FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 66-69.doi: 10.7506/spkx1002-6630-201309015

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Isolation, Purification and Antioxidant Activity of Sesame Peptide from Solid-state Fermentation

PENG Hui-hui1,LI Lü-mu1,2,3,*,QIAN Kun3,XU Fa-zhi2,WU Dong3,ZHOU Fen3,DING Xiao-ling2   

  1. 1. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China;
    2. College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China;
    3. Anhui Animal Biological Engineering Technology Research Center, Hefei 230031, China
  • Received:2012-04-25 Revised:2013-03-15 Online:2013-05-15 Published:2013-05-07
  • Contact: LI Lü-mu E-mail:llm56@ahau.edu.cn

Abstract:

The antioxidant activity of small peptide from sesame meal subjected to solid-state fermentation was studied.
Active small peptides were extracted from fermented sesame seed meal and three peptides with different molecular weights
were separated and purified by Sephadex G-15, named as Peptides 3, 4 and 6. The antioxidant activity of sesame peptide was
also systematically analyzed. DPPH scavenging activity was measured and salicylic acid method for the scavenging activity
and ferric ion reducing ability method for the determination of its total reduction capacity. DPPH radical scavenging activity
of 1 mg/mL crude extract and the peptide with 3 or 4 amino acid residues was 90%, but the DPPH radical scavenging
activity of the peptide with 6 amino acid residues was 80%. In addition, the hydroxyl radical scavenging rate of 0.6 mg/mL
peptide with 3 or 4 amino acid residues was 100%, while the hydroxyl radical scavenging rate of the crude extract and the
peptide with 6 amino acid residues was 90%. Total reducing capacity of 4 mg/mL crude extract and the peptide with 4 or 6
amino acid residues, and 2 mg/mL peptide with 3 amino acid residues was equivalent to 0.5 mg/mL glutathione. These results
showed that small peptides from solid-state fermentation of sesame meal have strong reducing power and strong scavenging effect on
DPPH and hydroxyl free radicals. The antioxidant activity can be enhanced when the molecular weight of sesame peptide is reduced.

Key words: sesame, peptide, separation and purification, antioxidant activity

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