您好,欢迎访问广东省农业科学院 机构知识库!

Enzymes-dependent antioxidant activity of sweet apricot kernel protein hydrolysates

文献类型: 外文期刊

作者: Huang, Chuanqing 1 ; Tang, Xiaoyue 1 ; Liu, Zeyu 1 ; Huang, Wenqian 3 ; Ye, Yong 1 ;

作者机构: 1.South China Univ Technol, Sch Chem & Chem Engn, Guangzhou 510640, Peoples R China

2.Jiangxi Environm Engn Vocat Coll, Ganzhou 341000, Peoples R China

3.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangzhou 510610, Peoples R China

关键词: Iron-chelating peptides; Sweet apricot kernel protein; Enzymatic hydrolysis; Enzymes-dependent structure-antioxidant ac-; tivity relationship

期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:6.056; 五年影响因子:6.295 )

ISSN: 0023-6438

年卷期: 2022 年 154 卷

页码:

收录情况: SCI

摘要: The bioactive peptides derived from sweet apricot kernel residue after oil extraction exhibit different bioactivities, but their structure-activity relationships have not yet been established. In this research, the antioxidant activities (hydroxyl, superoxide anion, DPPH radical scavenging capacity and iron-binding ability) of sweet apricot kernel protein hydrolysates (SAKPHs) obtained by different enzymes at the temperature range (37-70 degrees C) were evaluated. The amino acid sequences of the hydrolysates by different enzymes were identified by LC-ESIMS/MS. The results showed that five novel antioxidant peptides with Lysine at the C-terminal end were found in the Neutrase' SAKPHs. Two peptides with Serine-terminal end in the Alcalase' SAKPHs and with N-terminal end in the Papain' SAKPHs were obtained respectively. Three atypical peptides were detected in the Flavourzyme' SAKPHs. The SAKPHs by the Alcalase (SAKPHs-A) at 50 degrees C had highest degree of hydrolysis and a relatively smaller molecular weight distribution compared with the other three proteases, and presented the higher antioxidant activity. The N-terminal peptide SHNLPILR containing a side chain combination of aspartic acid and histidine contributes to the stronger antioxidant activities of SAKPHs-A. This research supplies a guideline for functional peptides released from dietary proteins by the utilization of specific enzymes in the food industry.

  • 相关文献
作者其他论文 更多>>