Effects of Fragmentation and Deamidation on the Antioxidative Activity of C Hordein.

Kawase, Shin-ichiro; Murakami, Hiroshi; Matsumura, Yukihiko; Mori, Tomohiko

doi:10.5650/jos.52.175

Cited by 4 publications

(2 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been indicated that barley protein in C-hordein fraction consists of repeated sequences based on an octapeptide PQQPFPQQ (Pro-Gln-Gln-Pro-Phe-Pro-Gln-Gln). [29] Kawase et al [30] showed that deamination and fragmentation caused the diminution of antioxidative activity of C-hordein. But the repeated sequence region of C-hordein was not hydrolyzed by trypsin digestion because it has few lysine, arginine and glutamic acid residues.…”

Section: Number Of Amino Acid Residuementioning

confidence: 99%

Introduction of New Computer Softwares for Classification and Prediction Purposes of Bioactive Peptides: Case Study in Antioxidative Tripeptides

Chanput

Nakai

Theerakulkait

2010

International Journal of Food Properties

View full text Add to dashboard Cite

Antioxidative tripeptides were successfully classified according to their structure by using Sequence Principal Component Similarity (SPCS) software. During SPCS computation, hydrophobicity was the main characteristic of peptide residues in aspect of antioxidative activity to inhibit lipid peroxidation in linoleic acid model system. The prediction made by Homology Similarity Search (HSS)-BIOPEP combined software indicated that C-hordein fraction from barley protein showed the greatest potential to be antioxidative protein source followed by prolamin fraction from rice protein. Moreover, these homology segments of C-hordein were resistant against the digestion of mixed gastrointestinal enzymes in BIOPEP digestive model system.

show abstract

Section: Number Of Amino Acid Residuementioning

confidence: 99%

Introduction of New Computer Softwares for Classification and Prediction Purposes of Bioactive Peptides: Case Study in Antioxidative Tripeptides

Chanput

Nakai

Theerakulkait

2010

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Owing to a high Gln content , hordein is a suitable candidate for evaluation of deamidation, targeting improved functionalities. However, research on hordein deamidation is limited to few publications on antioxidant property , . The impacts of deamidation on hordein structure and functional properties are unclear.…”

Section: Introductionmentioning

confidence: 99%

Effects of Deamidation on Structure and Functional Properties of Barley Hordein

Zhao

Tian

Chen

2010

J. Agric. Food Chem.

View full text Add to dashboard Cite

Deamidated hordeins of various deamidation degree (DD) ranging from 0.7 to 40% were prepared using an alkaline method. The hordein peptide bond cleavage, secondary structure, surface charge and hydrophobicity as well as their solubility, emusifying and foaming properties were studied as a function of DD value. SDS-PAGE, size exclusion chromatography (SEC) and Fourier transform infrared (FTIR) results suggest that limited deamidation (≤ 4.7%) could dissociate hordein aggregates, leading to great increase of the protein solubility and surface hydrophobicty. A further increase of the DD value greater than 4.7% resulted in extensive protein hydrolysis and a marked change of protein secondary structure. The optimal functionalities were obtained at a narrow DD range (2.4-4.7%), where hordein samples demonstrated significantly improved solubility and the emulsifying and foaming properties at both acidic and neutral pHs. These results suggest that deamidated hordein would be an excellent candidate to be developed as an emulsifying and foaming ingredient.

show abstract

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

et al. 2013

View full text Add to dashboard Cite

Effects of Fragmentation and Deamidation on the Antioxidative Activity of C Hordein.

Cited by 4 publications

References 35 publications

Introduction of New Computer Softwares for Classification and Prediction Purposes of Bioactive Peptides: Case Study in Antioxidative Tripeptides

Introduction of New Computer Softwares for Classification and Prediction Purposes of Bioactive Peptides: Case Study in Antioxidative Tripeptides

Effects of Deamidation on Structure and Functional Properties of Barley Hordein

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

Contact Info

Product

Resources

About