| Autor: |
Zolqadri R; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA., Akbarbaglu Z; Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran. peighambardoust@tabrizu.ac.ir., Sarabandi K; Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. sarabandi_21@yahoo.com., Peighambardoust SH; Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran. peighambardoust@tabrizu.ac.ir., Jafari SM; Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran. mousavi.amin@gmail.com., Mousavi Khaneghah A; Faculty of Biotechnologies (BioTech), ITMO University 191002, 9 Lomonosova Street, Saint Petersburg, Russia. |
| Jazyk: |
angličtina |
| Zdroj: |
Food & function [Food Funct] 2024 Nov 11; Vol. 15 (22), pp. 11266-11279. Date of Electronic Publication: 2024 Nov 11. |
| DOI: |
10.1039/d4fo02741h |
| Abstrakt: |
In this study, the techno-functional characteristics and nutritional value of coconut meal protein (CMP) and the obtained polypeptides by alcalase (H-Alc), trypsin (H-Try), pancreatin (H-Pan), and pepsin (H-pep) were investigated. The degree of hydrolysis was influenced by the enzyme type, where an order of H-Pan (37.5%) > H-Alc (33.2%) > H-Try (29.9%) > H-Pep (23.4%) was observed. Hydrolysates' solubility, emulsifying properties, foaming capacity, water-holding capacity (WHC), and oil-binding capacity (OHC) were substantially improved after hydrolysis. The techno-functional properties of CMP were affected by pH and the enzyme type. H-Pan and H-Pep samples exhibited the highest WHC (6.5 g water per g) and oil-holding capacity (OHC, 7.1 g oil per g). Different groups of functional amino acids, including essential (EAAs), antioxidant (AAAs), hydrophobic (HAAs), negatively-charged (NCAAs), and positively-charged (PCAAs), and the protein efficiency ratio (PER) in hydrolysates were influenced by the type of protease. H-Pan showed the highest antioxidant amino acids (AAAs = 125.3 mg g -1 ; NCAAs = 261.0 mg g -1 ) and nutritional value (with EAAs of 295.1 mg g -1 ; an EAA to total amino acid (TAA) ratio of 35.3% and a PER value of 2.4). Enzymatic hydrolysis, in general, led to a considerable enhancement in the antioxidant activity of hydrolysates compared to that of the primary proteins. Regardless of the type of antioxidant assay, the most enhanced antioxidant capacity was attributed to H-Pan hydrolysates with DPPH, hydroxyl (OH), ABTS + , and nitric oxide (NO) radical scavenging activities of 82.0%, 71.8%, 82.9%, and 49.8%, respectively. However, other hydrolysates did not show significantly different antioxidant activities ( P > 0.05). |
| Databáze: |
MEDLINE |
| Externí odkaz: |
|
