Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Qian Liu, Baohua Kong, Youling L. Xiong, Xiufang Xia

Research output: Contribution to journalArticlepeer-review

368 Scopus citations


Antioxidant activity and functional properties of porcine blood plasma protein hydrolysates (PPH) prepared with Alcalase at 6.2%, 12.7% and 17.6% of degree of hydrolysis (DH) were investigated. The PPH showed stronger radical-scavenging ability and possessed stronger Cu2+-chelation ability and a reducing power compared to non-hydrolysed plasma protein (P < 0.05). The antioxidant activity of PPH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidising system, increased with increasing DH (P < 0.05). The Alcalase hydrolysis increased protein solubility from its original 68.46-81.79% (non-hydrolysed) to 82.95-94.94% (hydrolysed) over a broad pH range (3.0-8.0). However, hydrolysis decreased surface hydrophobicity and suppressed emulsifying and foaming capacity of the plasma protein. To identify antioxidant peptide, PPH was subjected to ultrafiltration, ion-exchange chromatography and reverse-phase high performance liquid chromatography (RP-HPLC), and the amino acid sequences of isolated peptides were determined by liquid chromatography/tendem mass spectrometry (LC-MS/MS). The peptide with the strongest antioxidant activity had the amino acid sequence of His-Asn-Gly-Asn. The results indicated that PPH could be used as a novel antioxidant but may be of limited utility as an emulsifying or foaming agent.

Original languageEnglish
Pages (from-to)403-410
Number of pages8
JournalFood Chemistry
Issue number2
StatePublished - Jan 15 2010

Bibliographical note

Funding Information:
This study was supported by foundation of Science and Technology of 11th Five-year Plan of Heilongjiang (Grant No. GB06B403).


  • Antioxidant peptide
  • Functional properties
  • Porcine plasma protein hydrolysate
  • Purification

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


Dive into the research topics of 'Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis'. Together they form a unique fingerprint.

Cite this