Factors that effect antioxidant activity of C-phycocyanins from Spirulina platensis
作者： ZHAN-PING ZHOU , LU-NING LIU , XIU-LAN CHEN , JIN-XIA WANG , MIN CHEN
DOI: 10.1111/J.1745-4514.2005.00035.X
关键词:
摘要: Currently, antioxidants are added in the human diet to prevent free radical-induced cell damage, and there has been an explosive interest use of antioxidant nutritional supplements. The effects different factors on activity phycocyanins (PCs) were studied. results showed that PCs generated hydroxyl radicals light, while scavenging them dark. When denatured by sodium dodecyl sulfate, urea alkaline condition, their ability generate disappeared greatly increased. This phycobilin moiety is main part PC involved radicals. Trypsin hydrolysis apoprotein portion molecule also made a significant contribution activity.
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