The Antioxidant Activity of Royal Jelly Water Soluble Proteins Hydrolysate from Xinjiang Black Bee

DOI

10.2991/bst-17.2018.34How to use a DOI?

Keywords

Response surface, Polysaccharide, Extract.

Abstract

In this paper, pepsin, trypsin and chymotrypsin were used to hydrolyze royal jelly water soluble proteins from Xinjiang Black Bee, and peptides with the molecular weight of more than 10kD, 3-10kD as well as less than 3 kD were obtained by using ultrafiltration. Through the determination of total antioxidant capability, 1, 1-Diphenyl-2-picrylhydrazyl radical scavening ability and inhibitory ability against oxidation of linoleic acid, the antioxidant activities of water soluble proteins in royal jelly and their hydrolysates were surveyed. The results indicated that all hydrolysates have antioxidant properties and hydrolysates hydrolyzed by pepsin and trypsin both showed the highest antioxidant activity. Besides, hydrolysates hydrolyzed by trypsin showed highest antioxidant activity than those by pepsin. We also found that peptides with the MW less than 3 kD showed the strongest antioxidant activity, then 3-10 kD peptides, and finally more than 10 kD peptides showed the lowest antioxidant activity.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Jian-Hui Jiang
AU  - Jian-Bo Zhao
AU  - Hui-Ping Ding
AU  - Wen-Bo Xin
AU  - Long Chen
PY  - 2018/02
DA  - 2018/02
TI  - The Antioxidant Activity of Royal Jelly Water Soluble Proteins Hydrolysate from Xinjiang Black Bee
BT  - Proceedings of the 2017 2nd International Conference on Biological Sciences and Technology (BST 2017)
PB  - Atlantis Press
SP  - 232
EP  - 238
SN  - 2468-5747
UR  - https://doi.org/10.2991/bst-17.2018.34
DO  - 10.2991/bst-17.2018.34
ID  - Jiang2018/02
ER  -