从蛋清蛋白中纯化和鉴定新型抗氧化肽及其抗氧化活性。

Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities.

机构信息

Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China.

出版信息

Food Chem. 2015 May 15;175:258-66. doi: 10.1016/j.foodchem.2014.11.142. Epub 2014 Nov 29.

DOI:10.1016/j.foodchem.2014.11.142

Abstract

The aim of this study was to isolate antioxidant peptides from egg white protein hydrolysates (EWPH) and identify novel antioxidant peptides by LC tandem mass spectrometric and mid-infrared spectroscopy (MIR). The amino acid composition of peptides was also analyzed by amino acid analyzer on the basis of ninhydrin reaction. Three novel peptides with molecular weights of 628.64 Da, 630.71 Da, and 684.1 Da were identified as Asp-His-Thr-Lys-Glu (DHTKE), Phe-Phe-Glu-Phe-His (FFGFN) and Met-Pro-Asp-Ala-His-Leu (MPDAHL), respectively. DHTKE exhibited the best oxygen radical absorbance capacity (P<0.05). The concentration of FFGFN and MPDAHL to scavenge 50% of DPPH radicals was 80 mM and 60mM, respectively. Thus, the three peptides may have potential applications as a functional food, which could also be used as nutraceutical compounds.

摘要

本研究旨在从蛋清蛋白水解物（EWPH）中分离抗氧化肽，并通过液相串联质谱和中红外光谱（MIR）鉴定新的抗氧化肽。根据茚三酮反应，氨基酸分析仪还分析了肽的氨基酸组成。鉴定出三个分子量为 628.64 Da、630.71 Da 和 684.1 Da 的新型肽，分别为 Asp-His-Thr-Lys-Glu（DHTKE）、Phe-Phe-Glu-Phe-His（FFGFN）和 Met-Pro-Asp-Ala-His-Leu（MPDAHL）。DHTKE 表现出最佳的氧自由基吸收能力（P<0.05）。FFGFN 和 MPDAHL 清除 50%DPPH 自由基的浓度分别为 80 mM 和 60 mM。因此，这三种肽可能具有作为功能性食品的应用潜力，也可用作营养化合物。