POLY 641 |
| Certain food proteins were found to have the scavenging activity of active oxygen species, which are believed to be related to some specific sequences embedded in the parent proteins. Those peptides may be generated and enriched via proteolysis with improved antioxidant activities. In the current experiment, milk protein isolate was hydrolyzed by different enzymes and combinations. The resulting hydrolytes were fractionated by ultrafiltration and their antioxidant activities were determined by oxygen radical absorbance capacity (ORAC). The results showed that the peptide fractions showed remarkable peroxyl radical scavenging activities (660-1205 µmol Trolox Equivalents (TE)/g), which were comparable to ascorbic acid (732 µmol TE/g). The peptide fractions with small molecular weight (MW< 3k-Da, after pepsin-trypsin and pepsin-pancreatin proteolysis, respectively) showed significantly stronger antioxidant activity than peptides with large molecular weight (MW>3k-Da). |
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Polymer Design for Foods and Nutrition
9:00 AM-11:40 AM, Thursday, August 23, 2007 Westin Boston Waterfront -- Grand Ballroom B, Oral
Division of Polymer Chemistry |