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2013 (Vol. 5, Issue: 01)
Article Information:

Physicochemical Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein Subject to Free Hydroxyl Radical System

Hehong Yang, Yanqing Li, Peijun Li, Qian Liu, Baohua Kong, Xu Huang and Zengbao Wu
Corresponding Author:  Baohua Kong 

Key words:  Aantioxidant peptide, free radical-mediated oxidation, physicochemical changes, porcine plasma protein, , ,
Vol. 5 , (01): 14-18
Submitted Accepted Published
September 14, 2012 October 24, 2012 January 15, 2013
Abstract:

Antioxidant peptides have attracted much attention for potential application as natural food ingredients but the fate of them, as well as oxidized proteins in foods during processing, is still poorly understood. Physicochemical changes in antioxidant peptides hydrolysated from porcine plasma protein were discussed in a free hydroxyl radical-mediated oxidation system. Porcine Plasma Protein Hydrolysates (PPH) was prepared by hydrolyzing porcine plasma protein with Alcalase for 5 h at pH 8.0, 55C. The content of carbonyl groups increased significantly at various degrees when PPH exposed to free radical-mediated oxidation for different time and different concentrations of H2O2, while total sulfhydryls, reactive sulfhydryls and free amines contents decreased. It was concluded that PPH played an antioxidant role in the radical-mediated oxidation system. This provides a potential way for antioxidation in food production.
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  Cite this Reference:
Hehong Yang, Yanqing Li, Peijun Li, Qian Liu, Baohua Kong, Xu Huang and Zengbao Wu, 2013. Physicochemical Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein Subject to Free Hydroxyl Radical System.  Advance Journal of Food Science and Technology, 5(01): 14-18.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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