期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 1, 页码 295-302出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf0003911
关键词
lipoxygenase-catalyzed reaction; free radical-generating systems; antioxidant peptides; radical scavenger; peptide oxidation
The antioxidant activity of caseins and casein-derived peptide was evaluated by using three free radical producing reactions-the lipoxygenase- and AAPH-catalyzed oxidation of linoleic acid and the hemoglobin-catalyzed oxidation of linoleic acid hydroperoxide. Caseins and casein-derived peptides were able to inhibit enzymatic and nonenzymatic lipid peroxidation, suggesting they were preferred targets for the free radical intermediates. The antioxidative feature was not lost with the dephosphorylation or the proteolysis of the proteins. The fractionation of the tryptic p-casein digest yielded peptides with antioxidant activity. A structure-function relationship between the amino acid sequence and the antioxidant capacity and effectiveness is proposed. In addition, indirect evidence suggested that the trapping of free radicals by the proteins/peptides was accompanied by the oxidation of proteins/peptides, according to a sequence-specific mechanism.
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