Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk |
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Authors: | Pyo-Jam Park Won-Kyo Jung Kyung-Soo Nam F Shahidi Se-Kwon Kim |
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Affiliation: | (1) Department of Chemistry, Pukyong National University, 608-737 Pusan, Korea;(2) Laboratory of Pharmacology, College of Medicine, University of Dongguk, 780-714 Kyoungju, Korea;(3) Department of Biochemistry, Memorial University of Newfoundland, A1A 3X9 St. John's, Canada |
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Abstract: | The protein extracted from lecithin-free egg yolk, normally discarded by lecithin processing plants, was hydrolyzed with the
aid of Alcalase, a commercial enzyme. The hydrolysate was separated through a series of ultrafiltration membranes with molecular
weight cutoffs of 10, 5, and 1 kDa; and three types of permeates including 10 K (permeate from 10 kDa), 5 K (permeate from
5 kDa), and 1 K (permeate from 1 kDa) were obtained. The antioxidative efficacy of hydrolysates so obtained was investigated
and compared with α-tocopherol. Furthermore, two different peptides showing strong antioxidative activity were isolated from
the hydrolysates by using consecutive chromatographic methods including ion exchange chromatography on a SP-Sephadex C-25
column, gel filtration on a Sephadex G-25 column, and high-performance liquid chromatography on an octadecylsilane column.
The purity of the peptides was identified using capillary electrophoresis. The isolated peptides were composed of 10 and 15
amino acid residues, and both contained a leucine residue at their N-terminal positions. |
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Keywords: | Antioxidative peptide characterization egg yolk protein purification |
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