Journal article
Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions
National Food Institute, Technical University of Denmark1
University of Copenhagen2
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark3
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark4
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.
| Language: | English |
|---|---|
| Publisher: | Elsevier BV |
| Year: | 2016 |
| Pages: | 409-419 |
| ISSN: | 18737072 and 03088146 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodchem.2016.02.145 |
| ORCIDs: | 0000-0002-9444-9102 , Jessen, Flemming and Jacobsen, Charlotte |
Amino acids Analytical Chemistry Anti oxidative activity Anti-oxidant activities Antioxidant Antioxidants Chelating activity Cod protein hydrolysates DPPH radical scavenging activities Food Science Free radicals Hydrolysis LC-MS/MS LC-MS/MS characterisation LC–MS/MS characterisation Low molecular weight Low-molecular-weight peptides Molecular weight Peptides Protein hydrolysate Proteins Size exclusion chromatography
