The wheat oligopeptides were obtained by enzymatic hydrolysis, separation, purification, concentration, and spray drying. The physicochemical indexes, amino acid composition, molecular weight distribution, and functional activity characteristic peptides of wheat oligopeptides were analyzed. Results showed that the total protein content (dry basis) of wheat oligopeptides was 93.27%, the peptide content (dry basis) was 79.77%, and the molecular mass was mainly distributed below 1 000 u, accounting for 92.60%. The total amino acids of wheat oligopeptides were 91.56%, especially the glutamic acid content accounted for the highest proportion of 37.13%. In addition, five functionally active characteristic peptides were identified from wheat oligopeptides by ultra-fast liquid chromatography-tandem triple quadrupole mass spectrometry. The ingredients were pyroglutamyl glutamyl proline tripeptide (pEQP), valyl glutamyl glutamine tripeptide (VQQ), alanyl-glutamine dipeptide (AQ), sericyl glutamine dipeptide (SQ), and isoleucyl glutamine dipeptide (IQ), and their contents were 0.464%, 0.046%, 0.191%, 0.446%, and 0.145%, respectively. The content of wheat oligopeptides was stable between batches, laying the material foundation for the application of wheat oligopeptides to protect gastrointestinal mucosa in nutritious and healthy food.
FANG Lei
,
LI Yiguang
,
CHEN Liang
,
LIAO Qun
,
WANG Yuqing
,
LIU Dan
,
ZHANG Xinxue
,
XU Jinzhen
,
LIU Wenjun
,
LIU Wenying
. Study on nutritional components and characteristic functional peptides of wheat oligopeptides[J]. Food and Fermentation Industries, 2023
, 49(11)
: 178
-182
.
DOI: 10.13995/j.cnki.11-1802/ts.031455
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