Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation
An optimized proteolysis process was applied to rapeseed meal proteins (RP) and the hydrolysate was separated by membrane filtration allowing the production of highly metal-chelating peptides in the permeate. In order to identify the chemical structure of the most active obtained metal-chelating peptides, immobilized metal affinity chromatography (IMAC) was applied. The RP-IMAC peptide fraction was mainly composed of small peptides from 2 to 20 amino acids. Using the Ferrozine assay, RP-IMAC peptides showed a significant chelating efficiency higher than sodium citrate and close to that of EDTA. The peptide sequences were identified by UHPLC-MS and several possible iron binding sites were found. β-carotene oxidation assay and lipid oxidation in bulk oils or emulsion were carried out to evaluate the potential of such peptides as efficient antioxidants to protect lipids from oxidation. While chelating peptides showed a limited efficiency in bulk oil, they performed more efficiently in emulsion.
| Main Authors: | , , , , , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q52 - Traitement et conservation des aliments pour animaux, Q51 - Technologie des aliments pour animaux, hydrolysat de protéines, tourteau de colza, oxydation, chélateur, http://aims.fao.org/aos/agrovoc/c_3732, http://aims.fao.org/aos/agrovoc/c_16027, http://aims.fao.org/aos/agrovoc/c_5472, http://aims.fao.org/aos/agrovoc/c_1510, |
| Online Access: | http://agritrop.cirad.fr/604620/ http://agritrop.cirad.fr/604620/1/Beaubier%20Durand%20Food%20Chem%202023.pdf |
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