现代食品科技2019，Vol.35Issue(9)：22-29,21,9.DOI:10.13982/j.mfst.1673-9078.2019.9.002
茴香种子蛋白质水解物和肽的抗氧化和蛋白质保护潜力
Antioxidant and Protein Protection Potentials of Fennel Seed-derived Protein Hydrolysates and Peptides
摩哈娜达斯·莎美拉 1蔡俊泰 1黄怀祖2
作者信息
- 1. 拉曼大学理学院,马来西亚金宝31900
- 2. 拉曼大学生物多样性研究中心,马来西亚金宝31900
- 折叠
摘要
Abstract
Fennel seed is an edible spice frequently used to enhance the aroma and taste of assorted cooking,and it is treasured across different cultures for its medicinal values.Previous studies have reported on the various bioactivities linked to fennel seeds.However,no much is known of hydrolyzed proteins derived from fennel seeds.In this paper,total proteins were isolated from fennels seeds,followed by enzymatic hydrolysis using four different proteases.The degree of hydrolysis,pH and temperature profiles were reported.Guided by ABTS radical scavenging assay,the alcalase-digested protein hydrolysates were further fractionated using centrifugal filtration,C18 reverse-phase and strong-cation exchange (SCX) fractionations.Compared to the crude hydrolysates,the fractionated hydrolysate demonstrated a 4.5-fold enhancement in its radical scavenging potential.The purified SCX fraction were further analyzed by de novo peptide sequencing,and two peptides sequences were identified and ranged from six to eight amino acids.The identified peptides were tested for their protein protection potential using albumin protein denaturation inhibitory assay,with one of the identified peptides (EDVDFR) showing comparable ECs0 value to that of commercial glutathione (GSH).In summary,fennel seed-derived protein hydrolysates and the identified peptide could potentially be exploited for utilization as health-promoting supplement or as food additive to preserve protein-rich foods.关键词
抗氧化肽/酶水解/茴香籽/蛋白质保护/pH和热稳定性肠稳定性Key words
antioxidant peptide/enzymatic hydrolysis, fennel seeds/protein protection/pH and thermal stability引用本文复制引用
摩哈娜达斯·莎美拉,蔡俊泰,黄怀祖..茴香种子蛋白质水解物和肽的抗氧化和蛋白质保护潜力[J].现代食品科技,2019,35(9):22-29,21,9.
