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| Antioxidant analysis of peptides produced by in vitro simulated digestion of sesame protein |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.013 |
| KeyWord:sesame sesame protein antioxidant peptides in vitro simulated digestion pepsin trypsin |
| FundProject:河南省农业科学院自主创新专项基金项目(2019ZC54)；国家特色油料产业技术体系（CARS-14） |
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| Abstract: |
| In order to confirm sesame protein could generate antioxidant peptides during gastrointestinal digestion, in vitro simulated digestion of sesame protein was used to analyze changes of peptides composition and antioxidant activity. The results showed that sesame protein lost its original subunit structure within 1 h, and was finally hydrolyzed into peptides with the relative molecular weight below 15 kDa. Sesame peptides produced by in vitro simulated digestion displayed antioxidant activity. Peptides hydrolyzed by pepsin possessed higher DPPH free radical scavenging activity, while hydrolysis of trypsin and chymotrypsin could improve the ABTS free radical scavenging activity of peptides. According to above results, sesame protein could generate antioxidant peptides in the gastrointestinal digestion, and compositions of sesame peptides were various during different digestion stages, as a result, there were some differences in their antioxidant activity. |
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