Preparation and Antioxidant Activities of Walnut Protein Hydrolysates

被引：8
|
作者：
Chen Ning [1 ,2 ]
Sun Yi [3 ]
Liu Shu-Ying [1 ,3 ]
机构：
[1] Chinese Acad Sci, Changchun Inst Appl Chem, Changchun Ctr Mass Spectrometry, Changchun 130022, Peoples R China
[2] Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China
[3] Jilin Ginseng Acad, Changchun 130117, Peoples R China
来源：
CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE | 2013年 / 34卷 / 01期
关键词：
Walnut protein hydrolysis; Antioxidant activity; Purification; Antioxidant peptide; PEPTIDES; PURIFICATION;
D O I：
10.7503/cjcu20120277
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Many studies have reported that peptides from various food sources possess antioxidant activity. In the present study, walnut proteins were hydrolyzed using Alcalase 2. 4 L to obtain antioxidant peptides. The antioxidant activities of the hydrolysates were measured using 1, 1-diphenyl-2-picryl hydrazyl (DPPH) assay and hydroxyl radical scavenging activity(HRSA) assay. Then, walnut protein hydrolysates were purified sequentially by gel filtration and RP-HPLC. The sequence of the peptide with the highest antioxidative activity was identified to be Ala-Gly-Gly-Ala using RP-HPLC-ESI-MS, which was identified for the first time from walnut protein hydrolysates. The reducing power of the peptide was similar to that of L-glutathione reduced (GSH). These results suggest that the peptide isolated from walnut protein hydrolysates is potent antioxidant and may be effectively used as food additives and as pharmaceutical agents.
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页码：72 / 76
页数：5
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