Keywords

Arctic Sea Cucumber, Polypeptide, Antioxidant, Hydroxyl Radical, Superoxide Anion, Enzymatic Hydrolysis, High Performance Liquid Chromatography, Molecular Weight

Abstract

Five proteases were used to enzymatically hydrolyze Arctic sea cucumber protein to obtain five polypeptides. The in vitro antioxidant activities of the five polypeptides were tested through chemical methods. The results showed that the in vitro antioxidant abilities of the five enzymatically hydrolyzed polypeptides increased with the increase of the polypeptide concentration. The order of hydroxyl radical (?OH) scavenging ability is papain hydrolyzed polypeptide PAP > trypsin hydrolyzed polypeptide TP ¡Ö acidic protease hydrolyzed polypeptide AP > neutral protease hydrolyzed polypeptide NP > pepsin hydrolyzed polypeptide PP. The order of oxygen anion (O-2?) scavenging ability is trypsin hydrolyzed polypeptide TP> acidic protease hydrolyzed polypeptide AP> neutral protease hydrolyzed polypeptide NP> papain hydrolyzed polypeptide PAP> pepsin hydrolyzed polypeptide PP, reduction The order of ability is acidic protease to hydrolyze polypeptide AP>neutral protease to hydrolyze polypeptide NP>trypsin to hydrolyze polypeptide TP>pepsin to hydrolyze polypeptide PP>papain to hydrolyze polypeptide PAP. High-performance liquid chromatography was used to analyze the molecular weight distribution of enzymatically hydrolyzed polypeptides. PP and PAP were concentrated in 8 to 20 and 20 to 14 ku respectively. NP and TP had a higher content less than 7 ku. Part of AP was in 20 to 7 ku, and the other part was in 20 to 7 ku. 7¡«3ku

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Original research done by Cao Xuebin, Wang Jianbo, Xing Rongli, Jiang Aili

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