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Isolation and identification of antioxidant peptides derived from whey protein enzymatic hydrolysate by consecutive chromatography and Q-TOF MS

Published online by Cambridge University Press:  22 July 2013

Qiu-Xiang Zhang ,
Hui Wu ,
Yu-Fang Ling  and
Rong-Rong Lu
Qiu-Xiang Zhang
Affiliation:
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
Hui Wu
Affiliation:
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
Yu-Fang Ling
Affiliation:
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
Rong-Rong Lu*
Affiliation:
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
*
*For correspondence; e-mail: lurr@jiangnan.edu.cn
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Abstract

To isolate and identify antioxidant peptides from enzymatically hydrolysed whey protein, whey protein isolate was hydrolysed by different protease (trypsin, pepsin, alcalase 2·4L, promatex, flavourzyme, protease N). The hydrolysate generated by alcalase 2·4L had the highest antioxidant activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, superoxide radicals and in a linoleic acid peroxidation system induced by Fe2+. The IC50 values of DPPH and superoxide radical scavenging activities of the hydrolysate decreased significantly (6·89 and 38·88%, respectively) after treatment with macroporous adsorption resin. Seven different peptides showing strong antioxidant activities were isolated from the hydrolysate using consecutive chromatographic methods including gel filtration chromatography and high-performance liquid chromatography. The molecular mass and amino acids sequences of the purified peptides were determined using a Quadrupole time-of-flight mass spectrometer (Q-TOF MS). One of the antioxidative peptides, Trp–Tyr–Ser–Leu, displayed the highest DPPH radical scavenging activity (IC50=273·63 μm) and superoxide radical scavenging activity (IC50=558·42 μm). These results suggest that hydrolysates from whey proteins are good potential source of natural antioxidants.

Keywords

Whey proteinlipid peroxidationradical scavenging activityantioxidative peptideQ-TOF MS

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 3 , August 2013 , pp. 367 - 373
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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