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Article

The Purification of Free Radical Scavenging Peptides from Naked Oats

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


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 10, 675-680
DOI: 10.12691/jfnr-2-10-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Sarina Ma, Meili Zhang, Xiaolan Bao, 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.

Correspondence to: Meili  Zhang, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R.China. Email: zhangmeili22@sina.com

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.

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