扇贝加工废液多糖提取优化及生物活性的研究

Isolation and antioxidative activity of polysaccharide from waste water of scallop processing

中文关键词:  扇贝  加工废液  多糖  提取优化  生物活性

英文关键词:scallops  waste water of processing  polysaccharide  extraction optimization  biological activity

中文摘要:

      目的 以扇贝加工废液为原料，采用酶解醇沉法提取多糖，获得高纯度扇贝加工废液多糖。方法 以多糖纯度为指标，对比胃蛋白酶、复合蛋白酶、中性蛋白酶、木瓜蛋白酶及碱性蛋白酶对扇贝加工废液中多糖酶解的效果，筛选出木瓜蛋白酶为最佳反应酶。在单因素试验的基础上，采用正交试验法对扇贝加工废液多糖提取工艺进行优化。结果 最佳酶解条件为：酶解时间4 h，酶解pH 6，酶解温度60 °C，加酶量为2.5%，此条件下提取物多糖纯度为62.23%。其后，采用膜分离技术，对所提取多糖进一步纯化，得到纯度为84.75%的扇贝废弃液多糖，并对所得到的多糖进行体外抗氧化活性及免疫活性研究。在浓度为8 mg/mL时，废弃液多糖对-OH的清除能力达到87.53%，对DPPH自由基的清除能力达到53.36%；另外，废弃液多糖对巨噬细胞NO生成量在800 μg/mL时达到13.05 μM。结论 扇贝蒸煮液可提取得到较高纯度多糖，并表现出较强的抗氧化作用及良好的免疫调节作用，为扇贝资源全效利用提供理论依据。

英文摘要:

      Object Enzyme Hydrolysis method was used to extract polysaccharide with high purity from waste water of scallop processing. Methods pepsin, protamex, neutrase, papain and alcalase was chosen to test their efficiencies in hydrolyzing water waste of scallop processing based on the purity of the isolated polysaccharides, and papain was the selected enzyme. Optimization of the extraction of polysaccharide from water waste of scallop processing was carried out using one-factor-at-a-time method and orthogonal extraction method. Results The optimal enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis time 4 h, enzymatic hydrolysis pH 6, enzymatic hydrolysis temperature 60°C, and enzyme dosage 2.5%. Under this condition, the purity of extract polysaccharide was 62.23%. Thereafter, the extracted polysaccharide was further purified by membrane separation technique to obtain a scallop waste polysaccharide with a purity of 84.75%, and the obtained polysaccharide was subjected to in vitro antioxidant activity and immunological activity. The results showed that the scavenging activities against DPPH radicals and hydroxyl increased with the increase of concentration, showing a good dose-effect relationship, indicating that the polysaccharide extracted from the scallop cooking liquor has good antioxidant effect. The polysaccharide and lipopolysaccharide (LPS) were applied to macrophage RAW264.7, and the NO production was higher than that of the blank group under the stimulation of different concentrations of polysaccharide. Conclusion It is indicated that a certain concentration of scallop cooking liquor polysaccharide has the effect of improving immunity, which giving theoretical guidance to the company on making higher use of it.