Journal
FOOD CHEMISTRY
Volume 161, Issue -, Pages 148-154Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.04.010
Keywords
Peanut protein isolate hydrolysates; Antioxidant peptides; Identification; Amino acid sequence
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Peanut protein isolate (PPI) was hydrolysed with alcalase to obtain antioxidant peptides. To purify these peptides, the peanut protein isolate hydrolysates (PPIH) were separated by ultrafiltration (MWCO = 3 kDa) and the obtained PPIH-II (Mw < 3 kDa) with higher antioxidant activity was further separated by gel filtration chromatography (Sephadex G-15). After filtration, both peptides, P1 and P4, with stronger antioxidant capacity were fractionated using preparative high performance liquid chromatography (P-HPLC). Three antioxidant peptides were finally purified from P1 and P4 using the UHR-Q-TOF mass spectrometer, and the amino acid sequences of the peptides were identified as Thr-Pro-Ala (286 kDa), Ile/Leu-Pro-Ser (315 kDa) and Ser-Pro (202 kDa), respectively. (C) 2014 Elsevier Ltd. All rights reserved.
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