期刊
FOOD CHEMISTRY
卷 261, 期 -, 页码 301-310出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.025
关键词
Pecan meal; Hydrolysis kinetic; Purification; Antioxidative peptide
资金
- Major Projects of Science and Technology in Anhui Province, China [15czz03115, 17030701058, 17030701024, 17030701028]
In this study, the hydrolysis of a pecan protein isolate (PPI) with Alcalase was carried out to generate antioxidant peptides. We proposed a kinetic model to illustrate the enzymolysis process of PPI, which was found suitable for depiction of the kinetic behavior for PPI hydrolysis by Alcalase. The PPI hydrolysis products were gradually fractionated by ultrafiltration through cut-off membranes with molecular weights of 10, 5 and 3 kDa and their antioxidant activities were evaluated in vitro. Further, the strongest antioxidant fraction (< 3 kDa) and novel antioxidative peptide were successfully purified. The amino acid sequence of the purified peptide was identified as LAYLQYTDFETR. The purified fraction exhibited appreciable scavenging activities on ABTS radical (67.67%), DPPH radical (56.25%) and hydroxyl radical (47.42%) at 0.1 mg/mL. The results suggested that this novel peptide may serve as a potential antioxidant and it should be evaluated for development of functional foods and pharmaceuticals products.
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