Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

作者：Peng Xinyan; Xiong Youling L; Kong Baohua^*

来源：Food Chemistry, 2009, 113(1): 196-201.

DOI：10.1016/j.foodchem.2008.07.068

• Whey protein isolates
• Antioxidant peptide
• Electron spin resonance
• Antioxidant activity

Whey protein isolate (WPI) was hydrolysed for 0.5-8 h using Alcalase, and the 5-h hydrolysate, identified to possess the strongest reducing ability, was subjected to column fractionation and antioxidant activity assays. Sephadex G-10 gel filtration chromatography of the 5-h hydrolysate yielded four fractions (I, II, III and IV) that were composed of peptides of >40k, 2.8-40k, 0.1-2.8k, and <0.1k, respectively. Fraction III exhibited the strongest free radical scavenging effects, which was evidenced by the electron spin resonance (ESR) of 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH center dot) and of trapped hydroxyl ((OH)-O-center dot) and superoxide (O-2(center dot-)) radicals. The results indicated that antioxidant activity of whey protein hydrolysates depended on peptide molecular weight, with peptides of 0.1-2.8k possessing the strongest radical scavenging activity.

• 出版日期2009-3-1
• 单位鲁东大学; 东北农业大学