteinization conditions were obtained as follows: trypsin dosage, 3.0 g/100 mL; hydrolysis temperature, 53 ℃; pH, 8.2;and hydrolysis time, 1.5 h, yielding a deproteinization rate as high as 89.43% and a polysaccharide loss of only 1.78%. In terms of both dependent variables, the enzymatic method was better than TCA and IP methods. The percentage scavenging of hydroxyl radical by the deproteinated polysaccharides obtained by the enzymatic, TCA and IP methods were 45.72%, 38.72% and 25.18%, with IC50 values of 12.44, 16.37 and 34.64 mg/mL, respectively, and the percentage scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical by these purified polysaccharides were 68.00%, 30.08% and 23.10%, with IC50 values of 7.62, 16.71 and 28.96 mg/mL, respectively. The free radical scavenging activities of the deproteinated polysaccharides from S. lycidas muscle were ranked as follows: enzymatic method > TCA method > IP method.关键词
拟目乌贼/多糖/酶法/脱蛋白/自由基Key words
Sepia lycidas/polysaccharides/enzymatic method/deproteinization/free radicals分类
轻工纺织引用本文复制引用
孙玉林,戴宏杰,文菁,张卫,赵娟,田丽,陈道海..拟目乌贼肌肉多糖酶法脱蛋白工艺优化及体外清除自由基能力[J].食品科学,2017,38(18):251-258,8.基金项目
广东省科技厅项目(2014B040404071) （2014B040404071）
广东省省部产学研合作专题项目(2013B090500036) （2013B090500036）
广东省自然科学基金项目(2015A030310406) （2015A030310406）
广东省高等教育"创新强校工程"项目(2014KTSCX159 （）
2016KTSCX081) （）
湛江市财政资金科技专项竞争性分配项目(2015A06008 （）
2015A03017 （）
2014A03011) （）
湛江市非资助科技攻关项目(2016B01005) （2016B01005）
岭南师范学院博士启动项目(ZL1313 （）
ZL1504) （）
岭南师范学院自然科学研究项目(L1102) （L1102）
