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author:

Lin, Binbin (Lin, Binbin.) [1] | Tang, Xu (Tang, Xu.) [2] | Wang, Shaoyun (Wang, Shaoyun.) [3]

Indexed by:

EI PKU CSCD

Abstract:

The optimization of the extraction process of protein from Gracilaria lemaneiformis was achieved by response surface methodology and its antioxidant activity were characterized. Gracilaria lemaneiformis protein extraction rate was taken as the index to study the effect of ratio of liquid : material(V/m), NaOH concentration, extraction temperature and extraction time on extraction yield. On the basis of single factor experiment, the four factors and three levels of response surface analysis method was taken to determine the Gracilaria lemaneiformis protein extraction process. The results showed that ratio of liquid : material(V/m) of 17 : 1, NaOH concentration of 0.2 mol/L, extraction temperature of 62 and extraction time of 2.5 h were optimal for protein extraction from Gracilaria lemaneiformi and the extraction ratio was 84.88%. The concentration for 50% of maximal effect(EC50) of Gracilaria lemaneiformi protein extracted under the optimal condition to DPPH radicals, Hydroxyl radical and ABTS radicals were 0.50 mg/mL, 1.0 mg/mL and 0.05 mg/mL, which showed that protein extraction from Gracilaria lemaneiformi has certain antioxidant activity. © 2018, Editorial Office of Journal of CIFST. All right reserved.

Keyword:

Antioxidants Extraction Proteins Sodium hydroxide Surface analysis Surface properties

Community:

  • [ 1 ] [Lin, Binbin]College of Biological Science and Technology, Fuzhou University, Fuzhou; 350108, China
  • [ 2 ] [Tang, Xu]Engineering Research Center of Marine Biological Resources Comprehensive Utilization, Third Institute of Oceanography, State Oceanic Administration, Xiamen; Fujian; 361005, China
  • [ 3 ] [Wang, Shaoyun]College of Biological Science and Technology, Fuzhou University, Fuzhou; 350108, China

Reprint 's Address:

  • 汪少芸

    [wang, shaoyun]college of biological science and technology, fuzhou university, fuzhou; 350108, china

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Source :

Journal of Chinese Institute of Food Science and Technology

ISSN: 1009-7848

Year: 2018

Issue: 12

Volume: 18

Page: 137-143

Cited Count:

WoS CC Cited Count: 0

SCOPUS Cited Count: 2

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 4

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