Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
-
Songyi Lin
and
Jia Wang
Abstract
The purpose of the study was to evaluate the relationship between antioxidant activity improvement and structure changes of peptide (Ser-His-Glu-Cys-Asn (SHECN) isolated from soybean treated by pulsed electric field (PEF). The two-factor-at-a–time (TFAT) was performed to investigate interaction of electric field intensity (5, 10, 15 and 20 kV/cm) and pulse frequency (1,800 and 2,400 Hz) on antioxidant activity improvement and structure changes. Compared with untreated peptide, DPPH radical inhibition of SHECN was significantly increased to 95.54 ± 0.16 % at optimal conditions (electric field intensity 15 kV/cm, pulse frequency 1,800 Hz and a retention time of 2 h). Results showed that the primary structure of SHECN had not been changed based on the nuclear magnetic resonance analysis. However, the secondary structure of peptide, especially α-helix can be changed. These results suggested that mechanism of antioxidant activity improvement is related to secondary structure changes.
Funding statement: Key Projects in the National Science & Technology Pillar Program during the Twelfth Five-Year Plan Period, (Grant/Award Number: ‘2012BAD34B07’).
Acknowledgements
The authors acknowledge the financial support provided by the Key Projects in the National Science & Technology Pillar Program during the Twelfth Five-Year Plan Period (2012BAD34B07).
All authors participated in the design, interpretation of the studies and analysis of the data and review of the manuscript; Songyi Lin, Rong Liang, Jie Xing, Xingfang Li, Yali Yu and Jia Wang conducted the experiments, Rong Liang and Yali Yu wrote the manuscript.
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Articles in the same Issue
- Articles
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- Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation
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- Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage
- Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
- Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
- Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
- Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
- Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network
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Articles in the same Issue
- Articles
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation
- Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
- Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage
- Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
- Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
- Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
- Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
- Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network
- Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract
