Study on the Stability of Antioxidant Peptides from Safflower Seeds with Different Molecular Weight

Abstract

Objective: The stability of antioxidant peptide activity of safflower seed protein with different molecular weight was studied. Methods: Using shelled safflower seed meal as experimental material, antioxidant peptides were prepared by compound enzymatic hydrolysis. The scavenging ability of 1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical, superoxide anion radical (O2−·) and hydroxyl radical (·OH) were used as indexes. The effects of environmental factors such as temperature, pH, food raw materials, metal ions and simulated gastrointestinal digestion on the activity of antioxidant peptides from safflower seeds with different molecular weight were studied. Results: The activities of the protease hydrolysates 10 kDa) were significantly lower than those before separation (PZn2+>K+>Mg2+>Ca2+, was stable after simulated gastrointestinal digestion, and the maintenance rate was 80% (P<0.05). Conclusion: The antioxidant peptides of <3 kDa safflower seed protein showed high activity and stability, which provided theoretical basis for its industrial production and application.

Keywords

• safflower seed protein
• antioxidant peptide
• ultrafiltration separation
• antioxidant activity
• stability
• processing conditions
• simulated gastrointestinal digestion