FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (8): 36-44.doi: 10.7506/spkx1002-6630-20181130-356

• Food Chemistry • Previous Articles     Next Articles

Preparation of Small Molecular Antioxidant Peptides from Flaxseed Meal

ZHANG Wenmin, ZHANG Jian, ZHOU Haochun, ZHAO Di, LI He, LIU Xinqi, XIAO Lin   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; 2. Shandong Longlive Bio-Technology Co. Ltd., Yucheng 251200, China)
  • Online:2020-04-25 Published:2020-04-20

Abstract: Objective: To extract protein from flaxseed meal and then use it to prepare antioxidant active peptides. Methods: Flaxseed protein was digested with alcalase, neutral protease or trypsin, and the antioxidant activities of the hydrolysates were characterized by measuring total antioxidant capacity, Ferric ion reducing antioxidant power (FRAP), hydroxyl radical scavenging ability and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging ability. The molecular mass (mw) distribution of the protein and its hydrolysates were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and gel permeation chromatography. The most antioxidant-active components were identified by HPLC-MS/MS analysis. Results: The smaller peptides (< 3 kDa) isolated from the alcalase hydrolysate had stronger antioxidant activity than did the larger ones (3–10 kDa). The total antioxidant capacity of the smaller peptides at 10 mg/mL was equivalent to (1.77 ± 0.03) mmol/L FeSO4, the hydroxyl radical scavenging rate was (57.13 ± 1.47) %, and the ability to scavenge ABTS radical cation was equivalent to (1.19 ± 0.03) mmol/L Trolox equivalent concentration. The protein content of fraction F2 with the strongest antioxidant activity separated by gel permeation chromatography accounted for 20% of the total amount. The antioxidant activity of F2 at 0.1 mg/mL was equivalent to 0.29 mmol/L FeSO4, accounting for 45.3% of the total. The flaxseed meal protein contained a full range of amino acids including the eight essential ones and thus could be considered as a high-quality plant protein. The antioxidant activity of its hydrolysates seemed to be affected by the specificity of the hydrolases and the molecular mass of the peptides. Flaxseed meal can be used to produce high antioxidant-active peptides.

Key words: flaxseed meal protein, flaxseed meal peptide, antioxidant activity, alcalase

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