Yang, Jing, et al. “Purification and Identification of Antioxidant Peptides from Duck Plasma Proteins.” Food Chemistry, 2020, p. 126534., doi:10.1016/j.foodchem.2020.126534.
Abstract
The antioxidant peptides extracted from duck plasma hydrolysate (DPH) was investigated. The antioxidant activity of DPH, which was isolated and purified via ultrafiltration, size exclusion chromatography, and reversed-phase high-performance liquid chromatography, was evaluated using its free radical scavenging ability. Nano-liquid chromatography–tandem mass spectrometry was conducted to identify the DPH fractions with the highest antioxidant ability. Seven novel peptides: LDGP, TGVGTK, EVGK, RCLQ, LHDVK, KLGA, and AGGVPAG (400.43, 561.63, 431.48, 260.14, 610.71, 387.47, and 527.57 Da, respectively) were identified and synthesized using a solid-phase peptide produce to evaluate their antioxidant activities. Of these, EVGK exhibited the highest Fe2+ chelating ability (16.35%), and RCLQ presented the highest reducing power, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt scavenging activity, and 1,1-diphenyl-2-picrylhydrazyl scavenging rate (0.62, 274.83 mM TE/mg, and 95.12%, respectively). Our results indicated that DPH possessed antioxidant capabilities and could be used to obtain antioxidant peptides, thus adding economic value to duck blood.