Abstract
| Original language | English |
|---|---|
| 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
Cite this
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Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions. / Farvin Habebullah, Sabeena; Andersen, Lisa Lystbæk; Otte, Jeanette; Nielsen, Henrik Hauch; Jessen, Flemming; Jacobsen, Charlotte.
In: Food Chemistry, Vol. 204, 2016, p. 409-419.Research output: Contribution to journal › Journal article › Research › peer-review
TY - JOUR
T1 - Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions
AU - Farvin Habebullah, Sabeena
AU - Andersen, Lisa Lystbæk
AU - Otte, Jeanette
AU - Nielsen, Henrik Hauch
AU - Jessen, Flemming
AU - Jacobsen, Charlotte
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - Amino acids
KW - Antioxidant
KW - Cod protein hydrolysates
KW - LC–MS/MS characterisation
KW - Peptides
KW - Food Science
KW - Analytical Chemistry
KW - LC-MS/MS characterisation
KW - Free radicals
KW - Hydrolysis
KW - Molecular weight
KW - Proteins
KW - Size exclusion chromatography
KW - Anti oxidative activity
KW - Anti-oxidant activities
KW - Chelating activity
KW - DPPH radical scavenging activities
KW - LC-MS/MS
KW - Low molecular weight
KW - Low-molecular-weight peptides
KW - Protein hydrolysate
KW - Antioxidants
U2 - 10.1016/j.foodchem.2016.02.145
DO - 10.1016/j.foodchem.2016.02.145
M3 - Journal article
VL - 204
SP - 409
EP - 419
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -