Volume 16 Issue 2
Apr.  2020
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CAI Miaomiao, CHEN Shengjun, YANG Xianqing, MA Haixia, DENG Jianchao, LI Chunsheng, HU Xiao, QI Bo. Extraction and antioxidant activity of protein from Grateloupia livida[J]. South China Fisheries Science, 2020, 16(2): 99-106. DOI: 10.12131/20190232
Citation: CAI Miaomiao, CHEN Shengjun, YANG Xianqing, MA Haixia, DENG Jianchao, LI Chunsheng, HU Xiao, QI Bo. Extraction and antioxidant activity of protein from Grateloupia livida[J]. South China Fisheries Science, 2020, 16(2): 99-106. DOI: 10.12131/20190232
shu

Extraction and antioxidant activity of protein from Grateloupia livida

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs/National Research and Development Center for Aquatic Product Processing, Guangzhou 510330, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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  • Received Date: November 13, 2019
  • Revised Date: December 19, 2019
  • Accepted Date: January 10, 2020
  • Available Online: January 18, 2020
    Graphical Abstract
    • Abstract

  • With Grateloupia livida as the raw material and protein extraction rate as the index, we explored the effect of different wall-breaking techniques on their protein extraction, and optimized the ultrasonic-assisted water extraction by single-factor analysis and orthogonal test. The antioxidant activity of the crude protein that was purified by ammonium sulfate salting-out was evaluated. Results show that the highest protein extraction rate of the swelling method, freeze-thawing method and bead milling method was (29.66±0.86) %, (24.52±0.04) % and (26.52±0.79) %, respectively, all lower than those of ultrasonic-assisted water extraction method. The best optimal conditions of extracting protein from Grateloupia livida by ultrasonic assisted water extraction (the protein extraction rate could reach 58.16%) are as follows: liquid-to-solid ratio of 160 mL·g−1, total ultrasonic time of 60 min, ultrasonic power of 1440 W and pH of 6.0. The crude protein had strong antioxidant activity at the concentration of 1−8 mg·mL−1 (its reducing power at 8 mg·mL−1 was 0.43±0.01), and the IC50 of DPPH free radicals and ABTS free radicals are 4.00 mg·mL−1 and 3.96 mg·mL−1, respectively.

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