FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 113-116.doi: 10.7506/spkx1002-6630-201115026

• Basic Research • Previous Articles     Next Articles

Preparation of Antioxidant Peptides from Naked Oat Globulin by Alkaline Protease Hydrolysis

ZHANG Mei-li，LIN Rui，GUAN Wen-di，MASARINA (College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot   

  1. (College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China)
  • Online:2011-08-15 Published:2011-07-26

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Abstract: Naked oat globulin was prepared by Osborne,s method and hydrolyzed by alkaline protease. The antioxidant peptides in the hydrolysate were purified by Sephadex G-25 gel filtration chromatography and their molecular weights were determined. The scavenging capacity of each purified fraction against hydroxyl, superoxide anion and DPPH free radicals was also determined. The results indicated that two fractions were obtained from hydrolyzed naked oat globulin and named as fraction I and fraction II. The molecular weight ranges of fraction I and fraction II were 10738－133929 and 114－861 D, respectively. In addition, fraction II had higher scavenging effect against hydroxyl radicals (IC50 = 0.589 mg/mL), superoxide anion radicals (IC50 = 1.783 mg/mL) and DPPH radicals (IC50 = 0.095 mg/mL) than fraction I and the hydrolysate.

Key words: alkaline protease, naked oat, globulin, antioxidant, bioactive peptides

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