Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

Antioxidant peptides were successfully identified from a finger millet protein hydrolysate. The trypsin hydrolysate showed a higher degree of hydrolysis (17.47 ± 0.63%) than the pepsin hydrolysate, was further fractionated by ultrafiltration membrane [<3 kDa (UF3), 3-10 kDa (UF2) and > 10 kDa (UF1)]. UF3 with higher antioxidant activity (48.41 ± 0.21%) was further fractionated into five fractions (GFA, GFB, GFC, GFD and GFE) using gel...