Antioxidant activity of peptide fractions of capelin protein hydrolysates

被引：157

作者：

Amarowicz, R ^{[1
]}

Shahidi, F ^{[1
]}

机构：

[1] MEM UNIV NEWFOUNDLAND,DEPT BIOCHEM,ST JOHNS,NF A1B 3X9,CANADA

来源：

FOOD CHEMISTRY | 1997年 / 58卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(96)00229-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Four peptide fractions were separated from protein hydrolysates of capelin (Mallotus villosus) using Sephadex G-10 gel filtration column chromatography. Antioxidant activity of each fraction was determined in a beta-carotene-linoleate model system. One isolated fraction possessed a notable antioxidant activity, another two had a weak efficacy while the fourth exerted a prooxidant effect. Two-dimensional thin layer chromatography (TLC) of isolated fractions gave spots with both antioxidant and prooxidant activities. Two prooxidant compounds were separated from the hydrolysate by preparative TLC using silica gel plates. One compound exhibited a maximum absorption at 254 nm while the other absorbed at 260 nm. Copyright (C) 1996 Elsevier Science Ltd.

引用

页码：355 / 359

页数：5

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