Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

被引：601
|
作者：
Li, Yanhong [1 ]
Jiang, Bo [1 ]
Zhang, Tao [1 ]
Mu, Wanmeng [1 ]
Liu, Jian [1 ]
机构：
[1] Jiangnam Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
FOOD CHEMISTRY | 2008年 / 106卷 / 02期
基金：
中国国家自然科学基金;
关键词：
chickpea protein hydrolysate; antioxidant activity; free radical-scavenging activity; hydrophobicity; molecular weight distribution;
D O I：
10.1016/j.foodchem.2007.04.067
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Chickpea protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25. The antioxidant and free radical-scavenging activities of four CPH fractions (Fra.I, Fra.II, Fra.III, and Fra.IV) were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical-scavenging assay. The antioxidant activity of Fra.IV (81.13%) was closer to that of alpha-tocopherol (83.66%) but lower than that of BHT (99.71%) in the linoleic acid oxidation system. Amino acid analyses showed that Fra.IV with the strongest antioxidant activity also had the highest total hydrophobic amino acids content (38.94% THAA) and hydrophobicity (125.62 kcal/mol amino acid residue) compared with the other three fractions. The molecular weight distribution of Frwa.IV was found to vary from 200 to 3000 Da. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：444 / 450
页数：7
相关论文
共 50 条
  • [31] ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF ESSENTIAL OILS
    Saleh, Mahmoud A.
    Clark, Shavon
    Woodard, Brooke
    Deolu-Sobogun, Suziat Avomide
    ETHNICITY & DISEASE, 2010, 20 (01) : 78 - 82
  • [32] MICROWAVE-ASSISTED SEED ESSENTIAL OIL OF ELEUTHEROCOCCUS SENTICOSUS AND ITS ANTIOXIDANT AND FREE RADICAL-SCAVENGING ACTIVITIES
    Bajpai, Vivek K.
    Sharma, Ajay
    Kim, Sung Hong
    Kim, Yongho
    Kim, Jong-Joo
    Baek, Kwang-Hyun
    JOURNAL OF FOOD BIOCHEMISTRY, 2013, 37 (01) : 119 - 127
  • [33] RADICAL-FREE RADICAL-SCAVENGING ACTIVITIES OF LOW MOLECULAR WEIGHT CHITIN OLIGOSACCHARIDES LEAD TO ANTIOXIDANT EFFECT IN LIVE CELLS
    Ngo, Dai-Nghiep
    Kim, Moon-Moo
    Qian, Zhong-Ji
    Jung, Won-Kyo
    Lee, Sang-Hoon
    Kim, Se-Kwon
    JOURNAL OF FOOD BIOCHEMISTRY, 2010, 34 : 161 - 177
  • [34] Free Radical Scavenging and Antioxidant Activities of Silymarin Components
    Anthony, Kevin P.
    Saleh, Mahmoud A.
    ANTIOXIDANTS, 2013, 2 (04) : 398 - 407
  • [35] Antioxidant and free radical scavenging activities of plant compounds
    Dadashova, S.
    Hasanova, D.
    Kurbanova, I.
    Huseynli, I.
    Abdullayev, Kh
    JOURNAL OF BIOTECHNOLOGY, 2012, 161 : 27 - 27
  • [36] Antioxidant and free radical scavenging activities of plant compounds
    Dadashova, S.
    Hasanova, D.
    Kurbanova, I.
    Huseynli, I.
    Abdullayev, Kh
    JOURNAL OF BIOTECHNOLOGY, 2012, 161 : 27 - 27
  • [37] Radical-Scavenging Activities of Four Quinochalcones of Safflower
    Yoon, Hye-Ryeon
    Paik, Young-Sook
    JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2008, 51 (04): : 346 - 348
  • [38] Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max)
    Prakash, Dhan
    Upadhyay, Garima
    Singh, Brahma N.
    Singh, H. B.
    FOOD CHEMISTRY, 2007, 104 (02) : 783 - 790
  • [39] Antioxidant and free radical-scavenging activity of the extracellular death factor in Escherichia coli
    Gao, Yanfeng
    Chen, Kun
    Zhang, Bin
    Li, Xiang
    Chen, Lu
    Li, Yuanjun
    Jia, Xiangjiao
    Lei, Yongxing
    Yan, Zhongyi
    Kong, Liangliang
    Wang, Nan
    Liu, Wei
    Qi, Yuanming
    PEPTIDES, 2010, 31 (10) : 1821 - 1825
  • [40] Antioxidant and free radical-scavenging activity of constituents from two Scorzonera species
    Milella, Luigi
    Bader, Ammar
    De Tommasi, Nunziatina
    Russo, Daniela
    Braca, Alessandra
    FOOD CHEMISTRY, 2014, 160 : 298 - 304
12345