Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin

doi:10.7506/spkx1002-6630-20181114-164

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (24): 40-45.doi: 10.7506/spkx1002-6630-20181114-164

• Food Chemistry • Previous Articles Next Articles

Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin

LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2. National Engineering Laboratory on Wheat and Corn Further Processing, Changchun 130118, China)

Online:2019-12-25 Published:2019-12-24

Abstract

Abstract: Two peptides with strong antioxidant activity were seprate and purified from the alkaline protease of pine nut kernel albumin hydrolysate by by ultrafiltration, column chromatographies on Sephadex G-25, and Sephadex G-15 and reversed-phase high-performance liquid chromatography, and their structure was identified by electrospray ionization tandem mass spectrometry (ESI-MS/MS). The peptides were found to be Phe-Phe-Pro-Tyr (FFPY) and Tyr-Leu-Pro-Phe (YLPF) with molecular masses were 572.67 and 538.65 Da, respectively. Solid phase synthesis of FFPY and YLPF was performed with a purity of 99.16% and 99.91%. It was proved that the oxygen radical absorbance capacity (ORAC) values of FFPY and YLPF were 7 329.63 and 2 835.47 μmol/g, respectively.

Key words: pine nut kernel albumin, antioxidant peptides, separation and purification, structural identification

CLC Number:

TS209

LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong. Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin[J]. FOOD SCIENCE, 2019, 40(24): 40-45.

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Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin

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