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

Kunio Suetsuna, Jiun Rong Chen

Research output: Contribution to journalArticle

45 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 languageEnglish
Pages (from-to)227-230
Number of pages4
JournalFood Science and Technology Research
Volume8
Issue number3
Publication statusPublished - Aug 2002

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Keywords

  • Antioxidant activity
  • Hydrolysate
  • Peptide
  • Wheat gluten

ASJC Scopus subject areas

  • Food Science

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