Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 15, Pages 8825-8832Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf101556n
Keywords
Potato protein hydrolysate; antioxidant; emulsion; lipid oxidation; peptide sequence
Funding
- Ministry of Science and Technology, China [2006AA10Z325, 2007AA10Z323, SKLF-MB-200803]
- National Natural Science Foundation, China [20976071]
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A previously developed antioxidative potato protein hydrolysate was fractionated using gel filtration. The efficacy of different fractions for inhibiting lipid oxidation in soybean oil-in-water emulsions, neutralizing 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+center dot)) radicals, and chelating prooxidative metal ions was investigated. Low-molecular-weight fraction Peak 3 (709 Da) exhibited the strongest antioxidant activity and radical scavenging activity. Active peptides based on the ABTS(+center dot) scavenging assay were isolated by RP-HPLC and purified by UPLC. The amino acid sequence determination by MS/MS identified eight prominent peptides in the antioxidative Peak 3 fraction, of which Thr-Tyr, Tyr-Phe-Glu, Tyr-Ser-Thr-Ala, and Asn-Tyr-Lys-Gln-Met matched the sequence of papatin.
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