Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

Yang, Bao; Yang, Huiying; Li, Jing; Li, Zhenxing; Jiang, Yueming

doi:10.1016/j.foodchem.2010.06.069

Cited by 118 publications

(75 citation statements)

References 25 publications

(21 reference statements)

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“…Two major beer proteins, protein Z and LTP, played a crucial role in foam formation and quality (24,25). Foam-positive proteins could be divided into HMW proteins (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50) and LMW proteins (5-15 kDa), which primarily originate from malt but in a small amount could also originate from yeast (21).…”

Section: Introductionmentioning

confidence: 99%

Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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To investigate the changes in protein in cloudy wheat beer (CWB) brewing, the molecular weight (M w ) of protein components in wort, fermenting wort, beer and beer foam were analysed by high-performance size-exclusion chromatography. It was found that the M w of protein during brewing was mainly distributed between 100 and 0 kDa. From mash to the final beer, the most abundant protein component was the 7.6-2.1 kDa fraction, which occupied more than 40% of the total protein.The extraction of soluble protein from malts into wort mainly focused on the protein rest process, where the 100.0-32.1 and 7.6-2.1 kDa fractions increased significantly. In addition, the 100.0-13.2 kDa fraction was the predominant thermolabile protein that decreased during lautering and boiling. The dominant protein constituting the fine coagulum, the 100.0-13.2 kDa fraction, also decreased during fermentation and maturation. The CWB, defoamed CWB and CWB foam had similar protein M w distributions, while the CWB foam concentrated much more protein and the 7.6-2.1 kDa fraction was the major protein in the CWB foam.

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Section: Introductionmentioning

confidence: 99%

Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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“…42 Yang et al reported that steric structure and molecular weight of the peptides, rather than their antioxidant amino acid content, might play an important role in scavenging DPPH radicals, which was consistent with our ndings. 43 In terms of reducing power assay, the reduction of Fe 3+ or ferricyanide complex to Fe 2+ is carried out in the presence of a reductant, when evaluating which compounds in the extract samples are electron donors to reduce the oxidized intermediates of lipid peroxidation, and act as primary and secondary antioxidants. 10 It was previously reported that different activities of peptides fractions were mainly because of different amino acid side-chain groups, since electron-dense areas are exposed as hydrolysis progresses, and electron donors convert free radicals into more stable products that terminate the radical chain reaction.…”

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confidence: 99%

Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress

Liu

2017

RSC Adv.

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Antioxidative peptides were extracted from Dendrobium aphyllum. The Lactobacillus strain was identified as Lactobacillus amylolyticus L6. Analysis of amino acid composition and HPLC-MS/MS analysis indicated a high antioxidative potential of the low molecular weight DA-P fractions which contained 21 different types of polypeptides. DA-P exhibited antioxidative abilities and the DA-P fraction with a size less than 1 kDa displayed optimal activity, as determined through DPPH and ABTS free radical scavenging assays and the reducing power assay. Human erythrocytes subjected to an 2,2 0 -azobis[2-methylpropionamidine] dihydrochloride (AAPH)-induced hemolysis assay using the DA-P fraction with the size below 1 kDa quenched the intracellular antioxidant system by inhibiting the generation of reactive oxygen species and malondialdehyde and regulating the activity of cellular antioxidative enzymes, including superoxide dismutase, catalase, and glutathione peroxidase. These results provide valuable information for the use of Dendrobium aphyllum as a functional food for Lactobacillus sp.

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“…Molecular weight is an important parameter reflecting the hydrolysis of proteins, which further correlates with the antioxidant activities of protein hydrolysates (Zhou et al 2012). Several studies have revealed that peptides with molecular weight below 3 kDa show the highest antioxidant activity (Yang et al 2011). In the present study, although the 6 days post-fermentation hydrolysates has the highest concentration of small-sized peptides, the 5 days post-fermentation hydrolysates exhibited the highest antioxidant activity.…”

Section: Molecular Weight Distributionmentioning

confidence: 48%