Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase

作者：Di Pierro Giovanna; O' Keeffe Martina B; Poyarkov Alexey; Lomolino Giovanna; FitzGerald Richard J^*

来源：Food Chemistry, 2014, 156: 305-311.

DOI：10.1016/j.foodchem.2014.01.080

• Ficus carica L
• Sodium caseinate
• beta-Casein
• Degree of hydrolysis
• Bioactive peptides
• Antioxidant activity
• ORAC(FL) assay
• Mass spectrometry

Ficus carica L latex proteinase preparation was investigated for its ability to produce antioxidant hydrolysates/peptides from bovine casein (CN). The Oxygen Radical Absorbance Capacity (ORAC) values for NaCN and beta-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to 1.19 umol Trolox equivalents/ mg freeze-dried sample, respectively. Gel permeation HPLC showed that the beta-CN hydrolysate with a degree of hydrolysis of 21% had 65% of peptide material with a molecular mass %26lt;500 Da. The RP-UPLC profiles also indicated that beta-cN was substantially hydrolysed during the early stages of hydrolysis. Analysis of the 4 h beta-CN hydrolysate by LC-ESI-MS/MS allowed identification of 8 peptide sequences with potential antioxidant properties. 2014 Elsevier Ltd.

• 出版日期2014-8-1