پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شمارهها | 6,474 |
| تعداد مقالات | 69,973 |
| تعداد مشاهده مقاله | 122,781,701 |
| تعداد دریافت فایل اصل مقاله | 95,931,118 |
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate | ||
| Journal of Food and Bioprocess Engineering | ||
| دوره 4، شماره 1، شهریور 2021، صفحه 58-62 اصل مقاله (580.35 K) | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2021.317538.1081 | ||
| نویسندگان | ||
| Zeinab Mehdipour Biregani* ؛ Hamed Ahari* | ||
| Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | ||
| چکیده | ||
| In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed for 5 h using alcalase enzyme. The antioxidant properties were measured using different methods including reducing power assay, DPPH radical scavenging test, and ABTS radical scavenging activity. The results showed that the enzymatic hydrolysis significantly (p < 0.05) increased the antioxidant activity of WPI and the resulting hydrolysates had better reducing power and free radical scavenging activity compared to the non-hydrolyzed counterpart. The results also showed that the highest level of antioxidant activity was related to the samples that were hydrolyzed for 5 h using alcalase enzyme and the lowest level of antioxidant activity was related to the native WPI. Therefore, the results of the present study suggested that the hydrolysates of WPI produced by action of the alcalase enzyme can be used as a natural antioxidant to replace synthetic antioxidants that have harmful effects on health, in various food formulations. The use of these antioxidant hydrolysates in food products can improve their health-related properties. | ||
| کلیدواژهها | ||
| Whey proteins؛ Bioactive peptides؛ Enzymatic hydrolysis؛ Antioxidant activity | ||
| مراجع | ||
|
Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers.
Alavi, F., Jamshidian, M., & Rezaei, K. (2019). Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase. Food Chemistry, 277, 314-322.
Bagheri, L., Madadlou, A., Yarmand, M., & Mousavi, M. E. (2014). Potentially bioactive and caffeine-loaded peptidic sub-micron and nanoscalar particles. Journal of Functional Foods, 6, 462-469.
Chang, C. Y., Wu, K. C., & Chiang, S. H. (2007). Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates. Food Chemistry, 100(4), 1537-1543.
Cumby, N., Zhong, Y., Naczk, M., & Shahidi, F. (2008). Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chemistry, 109(1), 144-148.
Dryáková, A., Pihlanto, A., Marnila, P., Čurda, L., & Korhonen, H. J. (2010). Antioxidant properties of whey protein hydrolysates as measured by three methods. European Food Research and Technology, 230(6), 865-874.
Dullius, A., Goettert, M. I., & de Souza, C. F. V. (2018). Whey protein hydrolysates as a source of bioactive peptides for functional foods–Biotechnological facilitation of industrial scale-up. Journal of Functional Foods, 42, 58-74.
Ee, K. Y., Khoo, L. Y., Ng, W. J., Wong, F. C., & Chai, T. T. (2019). Effects of bromelain and trypsin hydrolysis on the phytochemical content, antioxidant activity, and antibacterial activity of roasted butterfly pea seeds. Processes, 7(8), 534.
Goudarzi, M., & Madadlou, A. (2013). Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men. International Dairy Journal, 33(1), 62-66.
Goudarzi, M., Madadlou, A., Mousavi, M. E., & Emam-Djomeh, Z. (2012). Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method. Dairy Science & Technology, 92(6), 641-653.
Ilyasov, I. R., Beloborodov, V. L., Selivanova, I. A., & Terekhov, R. P. (2020). ABTS/PP Decolorization assay of antioxidant capacity reaction pathways. International Journal of Molecular Sciences, 21(3), 1131.
Kong, B., & Xiong, Y. L. (2006). Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry, 54(16), 6059-6068.
Kong, B., Xiong, Y. L., Cui, X., & Zhao, X. (2013). Hydroxyl radical-stressed whey protein isolate: Functional and rheological properties. Food and Bioprocess Technology, 6(1), 169-176.
Korhonen, H., & Pihlanto, A. (2006). Bioactive peptides: production and functionality. International Dairy Journal, 16(9), 945-960.
Lin, S., Tian, W., Li, H., Cao, J., & Jiang, W. (2012). Improving antioxidant activities of whey protein hydrolysates obtained by thermal preheat treatment of pepsin, trypsin, alcalase and flavourzyme. International Journal of Food science & Technology, 47(10), 2045-2051.
Lorenzo, J. M., Munekata, P. E., Gomez, B., Barba, F. J., Mora, L., Perez-Santaescolastica, C., & Toldra, F. (2018). Bioactive peptides as natural antioxidants in food products–A review. Trends in Food Science & Technology, 79, 136-147.
Madureira, A. R., Tavares, T., Gomes, A. M., Pintado, M. E., & Malcata, F. X. (2010). Invited review: physiological properties of bioactive peptides obtained from whey proteins. Journal of Dairy Science, 93(2), 437-455.
Moghadam, M., Salami, M., Mohammadian, M., Emam-Djomeh, Z., Jahanbani, R., & Moosavi-Movahedi, A. A. (2020). Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis. Food Bioscience, 100611.
Mohammadian, M., & Madadlou, A. (2016). Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution. Food Hydrocolloids, 52, 221-230.
Mohanty, D. P., Mohapatra, S., Misra, S., & Sahu, P. S. (2016). Milk derived bioactive peptides and their impact on human health–A review. Saudi Journal of Biological Sciences, 23(5), 577-583.
Nooshkam, M., & Madadlou, A. (2016). Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides. Food Chemistry, 200, 1-9.
Peng, X., Kong, B., Xia, X., & Liu, Q. (2010). Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 20(5), 360-365.
Peng, X., Xiong, Y. L., & Kong, B. (2009). Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry, 113(1), 196-201.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237.
Vavrusova, M., Pindstrup, H., Johansen, L. B., Andersen, M. L., Andersen, H. J., & Skibsted, L. H. (2015). Characterisation of a whey protein hydrolysate as antioxidant. International Dairy Journal, 47, 86-93.
Youssef, F. S., Ashour, M. L., Singab, A. N. B., & Wink, M. (2019). A comprehensive review of bioactive peptides from marine fungi and their biological significance. Marine Drugs, 17(10), 559. | ||
|
آمار تعداد مشاهده مقاله: 379 تعداد دریافت فایل اصل مقاله: 277 |
||