Isolation and characterization of peptides with antioxidant activity derived from wheat gluten

被引：71
|
作者：
Suetsuna, K
Chen, JR [1 ]
机构：
[1] Taipei Med Univ, Dept Nutr & Hlth Sci, Taipei 110, Taiwan
[2] Natl Fisheries Univ, Dept Food Sci & Technol, Shimonoseki, Yamaguchi 7596595, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2002年 / 8卷 / 03期
关键词：
wheat gluten; hydrolysate; peptide; antioxidant activity;
D O I：
10.3136/fstr.8.227
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography of the most active fraction (WP-3) were further separated using reversed-phase high performance liquid chromatography. The amino acid sequences of these peptides were Leu-Gln-Pro-Gly-Gln-Gly-Gln-Gln-Gly and Ala-Gln-Ile-Pro-Gln-Gln.
引用
收藏
页码：227 / 230
页数：4
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