Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake

• DOI: 10.1111/ijfs.14613
• Publication Date: 2020-05-11T06:55:50Z
• Authors: Jun Feng; Yi‐Long Ma; Ping Sun; Kiran Thakur; Shaoyun Wang; Jian‐Guo Zhang; Zhao‐Jun Wei
• Keywords: Ultrafiltration (renal); Camellia; Enzymatic Hydrolysis

Summary Enzymatically derived peptides from different proteins have displayed the potential to provide health benefits. Present research aims obtain functional and improve economic value of camellia seed cake via enzymatic hydrolysis. Camellia protein hydrolysates (CSCPH) prepared with alcalase demonstrated higher α‐glucosidase inhibitory activity. After ultrafiltration, activity components was compared. The component (CSCPH‐IV) highest selected for further separation purification. were purified using reverse‐phase high‐performance liquid chromatography (RP‐HPLC) twice identified as GHSLESIK, GLTSLDRYK SPGYYDGR by chromatography‐tandem mass spectrometry (LC‐MS/MS). Subsequently, preliminarily effect these on molecular docking model. These results showed that three novel isolated be used anti‐diabetic compounds development foods.