Isolation and Purification of Soybean Antioxidant Peptides

Rui Wen Yang; Jia Wang; Song Yi Lin

doi:10.4028/www.scientific.net/AMR.881-883.811

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Optimization of Culture Conditions ,Separation and Purification of a Lipopeptide Biosurfactant from Pseudomonas palleronii S6X
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Study on Separation of 11S and 7S Fractions from Soy Protein by Different Techniques
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Effects of Pine Nut (Pinus koraiensis) Meal Protein Peptides on Memory Function of Mice
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Study on Method of Extraction and Determination of Cucurbitin
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ICP-AES Determination of Mineral Elements in Five Edible Seeds after Microwave Assisted Digestion
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 881-883Isolation and Purification of Soybean Antioxidant...

Isolation and Purification of Soybean Antioxidant Peptides

Abstract:

The soybean protein was hydrolyzed by Alcalase Food grade (FG) 2.4 L and the degree of hydrolysis (DH) were determined. The DH increased with the hydrolysis time increasing during 3.0 h. Then the hydrolysates was isolated by ultrafiltration membrane (1, 3, 10 kDa) and antioxidant activity was evaluated based on DPPH radical scavenging activity. The fraction of 1-3 kDa possessed the higher antioxidant activity than the other fractions (P < 0.05). Sephadex G-25 gel column was used to purify the three kinds of peptides and the eluted volume was investigated.

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Periodical:

Advanced Materials Research (Volumes 881-883)

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811-814

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.881-883.811

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Online since:

January 2014

Authors:

Rui Wen Yang, Jia Wang, Song Yi Lin*

Keywords:

Isolation, Purification, Soybean Antioxidant Peptides

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