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Isolation and identification of antioxidant peptides from tartary buckwheat albumin ( Fagopyrum tataricum Gaertn .) and their antioxidant activities
Author(s) -
Luo Xiaoyu,
Fei Ye,
Xu Qingzhong,
Lei Tingwen,
Mo Xiaochuan,
Wang Zhuting,
Zhang Lilin,
Mou Xia,
Li Hongmei
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15004
Subject(s) - fagopyrum tataricum , chemistry , antioxidant , dpph , hydrolysate , fagopyrum , lipid peroxidation , food science , biochemistry , hydrolysis , botany , rutin , biology
Tartary buckwheat ( Fagopyrum tataricum Gaertn .) albumin was hydrolyzed by alkaline protease, and three new antioxidant peptides (P1, P2, and P3) were successfully separated from the hydrolysate (TBAH). The sequences of the three antioxidant peptides were Gly‐Glu‐Val‐Pro‐Trp (GEVPW), Tyr‐Met‐Glu‐Asn‐Phe (YMENF), and Ala‐Phe‐Tyr‐Arg‐Trp (AFYRW), and their molecular weights were 586.65, 702.79, and 741.85 Da, respectively. All three peptides have a good antioxidant capacity, and P3 (AFYRW) demonstrates the best antioxidant activity of the three. The IC 50 values of AFYRW for scavenging hydroxyl radicals (OH · ) and (1,1‐diphenyl‐2‐picrylhydrazyl) DPPH · free radicals were 0.65 and 0.64 mM, respectively. In addition, AFYRW exhibits the strongest lipid peroxidation inhibition ability and the highest reducing power. The results of this research indicate that the three isolated peptides can be used in the development of various antioxidant additives in the food and pharmaceutical industries.