Journal of the American Oil Chemists' Society

, Volume 78, Issue 6, pp 651–656

Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk

  • Pyo-Jam Park
  • Won-Kyo Jung
  • Kyung-Soo Nam
  • F. Shahidi
  • Se-Kwon Kim
Article

DOI: 10.1007/s11746-001-0321-0

Cite this article as:
Park, PJ., Jung, WK., Nam, KS. et al. J Amer Oil Chem Soc (2001) 78: 651. doi:10.1007/s11746-001-0321-0

Abstract

The protein extracted from lecithin-free egg yolk, normally discarded by lecithin processing plants, was hydrolyzed with the aid of Alcalase, a commercial enzyme. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cutoffs of 10, 5, and 1 kDa; and three types of permeates including 10 K (permeate from 10 kDa), 5 K (permeate from 5 kDa), and 1 K (permeate from 1 kDa) were obtained. The antioxidative efficacy of hydrolysates so obtained was investigated and compared with α-tocopherol. Furthermore, two different peptides showing strong antioxidative activity were isolated from the hydrolysates by using consecutive chromatographic methods including ion exchange chromatography on a SP-Sephadex C-25 column, gel filtration on a Sephadex G-25 column, and high-performance liquid chromatography on an octadecylsilane column. The purity of the peptides was identified using capillary electrophoresis. The isolated peptides were composed of 10 and 15 amino acid residues, and both contained a leucine residue at their N-terminal positions.

Key Words

Antioxidative peptidecharacterizationegg yolk proteinpurification

Copyright information

© AOCS Press 2001

Authors and Affiliations

  • Pyo-Jam Park
    • 1
  • Won-Kyo Jung
    • 1
  • Kyung-Soo Nam
    • 2
  • F. Shahidi
    • 3
  • Se-Kwon Kim
    • 1
  1. 1.Department of ChemistryPukyong National UniversityPusanKorea
  2. 2.Laboratory of Pharmacology, College of MedicineUniversity of DonggukKyoungjuKorea
  3. 3.Department of BiochemistryMemorial University of NewfoundlandSt. John'sCanada