文献类型： 外文期刊
作者： Ma, Sarina 1 ; Zhang, Meili 1 ; Beta, Trust 3 ; Dong, Tungalag 1 ; Bao, Xiaolan 1 ; Li, Ziqin 2 ;
作者机构： 1.Inner Mongolia Agr Univ, Dept Food Sci & Engn, 306 Zhaowuda Rd, Hohhot 010018, Inner Mongolia, Peoples R China
2.Inner Mongolia Acad Agr & Anim Husb Sci, Inst Agriprod Proc Sci & Technol, Hohhot, Peoples R China
3.Univ Manitoba, Dept Food Sci, Winnipeg, MB, Canada
4.Univ Manitoba, Richardson Ctr Funct Foods & Nutraceut, Winnipeg, MB, Canada
关键词： Oat glutelin hydrolysates;antioxidant peptides;amino acid sequence;ESI-MS/MS
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）
ISSN： 1947-6337
年卷期： 2017 年 15 卷 4 期
页码：
收录情况： SCI
摘要： Glutelins derived from oats were purified and hydrolyzed sequentially using alcalase proteases for production of antioxidant peptides. The antioxidant activities of oat glutelin peptides were evaluated using reducing power methods including hydroxyl and 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging assays. The results demonstrated that oats glutelin peptide D-1a exhibited the highest antioxidant activity compared to the other hydrolysates. D-1a was identified to be His-Tyr-Asn-Ala-Pro-Ala-Leu (784.38Da) by electrospray ionization mass spectrometry (ESI-MS/MS).
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