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Chromatographic Separation and Tandem MS Identification of Active Peptides in Potato Protein Hydrolysate That Inhibit Autoxidation of Soybean Oil-in-Water Emulsions

被引：46
作者：
Cheng, Yu [2 ,3 ]
Chen, Jie [2 ,3 ]
Xiong, Youling L. [1 ]
机构：
[1] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA
[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 15期
关键词：
Potato protein hydrolysate; antioxidant; emulsion; lipid oxidation; peptide sequence; RADICAL-SCAVENGING ACTIVITIES; ANTIOXIDANT ACTIVITY; LIPID OXIDATION; NATURAL ANTIOXIDANTS; MICROBIAL PROTEASES; BETA-LACTOGLOBULIN; PEROXIDATION; FRACTIONS; CARNOSINE; HISTIDINE;
D O I：
10.1021/jf101556n
中图分类号：
S [农业科学];
学科分类号：
082806 [农业信息与电气工程];
摘要：
A previously developed antioxidative potato protein hydrolysate was fractionated using gel filtration. The efficacy of different fractions for inhibiting lipid oxidation in soybean oil-in-water emulsions, neutralizing 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+center dot)) radicals, and chelating prooxidative metal ions was investigated. Low-molecular-weight fraction Peak 3 (709 Da) exhibited the strongest antioxidant activity and radical scavenging activity. Active peptides based on the ABTS(+center dot) scavenging assay were isolated by RP-HPLC and purified by UPLC. The amino acid sequence determination by MS/MS identified eight prominent peptides in the antioxidative Peak 3 fraction, of which Thr-Tyr, Tyr-Phe-Glu, Tyr-Ser-Thr-Ala, and Asn-Tyr-Lys-Gln-Met matched the sequence of papatin.
引用
收藏
页码：8825 / 8832
页数：8
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