Preparation of peptide fractions with high antioxidant activity and emulsion stability in emulsion food system

2013 Fiscal Year Final Research Report

• Project/Area Number: 24700807
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kyoto Prefectural University
• Principal Investigator: PARK EUNYOUNG 京都府立大学, 生命環境科学研究科(系), 助手 (50405239)
• Project Period (FY): 2012-04-01 – 2014-03-31
• Keywords: 乳化安定性 / 抗酸化 / ペプチド

Research Abstract

Protein hydrolysates were fractionated on the basis of amphoteric nature of sample peptides by preparative isoelectric focusing and hydrophobicity, respectively. Emulsion stability in o/w emulsion was examined by measuring of particle size, distribution, zeta-potential, and so on. Inhibition of lipid oxidation was investigated using the TBARS assay. Hydrophobic fractions of wheat gluten hydrolysate fractionated by amberchrom chromatography exhibited high emulsion stability. Also, the hydrophobic fractions had high activity to prevent the oxidation of emulsified lipids.

Research Products

• [Presentation] Identification of antioxidant peptides from enzymatic hydrolysate of oyster (2013)
  • Author(s): Hanada, M., Park, E. Y., Matsumoto, S., Nakamura, Y., Sato, K.
  • Organizer: ISNFF, International Society for Nutraceuticals and Functional Foods
  • Place of Presentation: Taipei, Taiwan
  • Year and Date: 2013-11-06
• [Presentation] 牡蠣酵素分解物のAutofocusing画分の抗酸化活性 (2013)
  • Author(s): 花田麻梨瑛,朴恩榮,松本聡,中村考志,佐藤健司
  • Organizer: 日本栄養・食糧学会
  • Place of Presentation: 名古屋
  • Year and Date: 2013-05-26
• [Presentation] Large-scale preparation of peptide fractions with antioxidant activity from oyster hydrolysate (2013)
  • Author(s): Park, E. Y., Hanada, M., Matsumoto, S., Nakamura, Y., Sato, K.
  • Organizer: 10th Asian Fisheries and Aquaculture Forum and 4^<th> International Symposium on the Cage Aquaculture
  • Place of Presentation: Yeosu, Korea
  • Year and Date: 2013-05-02
• [Presentation] A comparative study on the emulsion stability of plant protein hydrolysates fractions (2012)
  • Author(s): Miya, H., Park, E. Y., Matsumura, Y., Matsumiya, K., Nakamura, Y., Sato, K.
  • Organizer: ISNFF, International Society for Nutraceuticals and Functional Foods
  • Place of Presentation: Hawaii, U.S.A.
  • Year and Date: 2012-12-05
• [Presentation] Antioxidant activity of food-derived peptides fractions with different isoelectric points in vitro and in food screening models (2012)
  • Author(s): Park, E. Y., Yamada, S., Matsumura, Y., Nakamura, Y., Sato, K.
  • Organizer: ISNFF, International Society for Nutraceuticals and Functional Foods
  • Place of Presentation: Hawaii, U.S.A.
  • Year and Date: 2012-12-03
• [Presentation] Emulsion stability and antioxidant activity of protein hydrolysates fractions (2012)
  • Author(s): Miya, H., Park, E. Y., Matsumura, Y., Matsumiya, K., Nakamura, Y., Sato, K.
  • Organizer: WCOS, World Congress on Oleo Science
  • Place of Presentation: Nagasaki, Japan
  • Year and Date: 2012-10-03
• [Presentation] Effects of Peptide Fractions with Different Isoelectric Points from Wheat Gluten Hydrolysates on Lipid Oxidation in Pork Meat Patties (2012)
  • Author(s): Park, E. Y., Yamada, S., Matsumura, Y., Nakamura, Y., Sato, K.
  • Organizer: WCOS, World Congress on Oleo Science
  • Place of Presentation: Nagasaki, Japan
  • Year and Date: 2012-10-03
• [Presentation] ペプチド分画物による乳化系食品モデルでの酸化抑制と乳化安定性 (2012)
  • Author(s): 宮遥香,朴恩榮,松村康生,松宮健太郎,中村考志,佐藤健司
  • Organizer: 食品科学工学会
  • Place of Presentation: 東京
  • Year and Date: 2012-08-31