Extraction of antioxidant peptides from rice dreg protein hydrolysate via an angling method

•Angling method for antioxidant peptide extraction from rice dreg protein hydrolysate.•The sequences of antioxidant peptides are Gly-Asp-Met-Asn-Pro and Leu-Leu-Leu-Arg-Trp.•Angling method can be applied to other systems to get new antioxidant peptides. Selective enrichment of the highly active anti...

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Bibliographic Details
Published in:Food chemistry 2021-02, Vol.337, p.128069-128069, Article 128069
Main Authors: Chen, Mao-Long, Ning, Peng, Jiao, Ye, Xu, Zhou, Cheng, Yun-Hui
Format: Article
Language:English
Subjects:
Angling method
Antioxidant activities
Antioxidant peptides
Antioxidants - chemistry
Chromatography, Liquid
Enrichment
Mass Spectrometry
Metal–organic framework
Oryza - chemistry
Peptides - chemistry
Plant Proteins - chemistry
Protein hydrolysates
Protein Hydrolysates - chemistry
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Summary:•Angling method for antioxidant peptide extraction from rice dreg protein hydrolysate.•The sequences of antioxidant peptides are Gly-Asp-Met-Asn-Pro and Leu-Leu-Leu-Arg-Trp.•Angling method can be applied to other systems to get new antioxidant peptides. Selective enrichment of the highly active antioxidant peptides is required as the lack of an efficient method leads to long screening processes, hampering the research of antioxidant peptides. A simple synthetic metal–organic framework MIL-53 (Cr) was initially applied to extract specific antioxidant peptides from rice dreg protein hydrolysate. The highest active fraction was further purified by reversed-phase high-performance liquid chromatography. The antioxidant peptides with the highest antioxidant activities were identified as Gly-Asp-Met-Asn-Pro and Leu-Leu-Leu-Arg-Trp by LC–MS. These two peptides were synthesized and also exhibited good scavenging activity on the DPPH free radical, superoxide anion free radical and hydroxyl radical, and good chelating ability on Fe2+. The results confirmed that the angling method was effective for antioxidant peptide enrichment from protein hydrolysates.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128069