Volume 3, Issue 3, June 2015, Page: 123-132
Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates
Muhammad Jamirul Ashad Zehadi, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Kingsley Masamba, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Yue Li, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Maoshen Chen, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Xuemei Chen, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Hafiz Rizwan Sharif, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Fang Zhong, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Received: Apr. 1, 2015;       Accepted: Apr. 11, 2015;       Published: Apr. 24, 2015
DOI: 10.11648/j.jps.20150303.13      View  5435      Downloads  244
Abstract
Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.
Keywords
Lentils, Lentils Peptide Hydrolysate, Antioxidant Properties, Sdspage
To cite this article
Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, Hafiz Rizwan Sharif, Fang Zhong, Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates, Journal of Plant Sciences. Vol. 3, No. 3, 2015, pp. 123-132. doi: 10.11648/j.jps.20150303.13
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