Preparation and Enrichment Antioxidant Peptides from Wheat Gluten Hydrolysate using Ultrafiltration

Abstract:

In order to study the active fraction of wheat gluten hydrolysates(WGH),WGH was preliminary separated and purified by using different MWCO of the ultrafiltration membrane.Different antioxidant assays in vitro such as ferrous ion-chelating activity,inhibition of linoleic acid emulsion peroxidation and 2,2’-azinobis(3-ethylbenothiazoline-6-sulphonic acid) diammonium salt(ABTS) radical scavenging activity,were employed to evaluate the antioxidant activities of the obtained wheat gluten hydrolysate.It was found that the antioxidant activity of the WGH can be arranged in the following order: over 10KD<10KD-5KD