期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 13, 页码 3437-3444出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf506120w
关键词
duck meat hydrolysate; duck meat derived antioxidant peptides; antioxidant capacity of duck peptides; duck meat protein enzymatic hydrolysis
资金
- Special Fund for Agro-scientific Research in the Public Interest [201303083-2]
- National Natural Science Foundation of China [31171706, 31371794]
The objective of this study was to prepare antioxidant peptides from duck meat hydrolysate (DMH) using Protamex. The DPPH center dot scavenging activity, hydroxyl radical ((OH)-O-center dot) scavenging activity, and Fe2+-chelating ability of DMH were investigated. DMH was separated into three groups, MWCO-1 (69.57%), MWCO-2 (9.53%), and MWCO-3 (8.21%), by ultrafiltration. MWCO-3 exhibited the highest DPPH center dot scavenging activity (83.17 +/- 0.73%) and was subsequently fractionated by using gel filtration chromatography to obtain fraction B (40.90%). Fraction B5 (6.71%) obtained from ion exchange chromatography exhibited the highest DPPH center dot scavenging activity (93.63 +/- 0.13%) and contained seven peptides which were characterized by LC-MS/MS. Among these peptides, LQAEVEELRAALE showed the highest DPPH center dot scavenging activity (93.36 +/- 0.53%) and Fe2+-chelating ability (87.13 +/- 0.47%) and IEDPFDQDDWGAWKK exhibited the highest (OH)-O-center dot scavenging activity (46.51 +/- 0.16%). The results presented here indicated that DMH could serve as a suitable source of antioxidant peptides.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据