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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
Published on: August 31, 2019
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein
Zhaojun Zheng1, Jiaxin Li1, Yin Chen1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Abstract:
This study aimed to prepare and characterize antioxidative hydrolysate and its lipophilic peptides derived from mung bean protein. Our results indicated that the hydrolysate prepared with 120 min hydrolysis (MPH) possessed superb DPPH, ABTS radical scavenging activity and metal ion-chelating activity with IC50 values of 11.19 ± 0.02, 18.06 ± 0.18 and 3.78 ± 0.59 µg/mL, respectively. MPH could also effectively retard lipid oxidation for oil-in-water emulsion (up to 50%) and linoleic acid (up to 94%), as well as for bulk oil. Interestingly, the lipophilic peptide fraction (MPHP) extracted from MPH could suppress the formation of primary (up to 50%) and secondary oxidation products (up to 90%) in bulk oil. Ten lipophilic peptides identified from MPHP using LC-MS/MS possessed high amounts of hydrophobic amino acids and histidine, which might favor peptides interacting and/or forming hydrogen bonds with lipid radicals. These findings provide a new perspective for lipophilic peptides in fortifying lipids as natural antioxidants.
