Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology

作者：Lin, Songyi; Liang, Rong; Xing, Jie; Li, Xingfang; Yu, Yali^*; Wang, Jia

来源：International Journal of Food Engineering, 2017, 13(3): 20160093.

DOI：10.1515/ijfe-2016-0093

• antioxidant peptides
• pulsed electric field
• antioxidant activity
• peptide structures

The purpose of the study was to evaluate the relationship between antioxidant activity improvement and structure changes of peptide (Ser-His-Glu-Cys-Asn (SHECN) isolated from soybean treated by pulsed electric field (PEF). The two-factor-at-a-time (TFAT) was performed to investigate interaction of electric field intensity (5, 10, 15 and 20 kV/cm) and pulse frequency (1,800 and 2,400 Hz) on antioxidant activity improvement and structure changes. Compared with untreated peptide, DPPH radical inhibition of SHECN was significantly increased to 95.54 +/- 0.16 % at optimal conditions (electric field intensity 15 kV/cm, pulse frequency 1,800 Hz and a retention time of 2 h). Results showed that the primary structure of SHECN had not been changed based on the nuclear magnetic resonance analysis. However, the secondary structure of peptide, especially alpha-helix can be changed. These results suggested that mechanism of antioxidant activity improvement is related to secondary structure changes.

• 出版日期2017-3
• 单位吉林大学; 大连工业大学