Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities

被引：127

作者：

Liu, Jingbo ^{[1
]}

Jin, Yan ^{[1
]}

Lin, Songyi ^{[1
]}

Jones, Gregory S. ^{[2
]}

Chen, Feng ^{[2
]}

机构：

[1] Jilin Univ, Lab Nutr & Funct Food, Changchun 130062, Peoples R China

[2] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA

来源：

FOOD CHEMISTRY | 2015年 / 175卷

基金：

“十二五”国家科技支撑计划重点项目”;

关键词：

Antioxidant peptide; Identification; Purification; Mid-infrared spectroscopy (MIR); ABSORBENCY CAPACITY ASSAY; BIOACTIVE PEPTIDES; FRACTIONS;

D O I：

10.1016/j.foodchem.2014.11.142

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to isolate antioxidant peptides from egg white protein hydrolysates (EWPH) and identify novel antioxidant peptides by LC tandem mass spectrometric and mid-infrared spectroscopy (MIR). The amino acid composition of peptides was also analyzed by amino acid analyzer on the basis of ninhydrin reaction. Three novel peptides with molecular weights of 628.64 Da, 630.71 Da, and 684.1 Da were identified as Asp-His-Thr-Lys-Glu (DHTKE), Phe-Phe-Glu-Phe-His (FFGFN) and Met-Pro-Asp-Ala-His-Leu (MPDAHL), respectively. DHTKE exhibited the best oxygen radical absorbance capacity (P< 0.05). The concentration of FFGFN and MPDAHL to scavenge 50% of DPPH radicals was 80 mM and 60 mM, respectively. Thus, the three peptides may have potential applications as a functional food, which could also be used as nutraceutical compounds. (c) 2014 Elsevier Ltd. All rights reserved.

引用

页码：258 / 266

页数：9

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