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Abstract Isolation and purification of peptides by enzymatic hydrolysis may have a significant effect on their antioxidant activity. In the present study, antioxidant peptides were isolated and purified from hydrolysates… Click to show full abstract
Abstract Isolation and purification of peptides by enzymatic hydrolysis may have a significant effect on their antioxidant activity. In the present study, antioxidant peptides were isolated and purified from hydrolysates by digestion of the pea protein with alcalase. Electron paramagnetic resonance (EPR) spectroscopy utilizing the 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to optimize the preparative protocol. The obtained peptides were identified by nano-LC-ESI-MS/MS and their biological activity was evaluated by the Peptide Ranker method. Our results showed that the second fraction (F1-2) purified from and a hydroxyl (OH) radical scavenging rate of 28.43 ± 1.54% (P
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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