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.
|Number of pages||4|
|Journal||Food Science and Technology Research|
|Publication status||Published - Aug 2002|
- Antioxidant activity
- Wheat gluten
ASJC Scopus subject areas
- Food Science