Isolation of antioxidative peptide from the protein hydrolysate of Caragana ambigua seeds and its mechanism for retarding lipid auto‐oxidation

2019 ◽  
Vol 99 (6) ◽  
pp. 3078-3085 ◽  
Author(s):  
Yu Jie ◽  
Hongfei Zhao ◽  
Xiaoqi Sun ◽  
Xinran Lv ◽  
Zhuo Zhang ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Antioxidative Peptide

Preparation and Evaluation of Antioxidative Peptide Fractions from Mytilus coruscus Protein

2012 ◽  
Vol 457-458 ◽  
pp. 338-342
Author(s):  
Jia Hui Ma ◽  
Bin Wang ◽  
Yin Feng Xu ◽  
Li Li ◽  
You Le Qu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Efficient Method ◽  
Protein Hydrolysate ◽  
Liquid Ratio ◽  
Mytilus Coruscus ◽  
Antioxidative Peptide ◽  
Solid Liquid ◽  
Preparation And Evaluation ◽  
Peptide Fractions

Using •OH scavenging test, an efficient method had been developed to acquire protein hydrolysate (MMH) from Mytilus coruscus by an orthogonal L9(34) test. The optimal enzymolysis parameters were enzymolysis time 3 h, temperature 60°C, solid-liquid ratio 1:2 and enzyme dose 3%. Enzymolysis temperature and solid-liquid ratio showed significant effects (ANOVA p<0.05) on the hydrolysate preparation. Based on the molecular weight (MW), MMH-I (10

scholarly journals Characterization of antioxidative peptide purified from black eelpout (Lycodes diapterus) hydrolysate

2019 ◽  
Vol 22 (1) ◽  
Author(s):  
Jung Kwon Lee ◽  
Hee-Guk Byun
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Muscle Protein ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Basic Research ◽  
Raw 264.7 Cells ◽  
Antioxidative Peptide

Abstract The functional peptides from protein hydrolysates of various fishery sources have been identified such as antioxidant activity. The main intention of this study was purification and characterization of antioxidative peptide from black eelpout muscle. The antioxidative peptides were purified from black eelpout (Lycodes diapterus) muscle using different proteases. Antioxidant activity of black eelpout hydrolysates was evaluated using DPPH radical scavenging activity. Among six hydrolysates, the pepsin hydrolysate had the highest antioxidant activity compared to the other hydrolysates. Therefore, it was further purified and a peptide with seven amino acid residues of DLVKVEA (784 Da) was identified by amino acid sequence analysis. The EC50 value for scavenging DPPH radicals by purified peptide was 688.77 μM. Additionally, the purified peptide exhibited protective effect against DNA damage induces by oxidation in mouse macrophages (RAW 264.7 cells). The results of this study suggest that black eelpout muscle protein hydrolysate could potentially contribute to development of bioactive peptides in basic research.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Physicochemical Properties of Isolated Peptides from Hwangtae (yellowish dried pollack) Protein Hydrolysate

2008 ◽  
Vol 13 (3) ◽  
pp. 204-211
Author(s):  
San-Soon Cho ◽  
Hyo-Ku Lee ◽  
Chi-Won Han ◽  
Eun-Soo Seong ◽  
Chang-Yeon Yu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Protein Hydrolysate

scholarly journals A specific selenium-chelating peptide isolated from the protein hydrolysate of Grifola frondosa

RSC Advances ◽  
2021 ◽  
Vol 11 (17) ◽  
pp. 10272-10284
Author(s):  
Yu Xiong ◽  
Zi-Hong Chen ◽  
Feng-Li Zhang ◽  
Zhi-Ying Yu ◽  
Bin Liu ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Grifola Frondosa

A selenium chelating peptide was isolated and purified from Grifola frondosa hydrolysate, which may be a promising selenium supplement.

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