Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(10), 675-680
DOI: 10.12691/jfnr-2-10-4
Open AccessArticle

The Purification of Free Radical Scavenging Peptides from Naked Oats

Sarina Ma1, Meili Zhang1, , Xiaolan Bao1 and Tongalag Dong1

1Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R.China

Pub. Date: September 22, 2014

Cite this paper:
Sarina Ma, Meili Zhang, Xiaolan Bao and Tongalag Dong. The Purification of Free Radical Scavenging Peptides from Naked Oats. Journal of Food and Nutrition Research. 2014; 2(10):675-680. doi: 10.12691/jfnr-2-10-4

Abstract

The present study conducted enzymatic hydrolysis of naked oats glutelin by Alcalase ( FG).Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) result showed that the molecular weight of naked oats glutelin ranged from 14 to 97 kDa. Ion exchange chromatography was used to isolate and purify naked oats glutelin hydrolysates. The results showed that hydrolysates were purified into 4 fractions by ion exchange chromatography. Fraction D showed higher scavenging effect against hydroxyl radical (IC50 1.40 mg mL-1), and 2,2-Dipheyl-1-picrylhydrazyl (DPPH) radical (IC50 1.26 mg mL-1) than the other 3 fractions. Moreover, fraction D exhibited higher scavenging effect against hydroxyl and DPPH radical than the hydrolysates. Free radical scavenging capacity of naked oats glutelin hydrolysates was improved by isolation and purification.

Keywords:
naked oats glutelin enzymatic hydrolysis purification free radical

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