| Literature DB >> 26988519 |
K H Sabeena Farvin1, Lisa Lystbæk Andersen2, Jeanette Otte3, Henrik Hauch Nielsen2, Flemming Jessen2, Charlotte Jacobsen2.
Abstract
This study aimed to characterise peptide fractions (>5kDa, 3-5kDa and <3kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3-5kDa and <3kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe(2+) chelating activity. The DPPH radical-scavenging activity of the 3-5kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600Da. The DPPH radical-scavenging activity of the <3kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.Entities:
Keywords: Amino acids; Antioxidant; Cod protein hydrolysates; LC–MS/MS characterisation; Peptides
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Year: 2016 PMID： 26988519 DOI： 10.1016/j.foodchem.2016.02.145
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514