Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
复制标题
鹰嘴豆蛋白水解物 (CPH) 的抗氧化和自由基清除活性
DOI：
10.1016/j.foodchem.2007.04.067
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发表时间：
2008-01-15
期刊：
影响因子：
8.8
通讯作者：
Liu, Jian
中科院分区：
文献类型：
--
作者：
Li, Yanhong;Jiang, Bo;Liu, Jian
鹰嘴豆蛋白水解物(CPH)经Sephadex G-25凝胶过滤分离。采用还原能力法、亚油酸自氧化抑制法和1，1-二苯基-2-吡咯肼(DPPH)/超氧阴离子/羟基自由基清除实验测定了四个CPH组分(Fra.I、Fra.II、Fra.III和Fra.IV)的抗氧化和清除自由基活性。在亚油酸氧化体系中，FRA.IV的抗氧化活性(81.13%)接近α-生育酚(83.66%)，但低于BHT(99.71%)。氨基酸分析表明，抗氧化活性最强的Fra.IV具有最高的疏水氨基酸总量(38.94%TEA)和疏水性(125.62千卡/摩尔氨基酸残基)。发现Frwa.IV的分子量分布在200~3000 Da之间。(C)2007爱思唯尔有限公司。保留所有权利。
Chickpea protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25. The antioxidant and free radical-scavenging activities of four CPH fractions (Fra.I, Fra.II, Fra.III, and Fra.IV) were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical-scavenging assay. The antioxidant activity of Fra.IV (81.13%) was closer to that of alpha-tocopherol (83.66%) but lower than that of BHT (99.71%) in the linoleic acid oxidation system. Amino acid analyses showed that Fra.IV with the strongest antioxidant activity also had the highest total hydrophobic amino acids content (38.94% THAA) and hydrophobicity (125.62 kcal/mol amino acid residue) compared with the other three fractions. The molecular weight distribution of Frwa.IV was found to vary from 200 to 3000 Da. (C) 2007 Elsevier Ltd. All rights reserved.