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, 58 (8), 4712-8

Amino Acid Composition and Antioxidant Properties of Pea Seed ( Pisum Sativum L.) Enzymatic Protein Hydrolysate Fractions

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Amino Acid Composition and Antioxidant Properties of Pea Seed ( Pisum Sativum L.) Enzymatic Protein Hydrolysate Fractions

Trisha L Pownall et al. J Agric Food Chem.

Abstract

The amino acid composition and antioxidant activities of peptide fractions obtained from HPLC separation of a pea protein hydrolysate (PPH) were studied. Thermolysin hydrolysis of pea protein isolate and ultrafiltration (3 kDa molecular weight cutoff membrane) yielded a PPH that was separated into five fractions (F1-F5) on a C(18) reverse phase HPLC column. The fractions that eluted later from the column (F3-F5) contained higher contents hydrophobic and aromatic amino acids when compared to fractions that eluted early or the original PPH. Fractions F3-F5 also exhibited the strongest radical scavenging and metal chelating activities; however, hydrophobic character did not seem to contribute to reducing power of the peptides. In comparison to glutathione, the peptide fractions had significantly higher (p < 0.05) ability to inhibit linoleic acid oxidation and chelate metals. In contrast, glutathione had significantly higher (p < 0.05) free radical scavenging properties than the peptide fractions.

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