期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 58, 期 8, 页码 4712-4718出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf904456r
关键词
Pea protein hydrolysate; antioxidant properties; amino acid composition; thermolysin; ultrafiltration; reverse-phase HPLC; glutathione
资金
- Advanced Foods and Materials Network of Centres of Excellence, Canada (AFMNet)
- Natural Sciences and Engineering Research Council of Canada (NSERC)
The amino acid composition and antioxidant activities of peptide fractions obtained from HPLC separation of a pea protein hydrolysate (PPH) were studied. Thermolysin hydrolysis of pea protein isolate and ultrafiltration (3 kDa molecular weight cutoff membrane) yielded a PPH that was separated into five fractions (F1-F5) on a C-18 reverse phase HPLC column. The fractions that eluted later from the column (F3-F5) contained higher contents hydrophobic and aromatic amino acids when compared to fractions that eluted early or the original PPH. Fractions F3-F5 also exhibited the strongest radical scavenging and metal chelating activities; however, hydrophobic character did not seem to contribute to reducing power of the peptides. In comparison to glutathione, the peptide fractions had significantly higher (p < 0.05) ability to inhibit linoleic acid oxidation and chelate metals. In contrast, glutathione had significantly higher (p < 0.05) free radical scavenging properties than the peptide fractions.
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