Purification and characterization of antioxidative peptides from Salmon protamine hydrolysate
文献类型：期刊论文
| 作者 | Wang, Yonggang1; Zhu, Fengrong2; Han, Fusen2; Wang, Heyao1
|
| 刊名 | JOURNAL OF FOOD BIOCHEMISTRY
 |
| 出版日期 | 2008-10 |
| 卷号 | 32期号:5页码:654-671 |
| ISSN号 | 0145-8884 |
| DOI | 10.1111/j.1745-4514.2008.00190.x |
| 文献子类 | Article |
| 英文摘要 | Protamine, derived from fish milt, which is normally discarded as an industrial by-product in the process of fish plant, was hydrolyzed with pancreatin. Salmon protamine hydrolysate was found to possess antioxidative activity against hydroxyl, 2,2-diphenyl-1-picrylhydrazyl and superoxide anion radicals. Through consecutive chromatographic methods including size exclusion, ion exchange chromatography and reverse-phase high performance liquid chromatography (HPLC), a series of peptide fractions with high antioxidative activities were obtained. Peptide with highest antioxidative activity was identified to be Pro-Arg matching 1-2 and 16-17 residues of the salmon protamine by electrospray ionization mass spectrometry and database search. These results provided sufficient and scientific information for the marketing of health food supplemented with protamine hydrolysate and added further support for the wide applications of fish milt. |
| WOS关键词 | L-ARGININE ; OXIDATIVE STRESS ; SOYBEAN PROTEIN ; OXYGEN RADICALS ; FRAME PROTEIN ; CARNOSINE ; FRACTIONATION ; DIGESTS ; DAMAGE |
| 资助项目 | National Supporting Project of the Eleventh Five-Year Plan[2006BAD27B06] ; Chinese Academy of Sciences[KSCX2-YW-R-18] |
| WOS研究方向 | Biochemistry & Molecular Biology ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000259418700007 |
| 出版者 | WILEY-BLACKWELL |
| 源URL | [http://119.78.100.183/handle/2S10ELR8/272793]  |
| 专题 | 药理学第三研究室 |
| 通讯作者 | Wang, Heyao |
| 作者单位 | 1.Chinese Acad Sci, Shanghai Inst Mat Med, Shanghai 201203, Peoples R China; 2.Tianjin Tianshi Grp Co Ltd, Dept Res & Dev, Tianjin 301700, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Yonggang,Zhu, Fengrong,Han, Fusen,et al. Purification and characterization of antioxidative peptides from Salmon protamine hydrolysate[J]. JOURNAL OF FOOD BIOCHEMISTRY,2008,32(5):654-671. |
| APA | Wang, Yonggang,Zhu, Fengrong,Han, Fusen,&Wang, Heyao.(2008).Purification and characterization of antioxidative peptides from Salmon protamine hydrolysate.JOURNAL OF FOOD BIOCHEMISTRY,32(5),654-671. |
| MLA | Wang, Yonggang,et al."Purification and characterization of antioxidative peptides from Salmon protamine hydrolysate".JOURNAL OF FOOD BIOCHEMISTRY 32.5(2008):654-671. |
入库方式： OAI收割
来源：上海药物研究所
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