Md. Serajul Islam, Mst Nushrat Yiasmin, Amer Ali Mahdi, Md Nazmul Saqib, Zaixiang Lou, Wang Hongxin
{"title":"中华鳖水解物中多肽的纯化、微观结构、功能特性和抗氧化活性","authors":"Md. Serajul Islam, Mst Nushrat Yiasmin, Amer Ali Mahdi, Md Nazmul Saqib, Zaixiang Lou, Wang Hongxin","doi":"10.1007/s10068-024-01613-0","DOIUrl":null,"url":null,"abstract":"<p>Chinese pond turtle muscle peptide's molecular features, purification, structural characteristics, and antioxidant activity were investigated. The Flavourzyme hydrolysate demonstrated greater relative crystallinity (37.53%) than other hydrolysates using X-ray diffraction. The fourier transform infrared spectroscopy spectral changes, the second derivative spectroscopy in the amide-I region (1620–1650 cm<sup>−1</sup>). Zeta-potential measurement was used to determine the surface charge ranging from − 32.73 to − 28.23 mV. Trypsin hydrolysate obtained the highest solubility (98.72% at pH 1.0) and emulsifying activity (182.81 m<sup>2</sup> g<sup>−1</sup> at pH 7.0), respectively. The Flavourzyme hydrolysate was separated by Sephadex G-10 filtration column chromatography, and three fractions (FH-1, FH-2, and FH-3) were obtained. The molecular weight was < 150 Da in fractions FH-3, FH-2, and FH-1, which were 93.25%, 85.22%, and 76.76%, respectively. The antioxidant activity showed the highest DPPH activity (71.32%) at 7 mg/mL in Fraction FH-2. SEM had a different shape (ball-drop) at FH-2 than the fractions protein (FH-1 and FH-3).</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4000,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate\",\"authors\":\"Md. Serajul Islam, Mst Nushrat Yiasmin, Amer Ali Mahdi, Md Nazmul Saqib, Zaixiang Lou, Wang Hongxin\",\"doi\":\"10.1007/s10068-024-01613-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Chinese pond turtle muscle peptide's molecular features, purification, structural characteristics, and antioxidant activity were investigated. The Flavourzyme hydrolysate demonstrated greater relative crystallinity (37.53%) than other hydrolysates using X-ray diffraction. The fourier transform infrared spectroscopy spectral changes, the second derivative spectroscopy in the amide-I region (1620–1650 cm<sup>−1</sup>). Zeta-potential measurement was used to determine the surface charge ranging from − 32.73 to − 28.23 mV. Trypsin hydrolysate obtained the highest solubility (98.72% at pH 1.0) and emulsifying activity (182.81 m<sup>2</sup> g<sup>−1</sup> at pH 7.0), respectively. The Flavourzyme hydrolysate was separated by Sephadex G-10 filtration column chromatography, and three fractions (FH-1, FH-2, and FH-3) were obtained. The molecular weight was < 150 Da in fractions FH-3, FH-2, and FH-1, which were 93.25%, 85.22%, and 76.76%, respectively. The antioxidant activity showed the highest DPPH activity (71.32%) at 7 mg/mL in Fraction FH-2. SEM had a different shape (ball-drop) at FH-2 than the fractions protein (FH-1 and FH-3).</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-08-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01613-0\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01613-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate
Chinese pond turtle muscle peptide's molecular features, purification, structural characteristics, and antioxidant activity were investigated. The Flavourzyme hydrolysate demonstrated greater relative crystallinity (37.53%) than other hydrolysates using X-ray diffraction. The fourier transform infrared spectroscopy spectral changes, the second derivative spectroscopy in the amide-I region (1620–1650 cm−1). Zeta-potential measurement was used to determine the surface charge ranging from − 32.73 to − 28.23 mV. Trypsin hydrolysate obtained the highest solubility (98.72% at pH 1.0) and emulsifying activity (182.81 m2 g−1 at pH 7.0), respectively. The Flavourzyme hydrolysate was separated by Sephadex G-10 filtration column chromatography, and three fractions (FH-1, FH-2, and FH-3) were obtained. The molecular weight was < 150 Da in fractions FH-3, FH-2, and FH-1, which were 93.25%, 85.22%, and 76.76%, respectively. The antioxidant activity showed the highest DPPH activity (71.32%) at 7 mg/mL in Fraction FH-2. SEM had a different shape (ball-drop) at FH-2 than the fractions protein (FH-1 and FH-3).
期刊介绍:
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.