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Optimization and Antioxidant Activity of Peptides from Rapeseed Cake Assisted by Superfine Grinding
- Source :
- Shipin gongye ke-ji, Vol 45, Iss 12, Pp 189-197 (2024)
- Publication Year :
- 2024
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2024.
-
Abstract
- To prepare bioactive peptides from rapeseed cake directly, the superfine grinding technology was used,and the resulting rapeseed cake superfine powder was used as the material. Single-factor experiments and response surface analysis were used to optimize the preparation extraction. The active peptides were purified by membrane separation and Sephadex G-15 membrane separation, and their antioxidant activity and structure were evaluated. The results showed that the optimal preparation conditions were as follows: grinding time 30 min, solid-to-liquid ratio 1:20(g/mL), pH2.94, enzyme dosage 6300 U/g, temperature 55 ℃, and enzymatic hydrolysis time 2.25 h. Under these conditions, the yield of peptides could reach 83.28%. The F-2 fraction from hydrolysates with molecular mass less than 1000 Da showed good antioxidant activity, with an ABTS+ free radical eliminating rate of 71.62% at a concentration of 1 mg/mL. Furthermore, five peptides were identified, namely PF, SF, TF, IAIPF, and PLDLL which were predicted to have much higher activity. Overall, the results of this study can provide a theoretical basis for the exploration of bioactive peptides directly from rapeseed cakes.
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 45
- Issue :
- 12
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.f2d1db9632164676882b6df8f0561d11
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2023080230