| Abstrakt: |
The bioactive peptides in the hydrolyzed protein have led to high antioxidant activity and good functional properties in these proteins. The aim of this study was to produce hydrolyzed protein from wheat germ and analyze its antioxidant and functional properties. For this purpose, hydrolyzed wheat germ protein was produced by commercial enzymes alcalase and flavourzyme enzyme (Optimal pH of alcalase activity 8.5, flavourzyme 7) at intervals of 10, 20 and 30 minutes. Degrees of hydrolysis, functional properties including solubility, foaming and emulsifying properties, as well as antioxidant properties including free radical scavenging DPPH and ABTS and ferric reducing power weسre measured. The results showed that the protein hydrolyzed by alcalase had a higher degree of hydrolysis than the enzyme flavourzyme. Also, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The highest values of hydrolysis by alcalase were observed in 30 minutes (28.26%) and this treatment had the highest antioxidant activity and functional properties (p <0.05). In general, it can be said that hydrolyzed protein from wheat germ (by alcalase enzyme) has the best functional and antioxidant properties and therefore can be used as a substitute for animal based protein in the diet as well as active ingredients in food formulations. [ABSTRACT FROM AUTHOR] |
