Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates
Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates
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鹰嘴豆 (Cicer arietinum L.) 白蛋白水解物中抗氧化肽的纯化和鉴定
DOI：
10.1016/j.lwt.2012.08.002
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发表时间：
2013-03-01
影响因子：
6
通讯作者：
Wang, Xu
中科院分区：
文献类型：
--
作者：
Kou, Xiaohong;Gao, Jie;Wang, Xu
采用Alcalase和Flavorzyme蛋白酶依次水解鹰嘴豆白蛋白，生产抗氧化肽。为了确定抗氧化肽，鹰嘴豆白蛋白水解物（CAH）分级使用尺寸排阻色谱法（G-25）的方法。采用1，1-二苯基-2-吡喃肼（DPPH）和TEAC还原力测定法以及羟自由基清除试验，对从CAH中纯化的多肽的抗氧化和自由基清除活性进行了评价。结果表明，鹰嘴豆肽（CPe）-III表现出最高的抗氧化活性相比，其他水解产物。通过LC-ESI-MS/MS鉴定CPe-III为RQSHFANAQP（1155 Da）。（C）2012 Elsevier Ltd.保留所有权利。
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.