Preparation and Structural Characterization of a New Corn Anti-oxidative Peptide

Abstract

Abstract: A kind of new corn anti oxidative peptide was prepared Via protease hydrolysis of zein catalyzed by alcalase, an alkaline protease under a certain condition, followed by isolation and purification. The hydrolysis time was fixed on the basis of the dependence of antioxidative activity on hydrolysis degree. It was found that the hydrolysis for 4 h gave the highest antioxidative activity. The isolation and purification steps include ultrafiltration with a membrane of cutoff M_w 1 000, successive chromatography on Sephadex G-15, Amberlite CG-120(Na) ion exchange, Sephadex G-10 and preparative HPLC columns. The amino acid sequence of the antioxidative peptide was characterized to be Leu-Asp-Tyr-Glu by amino acid analysis and electrospray ion trap mass spectrometry. We also discussed the possible anti oxidative mechanism of the antioxidative peptide on the basis of its structure.

Key words: Corn peptide, Enzymatic hydrolysis, Antioxidative activity, Chromatography, Mass spectrometry

CLC Number:

Q503

TrendMD:

XU Li, LI Xiang-Lu, WU Xiao-Xia, WANG Hua, HOU Rui-Zhen, HUANG Yi-Bing, ZHANG Xue-Zhong . Preparation and Structural Characterization of a New Corn Anti-oxidative Peptide[J]. Chem. J. Chinese Universities, 2004, 25(3): 466.

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Preparation and Structural Characterization of a New Corn Anti-oxidative Peptide

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