Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates

被引：62

作者：

Li, Tingting ^{[1
,2
]}

Shi, Caiyue ^{[1
,2
]}

Zhou, Changyu ^{[1
,2
]}

Sun, Xiaobin ^{[1
,2
]}

Ang, Yun ^{[1
,2
]}

Dong, Xiaoli ^{[1
,2
]}

Huang, Ming ^{[1
,2
]}

Zhou, Guanghong ^{[1
,2
]}

机构：

[1] Nanjing Agr Univ, Nanjing Innovat Ctr Meat Prod Proc, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 125卷

基金：

中国国家自然科学基金;

关键词：

Antioxidant capacity; Peptide; Characterization; Prediction; IDENTIFICATION;

D O I：

10.1016/j.lwt.2020.109215

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：

The purpose of present study was to separate novel antioxidant peptides from duck breast protein hydrolysates and characterize their primary sequence, secondary and tertiary structure using Nano-LC-ESI-LTQ-Orbitrap MS/MS, NICOLET IS10 FT-IR and PEPstr server, respectively. Results indicated that peptide fraction P-1 via gel filtration chromatography displayed high DPPH radical quenching effect and reducing power. Fraction P-1 was further purified chromatographically and sequenced as eleven novel antioxidant peptides, in which AGPSIVH possessed the best DPPH inhibition, and LLCVAV exhibited active reducing power, whereas FLLPH and LLCVAV were effective ABTS center dot(+) scavengers. IR study and PEPstr server prediction suggested that spatial structure could play an influential part in antioxidant capacity. Importantly, these peptides were predicted as non-toxic oxidative stress inhibitors, allowing their applications in functional foods.

引用

页数：9

共 34 条

[1]

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate [J].