Effects of peptide fractions with different isoelectric points from wheat gluten hydrolysates on lipid oxidation in pork meat patties.

Wheat gluten hydrolysate (WGH) was fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing (autofocusing). Cooked pork patties were stored at 4 and 20 °C in the dark. WGH and autofocusing fractions suppressed the oxidation of lipids in the patties.