Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten

Kunio Suetsuna; Jiun Rong Chen

doi:10.3136/fstr.8.227

Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten

Kunio Suetsuna, Jiun Rong Chen

Research output: Contribution to journal › Article › peer-review

75 Citations (Scopus)

Abstract

Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography of the most active fraction (WP-3) were further separated using reversed-phase high performance liquid chromatography. The amino acid sequences of these peptides were Leu-Gln-Pro-Gly-Gln-Gly-Gln-Gln-Gly and Ala-Gln-Ile-Pro-Gln-Gln.

Original language	English
Pages (from-to)	227-230
Number of pages	4
Journal	Food Science and Technology Research
Volume	8
Issue number	3
DOIs	https://doi.org/10.3136/fstr.8.227
Publication status	Published - Aug 2002

Keywords

Antioxidant activity
Hydrolysate
Peptide
Wheat gluten

ASJC Scopus subject areas

General Chemical Engineering
Food Science
Marketing
Biotechnology
Industrial and Manufacturing Engineering

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10.3136/fstr.8.227

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abstract = "Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography of the most active fraction (WP-3) were further separated using reversed-phase high performance liquid chromatography. The amino acid sequences of these peptides were Leu-Gln-Pro-Gly-Gln-Gly-Gln-Gln-Gly and Ala-Gln-Ile-Pro-Gln-Gln.",

keywords = "Antioxidant activity, Hydrolysate, Peptide, Wheat gluten",

author = "Kunio Suetsuna and Chen, {Jiun Rong}",

year = "2002",

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doi = "10.3136/fstr.8.227",

language = "English",

volume = "8",

pages = "227--230",

journal = "Food Science and Technology Research",

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AU - Suetsuna, Kunio

AU - Chen, Jiun Rong

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AB - Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography of the most active fraction (WP-3) were further separated using reversed-phase high performance liquid chromatography. The amino acid sequences of these peptides were Leu-Gln-Pro-Gly-Gln-Gly-Gln-Gln-Gly and Ala-Gln-Ile-Pro-Gln-Gln.

KW - Antioxidant activity

KW - Hydrolysate

KW - Peptide

KW - Wheat gluten

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JO - Food Science and Technology Research

JF - Food Science and Technology Research

IS - 3

ER -

Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten

Abstract

Keywords

ASJC Scopus subject areas

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