|Table of Contents|

Purification of Soybean Peptides with Anti-oxidant Activity(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年04期
Page:
677-680,681
Research Field:
Publishing date:

Info

Title:
Purification of Soybean Peptides with Anti-oxidant Activity
Author(s):
DONG Jiang-tao ZHOU Ting-ting LI Yan SONG Fei
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Keywords:
Anti-oxidantSoybean peptidesPurification
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2010.04.0677
Abstract:
The experiment isolated the soybean protein enzymolysis products by the ultra-filtration technique and obtained two separated components, the peptides between 10 KDa and 5 KDa and less than 5 KDa. The peptides of less than 5 KDa were separated by high-speed counter-current chromatography (HSCCC) and then further purified by reversed phase-high performance liquid chromatography (RP-HLPC). At last get purified soybean peptides which purity was 73.68%. Compared with the soybean protein enzymolysis products, the ability of purified soybean peptides to scavenge superoxide anion radical and hydrogen peroxide had increased by 43.72% and 71.64%, respectively. Results suggest the adopted method is suitable for the preparation of soybean peptides, considering the purified products are high in purity and antioxidant ability.

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Last Update: 2014-09-14