Antioxidative Properteies of Peptide Prepared from Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)

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Title:	Antioxidative Properteies of Peptide Prepared from Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)
Authors:	Hsu, Kuo-Chian Lu, Geng-Hwang Jao, Chia-Ling 饒家麟盧更煌 (東方技術學院食品科技系)
Contributors:	東方技術學院食品科技系
Keywords:	Antioxidative activity 1,1-Diphenyl-2-picrylhydrazyl(DPPH) Peptide Protein hydrolysate Tuna cooking juice Orientase
Date:	2009-06
Issue Date:	2012-06-25 15:02:30 (UTC+8)
Abstract:	The antioxidative activity of isolated peptides from of tuna cooking juice hydrolysates by orientase was determined. The results showed that, among the hydrolysates obtained under different hydrolysis time, the highest antioxidative activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity were presented at 60 min. Then, the protein hydrolysate was subjected to a Sephadex G-25 gel filtration chromatography, and five major fractions were obtained. Peptide fractions ranging from 400 to 1500 Da showed the highest antioxidative activity among all fractions. The peptide fractions were further isolated using the two-step high performance liquid chromatography (HPLC-1 and HPLC-2), and six and three fractions were obtained, respectively. The final three antioxidative peptides comprised 4–10 amino acids sequences were observed, and the structures of the peptides were Pro-Val-Ser-His-Asp-His-Ala-Pro-Glu-Tyr (1305 Da), Pro-Ser-Asp-His-Asp-His-Glu (938 Da), and Val-His-Asp-Tyr (584 Da), respectively. We thus conclude that antioxidative hydrolysates from tuna cooking juice may be useful ingredients in food and nutraceutical applications.
Relation:	Food Research International, Vol.42 no.5-6, pp.647-652
Appears in Collections:	[Department of Food Science and Technology] journal

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