Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584989 | Food Chemistry | 2018 | 10 Pages |
Abstract
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 3â¯kDa and their antioxidant activities were evaluated in vitro. Further, the strongest antioxidant fraction (<3â¯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 0.1â¯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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fei Hu, Ao-Te Ci, Hao Wang, Yuan-Yuan Zhang, Jian-Guo Zhang, Kiran Thakur, Zhao-Jun Wei,