Preparation and properties of antioxidant peptides from wampee seed protein

Autor: Yong-Jian Ke, Xiu-Yun Ma, Yong Liu, Yu-Ping Xie, Lin-Na Liu
Rok vydání: 2021
Předmět:
Zdroj: Journal of Food Measurement and Characterization. 16:410-419
ISSN: 2193-4134
2193-4126
DOI: 10.1007/s11694-021-01164-6
Popis: The antioxidant peptides from wampee seed protein (WSP) were prepared by enzymatic hydrolysis, and the hydrolysis parameters were optimized by response surface methodology. The obtained peptides’ properties were investigated by foaming capacity (FC), foaming stability (FS), water holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), radical scavenging assays, SEM, and FTIR. The results showed that the optimal hydrolysis parameters were enzyme to substrate mass ratio of 0.15, enzymolysis time of 128 min, enzymolysis temperature of 33 ℃, and enzymolysis pH of 8.2. The obtained peptides contained 16 kinds of amino acids and were rich in asparagine, glutamic acid, leucine, arginine, and valine. The EC50 values of DPPH and ABTS radical scavenging effect of antioxidant peptides were 2.29 and 1.66 mg/mL, respectively, displaying an excellent antioxidant activity. Compared with WSP, the WHC and FS of antioxidant peptides decreased, but the OHC, EAI, ESI, and FC increased. The antioxidant peptides exhibited a rough and uneven surface morphology with irregular pores. The obtained peptides’ secondary structure was the mainly random coil, suggesting a transformation process from the WSP’s ordered structure to the peptides’ disordered structure. These results indicated that the antioxidant peptides could be used as a potential antioxidant in the food industry.
Databáze: OpenAIRE
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