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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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