Peptide profiles of hydrolyzed oat proteins and the susceptibility of their polypeptides to proteolytic cleavages were determined using peptidomic analysis. In addition, antioxidant activities were also measured. Proteins isolates were first extracted with carbohydrases, Viscozyme or Cellulase and then hydrolyzed with proteases (Alcalase, Papain, Protamex, Flavourzyme). Amongst the eight hydrolysates, Viscozyme-proteins hydrolyzed with Papain showed the highest ability to quench ABTS⁺ radicals (866.9 ± 10.6 µM TE/g) and to chelate ferrous ions (75 ± 0.4%) while displaying the second strongest activity for ROO radicals (396.7 ± 14.0 µM TE/g). Peptidomics analysis showed that the higher activity of papain hydrolysate in most assays was related to its greater proteolytic action on main proteins (avenin, 11S- and 12S-globulins) compared to other proteases. In addition, the number of peptides identified in the Papain digest of proteins extracted with Viscozyme was about half relative to the number in proteins from bran treated with Cellulase and digested with the same protease. This was likely because the carbohydrases differently affected polypeptide secondary structures.

使用肽组分析确定了水解燕麦蛋白的肽谱及其多肽对蛋白水解裂解的敏感性。另外，还测量了抗氧化剂活性。首先用碳水化合物酶，粘菌酶或纤维素酶提取分离的蛋白质，然后用​​蛋白酶（Alcalase，木瓜蛋白酶，Protamex，Flavourzyme）水解。在八种水解产物中，用木瓜蛋白酶水解的粘酶蛋白表现出最高的ABTS ⁺自由基猝灭能力（866.9±10.6 µM TE / g）和螯合亚铁离子（75±0.4％），同时表现出对ROO的第二强活性自由基（396.7±14.0 µM TE / g）。肽组学分析表明，与其他蛋白酶相比，大多数测定中木瓜蛋白酶水解物的较高活性与其对主要蛋白（阿维菌素，11S和12S球蛋白）的更大蛋白水解作用有关。另外，在用木瓜蛋白酶消化的用粘胶酶提取的蛋白质中鉴定出的肽的数量相对于用纤维素酶处理并用相同的蛋白酶消化的麸皮中蛋白质的数量的约一半。这可能是因为糖酶不同地影响多肽的二级结构。