Effects of peptide fractions with different isoelectric points from wheat gluten hydrolysates on lipid oxidation in pork meat patties.

Wheat gluten hydrolysate (WGH) was fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing (autofocusing). Cooked pork patties were stored at 4 and 20 °C in the dark. WGH and autofocusing fractions suppressed the oxidation of lipids in the patties. The acidic (pI < 3.0) and basic (pI > 9.0) autofocusing fractions suppressed lipid oxidation in the cooked patties to a greater extent than other fractions and WGH. Each autofocusing fraction was evaluated by 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activities, β-carotene bleaching, oxygen radical absorbance capacity, and Fe(2+) chelating assays; however, none of the in vitro assays predicted the suppressive effect of WGH on lipid oxidation in the cooked patties. These findings suggest that the microdistribution of peptides in food systems and their interaction with food matrix compounds play a significant role in the suppression of lipid oxidation in meat patties rather than radical scavenging activity.