Preparation and activity screening of food-derived antioxidant peptides

  • ZHANG Liwei ,
  • ZHANG Bojin ,
  • JIANG Yan ,
  • CUI Yongquan ,
  • YIN Jiayi ,
  • ZHANG Yinghua
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  • 1(Center of Foods Evaluation, State Administration for Market Regulation, Beijing 100070, China)
    2(Food Science College, Northeast Agricultural University, Harbin 150030, China)

Received date: 2022-03-30

  Revised date: 2022-06-23

  Online published: 2023-08-07

Abstract

Apoptosis and tissue damage could be caused by excess reactive oxygen radicals, leading to chronic diseases. Food-derived antioxidant peptides show some potential in the prevention and treatment of diseases. α- lactalbumin, casein, rice bran protein, wheat gluten, and hemp kernel protein were selected to prepare antioxidant peptides, hydrolyzed by alkaline protease hydrolysis and a combination of pepsin and pancreatin respectively, and the antioxidant activity of the hydrolysates were measured. Results showed that the activity of hydrolysates was higher when hydrolyzed by alkaline protease. Moreover, the activity of the hydrolysates of α-lactalbumin, casein, rice bran protein, and glutenin was similar and significantly higher than that of hemp seed protein (P<0.05). Gel chromatography was used to isolate and purify the hydrolysates of four proteins with high antioxidant activity. Determination of the activity of different fractions revealed that the smaller the molecular weight, the higher the antioxidant activity. Finally, six tripeptides and five tetrapeptides were identified from α-lactalbumin, among which WVC, LFY, and YWL were antioxidant peptides with high antioxidant activity.

Cite this article

ZHANG Liwei , ZHANG Bojin , JIANG Yan , CUI Yongquan , YIN Jiayi , ZHANG Yinghua . Preparation and activity screening of food-derived antioxidant peptides[J]. Food and Fermentation Industries, 2023 , 49(13) : 152 -158 . DOI: 10.13995/j.cnki.11-1802/ts.031601

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