title: Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates.
abstract: The hydrolysate from duck egg white protein (DEWP) prepared by "SEEP-Alcalase" at degree of hydrolysis (DH) value of 21% (namely HSA21) exhibited high antioxidant capacity in different oxidation systems. A consecutive chromatographic method was then developed for separation and purification of HSA21, including ion-exchange chromatography, macroporous adsorption resin (MAR) and gel filter chromatography. The final peptides "P21-3-75-B" were obtained with significantly enhanced antioxidant activity (p<0.05). It was further confirmed that the product mainly consisted of five oligopeptides (Mr: 202.1, 294.1, 382.1, 426.3, and 514.4Da). Furthermore, the antioxidant activity of P21-3-75-B kept stable after in vitro digestive simulation. Antioxidant capacity of the purified peptides was closely related to the molecular mass, hydrophobic amino acid residues, acidic amino acid and some antioxidant amino acids. This research provided a valuable route for producing new natural-source peptides with strong antioxidant capacity and high nutritious value for our daily intake.
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China; College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Yao
authors.initials: Y
authors.lastname: Ren
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: xflibio@gmail.com.
authors.forename: Xiaofeng
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Furao
authors.initials: F
authors.lastname: Lai
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. Electronic address: fexxl@scut.edu.cn.
authors.forename: Xinglong
authors.initials: X
authors.lastname: Xiao
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification*; D004355:Drug Stability; D004372:Ducks / Q000378:metabolism*; D004527:Egg Proteins / Q000737:chemistry* / Q000302:isolation & purification*; D005609:Free Radicals / Q000737:chemistry; D005766:Gastrointestinal Contents / Q000737:chemistry; D006868:Hydrolysis; D009842:Oligopeptides / Q000737:chemistry* / Q000302:isolation & purification*; D010100:Oxygen / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry / Q000302:isolation & purification
chemical_list: D000975:Antioxidants; D004527:Egg Proteins; D005609:Free Radicals; D009842:Oligopeptides; D011492:Protein Hydrolysates; D010100:Oxygen
keywords: Antioxidant activity; Bioactive peptide; Chromatography; Duck egg white protein; Isolation and purification