Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 49 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024969

Study on pEL dipeptide in corn oligopeptides

  • CHEN Liang ,
  • WANG Yuqing ,
  • JI Feng ,
  • LI Yueqi ,
  • MA Yong ,
  • GU Ruizeng
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  • 1(Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China)
    2(Shimadzu (China) Co., Ltd., Beijing 100020, China)

Received date: 2020-07-14

  Revised date: 2020-07-27

  Online published: 2021-03-08

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Abstract

The physical and chemical composition of corn oligopeptides was investigated in this study. Due to the unique amino acid sequence of corn protein which with high amount of glutamine and leucine and exist in adjacent positions, this study also focused on the pyroglutamyl-leucine (pyroGlu-Leu, pEL) dipeptide structure with antidepressant activity from corn oligopeptide. The results showed that corn oligopeptide had high protein content which reached 87.70%, and the peptide content was 82.76%. The average molecular weight was 461.20 Da and mainly in the range of 140-1 000 Da. The highest content of all amino acids was glutamic acid (glutamine) which reached 21.76%, followed by leucine with a content of 12.79% and leucine was the highest essential amino acid. The results of structural studies indicated that the content of pEL was more than 0.58% in corn oligopeptides, and it was stable in five batches of corn oligopeptide samples. This research provides a theoretical basis for developing corn oligopeptide as a new functional food.

Key words： corn oligopeptide; antidepressant; pyroGlu-Leu

Cite this article

CHEN Liang , WANG Yuqing , JI Feng , LI Yueqi , MA Yong , GU Ruizeng . Study on pEL dipeptide in corn oligopeptides[J]. Food and Fermentation Industries, 2021 , 47(3) : 49 -52 . DOI: 10.13995/j.cnki.11-1802/ts.024969

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