Preparation and identification of an antioxidant peptide from wheat embryo albumin and characterization of its Maillard reaction products

Abstract

Wheat embryo albumin (WEA) extracted from wheat embryo possesses multiple effects including antioxidant, anti‐inflammatory, and immunoregulatory effects. In this study, a single factor experiment was conducted to determine the optimal enzymolysis conditions of WEA. Five components (F1–F5) were obtained via ultrafiltration, among which F3 (molecular weight 3–5 kDa) displayed the best antioxidant activity. WEA and F3 were characterized by transmission electron microscopy, scanning electron microscopy, circular dichroism spectrum analysis, and amino acid composition tests. Results revealed that F3 significantly increased the contents of β‐tablets, aromatic amino acids, and hydrophobic amino acids compared to WEA. LC‐MS/MS analysis demonstrated that F3 had more tyrosine and histidine moieties than WEA. Moreover, analysis of the Maillard reaction products (MRPs) showed that F3‐MRPs had strong browning strength, ultraviolet absorption, higher number of free amino acids, and umami amino acid ratio compared with WEA. In conclusion, enzymolysis can improve the functional properties of WEA, which broadens the application spectrum of WEA in food and pharmaceutical fields. Practical Application This study provides a new approach for identifying potential antioxidants and developing functional foods from WEA, and broadens the application spectrum of wheat germ resources.

Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide

“…The antioxidant activity of peptides is generally influenced by both the quantity of amino acids present and the specific sequence of the peptide. The active peptide derived from the proteolysis of wheat germ albumin has been demonstrated to possess antioxidant activity and a substantial content of free amino acids [44]. Peptides with molecular weight less than 3 kDa obtained by enzymatic hydrolysis of wheat embryo albumin have been shown to have higher free radical scavenging efficiency, and these peptides all contain highly bioactive amino acids [45].…”

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry

“…The FAA composition and content of various fermentation samples were analyzed using a fully automated amino acid analyzer L8900 (Hitachi, Japan) following the method of Liao et al ( 17 ). The fermentation broth was centrifuged to extract the supernatant, then 400 μL supernatant was taken, 100 μL of sulfonic acid was added, and the mixture was uniformly mixed and stored at 4°C.…”