Journal of Food Science and Technology

, Volume 51, Issue 12, pp 3680–3690

Preparation of water-soluble melanin from squid ink using ultrasound-assisted degradation and its anti-oxidant activity

Authors

  • Xin Guo
    • College of Biosystem Engineering and Food ScienceZhejiang University
    • College of Biosystem Engineering and Food ScienceZhejiang University
  • Yaqin Hu
    • College of Biosystem Engineering and Food ScienceZhejiang University
  • Guoyun Li
    • College of Food Science and TechnologyOcean University of China
  • Ningbo Liao
    • College of Biosystem Engineering and Food ScienceZhejiang University
  • Xingqian Ye
    • College of Biosystem Engineering and Food ScienceZhejiang University
  • Donghong Liu
    • College of Biosystem Engineering and Food ScienceZhejiang University
  • Changhu Xue
    • College of Food Science and TechnologyOcean University of China
Original Article

DOI: 10.1007/s13197-013-0937-7

Cite this article as:
Guo, X., Chen, S., Hu, Y. et al. J Food Sci Technol (2014) 51: 3680. doi:10.1007/s13197-013-0937-7

Abstract

Water-soluble squid melanin fractions were firstly prepared using ultrasound-assistant degradation method under alkaline condition, which is optimized by response surface methodology. The processing melanin fractions were divided into different molecular weight (Mw) fractions by membrane separation (below 10 kDa, among 10–50 kDa and over 50 kDa). The AFM image and particle-size analysis showed monomer units of the melanin were destroyed, and huge polymers were degraded into smaller soluble particles after ultrasound. While, UV, IR and solid 13C NMR spectra indicated that the basic structure of melanin fraction was still retained after ultrasound process. Further analysis showed soluble melanin fractions obtained in 0.5 and 1 M NaOH, with Mw above 10 kDa exhibited much higher in vitro antioxidant potency. The IC50 of these fractions (IC50 among 19-80 μg) on scavenging O2∙¯ is more efficient than carnosine (IC50 = 355 μg/ml.), a commercialized antioxidant. They (IC50 mong 115–180 μg/ml) are as efficient as carnosine (IC50 = 110 μg/ml) on scavenging ∙OH. Our research has reported a novel method for preparation of water-soluble melanin fractions from squid ink, which could be a promising free radical scavenger from nature resource.

Keywords

Squid ink melaninWater-solubleUltrasoundStructure, anti-oxidation

Copyright information

© Association of Food Scientists & Technologists (India) 2013