Abstract
This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa
and <3 kDa) 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 3–5 kDa and <3 kDa fractions
were further fractionated by size exclusion chromatography. All
sub-fractions showed high Fe2+ chelating activity. The DPPH
radical-scavenging activity of the 3–5 kDa fraction was exerted mainly
by one sub-fraction dominated by peptides with masses below 600 Da. The
DPPH radical-scavenging activity of the <3 kDa 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.
Original language | English |
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Journal | Food Chemistry |
Volume | 204 |
Pages (from-to) | 409-419 |
Number of pages | 11 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2016 |
Keywords
- Amino acids
- Antioxidant
- Cod protein hydrolysates
- LC–MS/MS characterisation
- Peptides
- Food Science
- Analytical Chemistry
- LC-MS/MS characterisation
- Free radicals
- Hydrolysis
- Molecular weight
- Proteins
- Size exclusion chromatography
- Anti oxidative activity
- Anti-oxidant activities
- Chelating activity
- DPPH radical scavenging activities
- LC-MS/MS
- Low molecular weight
- Low-molecular-weight peptides
- Protein hydrolysate
- Antioxidants