Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates

被引：212

作者：

Kou, Xiaohong

Gao, Jie

Xue, Zhaohui ^{[1
]}

Zhang, Zhijun ^{[2
]}

Wang, Hua

Wang, Xu ^{[3
]}

机构：

[1] Tianjin Univ, Dept Food Sci, Sch Chem Engn & Technol, Tianjin 300072, Peoples R China

[2] Tianjin Forestry & Fruit Tree Inst, Tianjin 300112, Peoples R China

[3] Tianjin Univ, Sch Agr & Bioengn, Tianjin 300072, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 50卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Chickpea albumin hydrolysate; Antioxidant peptide; Amino acid sequence; Free radical scavenging; LC-ESI-MS/MS; PROTEIN HYDROLYSATE; DIGESTS;

D O I：

10.1016/j.lwt.2012.08.002

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Albumin derived from chickpea was hydrolyzed sequentially using Alcalase and Flavorzyme proteases for production of antioxidant peptides. To identify antioxidant peptides, chickpea albumin hydrolysate (CAH) was fractionated using size exclusion chromatography (G-25) methods. Antioxidant and free radical-scavenging activities of peptides purified from the CAH were evaluated using reducing power assays with 1,1-diphenyl-2-pycrylhydrazyl (DPPH) and TEAC as well as with hydroxyl radical-scavenging assays. The results demonstrated that chickpea peptide (CPe)-III exhibited the highest antioxidant activity compared to the other hydrolysates. CPe-III was identified to be RQSHFANAQP (1155 Da) by LC-ESI-MS/MS. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：591 / 598

页数：8

共 34 条

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[2]

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