Purification and identification of antioxidative peptides of palm kernel expeller glutelin-1 hydrolysates
文献类型： 外文期刊
作者： Zheng, Yajun 1 ; Li, Yan 1 ; Zhang, Yufeng 2 ;
作者机构： 1.Shanxi Normal Univ, Inst Food Sci, Linfen 041004, Peoples R China
2.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Peoples R China
期刊名称：RSC ADVANCES （ 影响因子：3.361； 五年影响因子：3.39 ）
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收录情况： SCI
摘要： To obtain hydrolysates with high antioxidant activity and hydrolysis degree, palm kernel expeller glutelin-1 was hydrolyzed by pepsin assisted with high pressure pretreatment. The results of orthogonal experiment revealed that the optimum enzymatic hydrolysis conditions were as follows: enzymes concentration of 2 g/100 g, hydrolysis time of 4 h, temperature 37 degrees C and pH 2.0. Palm kernel expeller glutelin-1 hydrolysate was separated by ultrafiltration, Sephadex G-15 gel chromatography and reversed-phase high performance liquid chromatography. Finally, four peptides Thr-Val-Phe-Asp-Gly-Glu-Leu-Arg (935.5 Da), Ala-Asp-Val-Phe-Asn-Pro-Arg (818.7 Da), Cys-Ala-Gly-Val-Ser-Ala-Ile-Arg (832.4 Da) and Leu-Val-Tyr-Ile-Ile-Gln-Gly-Arg (819.4 Da) were identified and their IC50 values on hydroxyl radical scavenging activities were 38.22 +/- 2.22, 22.16 +/- 1.22, 31.19 +/- 1.67 and 12.85 +/- 0.23 mg mL(-1), respectively. Furthermore, these peptides were chemically synthesized and the peptides ADVFNPR and CAGVSAIR showed good stability against simulated gastrointestinal protease digestion.
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