Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

• Published in: Food chemistry Vol. 111; no. 2; pp. 370 - 376
• Main Authors: Xie, Zhengjun, Huang, Junrong, Xu, Xueming, Jin, Zhengyu
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 15.11.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: alfalfa; Alfalfa leaf peptides; Amino acid; Antioxidant; antioxidant activity; Biological and medical sciences; enzymatic hydrolysis; Food industries; Free radical; free radical scavengers; Fundamental and applied biological sciences. Psychology; leaves; Medicago sativa; Molecular weight; peptides; plant extracts; protein hydrolysates; proteinases; Alfalfa leaf peptides; Amino acid; Antioxidant; Free radical; Molecular weight; Plant part; Hydrolysate; Peptides; Plant leaf; Molecular mass; Alfalfa leaf peptides,Antioxidant,Free radical,Amino acid,Molecular weight; Protein

Alfalfa leaf protein, a potential source of high quality protein for human consumption, was hydrolyzed with protease. Alfalfa leaf protein hydrolysate was fractionated by ultrafiltration and the obtained peptides were purified by dynamical adsorption. The antioxidant activity of alfalfa leaf peptide...