Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii) |
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| Authors: | Lijun You Yuzhe Li Haifeng Zhao Joe Regenstein Jiaoyan Ren |
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| Institution: | 1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China;2. Department of Food Science, Cornell University, Ithaca, New York, USA |
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| Abstract: | Protein from pearl oyster (Pinctada fucata martensii) was purified and characterized. Results showed that the pearl muscle protein (PMP) was composed of a single polypeptide with a molecular weight of approximate 11.6 kDa and contained 95.1% of the protein and 4.92% of the carbohydrate of the oyster. The polypeptide appears to be a glycoprotein, since the Fourier transform infrared (FTIR) spectroscopy of the PMP shows the typical characteristics of protein and polysaccharides. The denaturation temperature of the PMP was 81.3°C by differential scanning calorimetry. Circular dichroism spectroscopy showed that the PMP has a highly ordered structure. The PMP (200 μg/mL) showed a high oxygen radical absorbance activity (ORAC) of 6.57 μmol Trolox/μmol protein. Its antioxidant activity was stable at temperatures from 30–80°C and pH 2–10. The antioxidant activity was significantly inhibited by Zn2+, Ca2+, and EDTA and enhanced by Mn2+. The results suggest that the PMP could be used as a potential natural antioxidant. |
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| Keywords: | antioxidant activity pearl oyster Trolox free radicals oxygen radical absorbance activity (ORAC) |
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