Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

作者：Li, Yanhong; Jiang, Bo^*; Zhang, Tao; Mu, Wanmeng; Liu, Jian

来源：Food Chemistry, 2008, 106(2): 444-450.

DOI：10.1016/j.foodchem.2007.04.067

• chickpea protein hydrolysate
• antioxidant activity
• free radical-scavenging activity
• hydrophobicity
• molecular weight distribution

Chickpea protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25. The antioxidant and free radical-scavenging activities of four CPH fractions (Fra.I, Fra.II, Fra.III, and Fra.IV) were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical-scavenging assay. The antioxidant activity of Fra.IV (81.13%) was closer to that of alpha-tocopherol (83.66%) but lower than that of BHT (99.71%) in the linoleic acid oxidation system. Amino acid analyses showed that Fra.IV with the strongest antioxidant activity also had the highest total hydrophobic amino acids content (38.94% THAA) and hydrophobicity (125.62 kcal/mol amino acid residue) compared with the other three fractions. The molecular weight distribution of Frwa.IV was found to vary from 200 to 3000 Da.

• 出版日期2008-1-15
• 单位食品科学与技术国家重点实验室