Study on preparation of body wall hydrolysate of starfish Asterina pectinifera and antioxidant activity detection

Authors

LI Yubo, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
JI Xiaolin, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
LIU Shan, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
ZHA Yue, Dalian Polytechnic University, Dalian, Liaoning 116034, China
XIN Qiuyan, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
QI Hang, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China

Abstract

Hydrolysate was extracted from starfish Asterina pectinifera, the starfish Asterina pectiniferas were hydrolyzed with pepsin, neutrase and trypsin under their optimal conditions to obtain the hydrolysate, and the antioxidant activity of hydrolysate was detected by using electron spin resonance(ESR) spectroscopy The results indicated that the DPPH radical and hydroxyl radical scavenged ability increased with the increasing concentration of hydrolysate; at the concentration of 20 mg/mL, the clearance rate of pepsin group, neutrase group and trypsin group on DPPH radical were(5225±014)%, (6830±037)% and (4627±047)% respectively, and the rate of hydroxyl radical were(7261±017)%, (8182±079)% and (5677±028)% respectively.

Publication Date

2-28-2015

First Page

137

Last Page

140

DOI

10.13652/j.issn.1003-5788.2015.01.032

Recommended Citation

Yubo, LI; Xiaolin, JI; Shan, LIU; Yue, ZHA; Qiuyan, XIN; and Hang, QI (2015) "Study on preparation of body wall hydrolysate of starfish Asterina pectinifera and antioxidant activity detection," Food and Machinery: Vol. 31: Iss. 1, Article 32.
DOI: 10.13652/j.issn.1003-5788.2015.01.032
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/32

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