Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.
| Published in | Journal of Plant Sciences (Volume 3, Issue 3) |
| DOI | 10.11648/j.jps.20150303.13 |
| Page(s) | 123-132 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Lentils, Lentils Peptide Hydrolysate, Antioxidant Properties, Sdspage
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APA Style
Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, et al. (2015). Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. Journal of Plant Sciences, 3(3), 123-132. https://doi.org/10.11648/j.jps.20150303.13
ACS Style
Muhammad Jamirul Ashad Zehadi; Kingsley Masamba; Yue Li; Maoshen Chen; Xuemei Chen, et al. Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. J. Plant Sci. 2015, 3(3), 123-132. doi: 10.11648/j.jps.20150303.13
AMA Style
Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, et al. Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. J Plant Sci. 2015;3(3):123-132. doi: 10.11648/j.jps.20150303.13
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Download@article{10.11648/j.jps.20150303.13,
author = {Muhammad Jamirul Ashad Zehadi and Kingsley Masamba and Yue Li and Maoshen Chen and Xuemei Chen and Hafiz Rizwan Sharif and Fang Zhong},
title = {Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates},
journal = {Journal of Plant Sciences},
volume = {3},
number = {3},
pages = {123-132},
doi = {10.11648/j.jps.20150303.13},
url = {https://doi.org/10.11648/j.jps.20150303.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20150303.13},
abstract = {Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.},
year = {2015}
}
TY - JOUR T1 - Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates AU - Muhammad Jamirul Ashad Zehadi AU - Kingsley Masamba AU - Yue Li AU - Maoshen Chen AU - Xuemei Chen AU - Hafiz Rizwan Sharif AU - Fang Zhong Y1 - 2015/04/24 PY - 2015 N1 - https://doi.org/10.11648/j.jps.20150303.13 DO - 10.11648/j.jps.20150303.13 T2 - Journal of Plant Sciences JF - Journal of Plant Sciences JO - Journal of Plant Sciences SP - 123 EP - 132 PB - Science Publishing Group SN - 2331-0731 UR - https://doi.org/10.11648/j.jps.20150303.13 AB - Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met. VL - 3 IS - 3 ER -
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