Separation and Purification of Antioxidant Peptides from Yellow Mealworm

doi:10.7506/spkx1002-6300-200922040

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22): 180-183.doi: 10.7506/spkx1002-6300-200922040

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Separation and Purification of Antioxidant Peptides from Yellow Mealworm

ZHANG Li-sha，ZHANG Jian-xin*，OU Xiao-feng，ZHANG Li-jia

College of Food Science and Engineering, Northwest A＆F University, Yangling 712100, China

Received:2008-12-17 Online:2009-11-15 Published:2010-12-29
Contact: ZHANG Jian-xin*， E-mail:zhangjx59@foxmail.com

Abstract

Abstract:

In order to prepare antioxidant peptides from yellow mealworm, yellow mealworm protein powder was hydrolyzed through dual enzyme system and hydrolysates were purified using Sephadex G-25 and ion-exchange column chromatography. The distribution of molecular weight and antioxidant capability of each component were determined. Meanwhile, amino acid composition of the optimal antioxidant peptide was also analyzed. Results indicated that antioxidant peptides from yellow mealworm exhibited strong scavenging capability to hydroxyl free radicals and superoxide free radicals with the scavenging rates reaching 74.20 % and 87.32 %, respectively.

Key words: yellow mealworm protein, antioxidant peptide, separation and purification

CLC Number:

Q969.481.1

ZHANG Li-sha，ZHANG Jian-xin*，OU Xiao-feng，ZHANG Li-jia. Separation and Purification of Antioxidant Peptides from Yellow Mealworm[J]. FOOD SCIENCE, 2009, 30(22): 180-183.

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Separation and Purification of Antioxidant Peptides from Yellow Mealworm

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