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Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

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Abstract

In this study, the effects on antioxidant activity and structure change of corn peptides (CPS) with 10 to 30 kDa molecular weight (MW) treated by pulsed electric field (PEF) technology were investigated. 2, 2–diphenyl–1–picrylhydrazyl (DPPH) inhibition was used to evaluate the antioxidant activity of CPS. Response surface methodology (RSM) was used to investigate the effects of PEF treatment parameters on antioxidant activity of CPS. The optimal conditions were as follows: concentration of CPS 10 mg mL−1, electric field intensity 15 kV cm−1, and pulse frequency 2,000 Hz. Under the optimized conditions, the DPPH inhibition of CPS increased 32.1 %, compared to the sample untreated. And mid–infrared spectroscopy (MIR) was used for analyzing the structure change of CPS. The results showed that PEF technology could obviously increase the DPPH inhibition of CPS under the optimized conditions (P < 0.05).

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Acknowledgments

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 (2012BAD33B03) and the Youth Scientific Innovation Leading Talent and Team Building Project of Jilin Province (20140519014JH). The authors are grateful for Professor Yongguang Yin for the support PEF experiment.

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Authors and Affiliations

  1. Laboratory of Nutrition and Functional Food, Jilin University, 5333 **’an Road, Changchun, 130062, People’s Republic of China

    Ke Wang, Ying Wang, Songyi Lin, Xuye Liu & Shuailing Yang

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA

    Gregory S. Jones

Authors
  1. Ke Wang
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  2. Ying Wang
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  3. Songyi Lin
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  4. Xuye Liu
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  5. Shuailing Yang
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  6. Gregory S. Jones
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Corresponding author

Correspondence to Songyi Lin.

Additional information

Ke Wang and Ying Wang is contributed equally to this study and should be regarded as first joint author

Appendices

Appendices

Corn peptides (CPS)

Zein peptides (ZPS)

2, 2–diphenyl–1–picrylhydrazyl (DPPH)

Pulsed electric field (PEF)

Response surface methodology (RSM)

Molecular weight (MW)

Ultra filtration (UF)

Mid–infrared spectroscopy (MIR)

Standard deviation (SD)

One–factor– at–a–time (OFAT)

Box–Behnken design (BBD)

Analysis of variance (ANOVA)

The coefficient of correlation (R2)

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Wang, K., Wang, Y., Lin, S. et al. Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology. J Food Sci Technol 52, 4342–4350 (2015). https://doi.org/10.1007/s13197-014-1450-3

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  • DOI: https://doi.org/10.1007/s13197-014-1450-3

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