Identification and Stability of Antioxidant Peptides from Camellia Seed Cake
In order to improve the added value of camellia seed cake,camellia seed cake protein was hydrolyzed with complex protease,the hydrolysates were purified by ultrafiltration and Sephadex G-25 gel chromatography,and the pep-tides with high antioxidant activity were obtained by LC-MS/MS sequence identification combined with PeptideRanker database screening.The effects of different temperature,pH,metal ions and in vitro simulated gastrointestinal digestion on the activity of antioxidant peptides were explored.The results showed that four components(F1-F4)were obtained by ultrafiltration and Sephadex G-25 gel,the fraction F4 had the highest activity with ABTS and DPPH radical scavenging rates of(67.56±0.32)％and(52.40±1.64)％,respectively.Three antioxidant peptides LCDQCPPHA(LC-9),ATNPPC-CQP(AT-9),and TSCSSPSYPFQ(TS-11)with high activity were obtained after amino acid sequence identification,PeptideRanker prediction and activity verification.AT-9 and LC-9 exhibited good thermal stability,and their ABTS and DPPH scavenging activities do not change significantly in the range of pH 3-9.Among the five metal ions,Cu2+had the most significant effect on the antioxidant activity of three peptides.When Cu2+concentration was 2 mmol/L,the ABTS and DPPH scavenging activity retention rates of LC-9 were(23.47±0.61)％and(44.57±0.58)％,respectively.In addi-tion,AT-9 showed the highest retention of antioxidant activity after simulated gastrointestinal digestion in vitro,the ABTS and DPPH scavenging activity retention rates were higher than 90％.In summary,among the three antioxidant peptides,AT-9 showed high activity and stability,which can be applied in the field of food.
camellia seed cakeantioxidant peptidesseparation and purificationidentificationstability
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