Research On Enzymatic Hydrolysis Of Artemia Salina Eggs And Antioxidtion Properties Of Hydrolysate

This paper attempted to study enzymatic hydrolysis of Artemia Salina eggs and.theantioxidant properties of the hydrolysate. Single factor experimental design and centralcomposite design were used to optimize the conditions for enyzmatic hydrolysate parametersof Artemia Salina egg. In addition, the antioxidant properties of the hydrolysis wereinvestigated; Hydrolysate was then separated and purified using a Sephadex G-25gelfiltration chromatography and anion exchange chromatography; the amino acid compositionof the isolated products and unisolated hydrolysates were analyzed and their antioxidantproperties were evaluated. The final aim of this work was to find an effective way for thedevelopment and use of Artemia Salina eggs and also build a scientific foundation forcommercial production of antioxidant health care substances, which has an importanteconomic value and social significance. The mainly results as follow:（1）Single factor experimental design and central composite design were used tooptimize the conditions for enyzmatic hydrolysis of Artemia Salina egg by alkaline protease.The results revealed that the optimum enzymatic condition for hydrolysis was found to be:reaction time150min, substrate concentration5%, pH8.25, temperature46.2℃and dosageof protease2317U/g. Under these conditions, DH was10.1%. The color of the hydrolysatewas transparent yellow and bright.（2）Sephadex G-25gel filtration chromatography and anion exchage chromatographywere used to separate the hydrolysate. The hydralysate was fractionated into three portions,named fraction Ⅰ, fractionⅡ a and fraction Ⅱ b. When these fractions were tested forantioxidative activity at the same concentration, fractionⅡa showed the best activity in totalreducting capacity, scavenging rate of hydroxyl radical and DPPH radical.（3）The amino acid composition analysis indicated that the unisolated hydrolysate ofArtemia Salina egg contain16kinds of amino acid, and was rich in human bodies essentialamino acids, accounting for34.24%of total amino acids of Artemia Salina egg. Among thesethe amount of Lys, which is the first limiting amino acid in cereal, was6.64%. The aminoacid composition in fraction Ⅱa decresed, but the mass fraction of Glu, Ala, Leu, Lysincreased significantly. （4）The IC50of scavenging rate to·OH was9.65g/L,9.22g/L,0.602g/L and5.03g/L forunisolated hydrolysate, fraction Ⅰ, fractionⅡ a and fractionⅡ b,respectively. The activity offractionⅡ a was16times of unisolated hydralysate; theIC50of scavenging rate to DPPH· was3.72g/L,6.26g/L,0.065g/L and5.47g/L, respectively. The activity of fractionⅡ a was57.3times of unisolated hydralysate; fraction Ⅱa showed higher activity in the total reductioncapacity than unisolated hydrolysate of Artemia Salina egg at the same concentration.